Instant Pot Chicken Wild Rice (Print version)

A comforting blend of chicken, wild rice, and vegetables cooked fast with rich, savory flavors.

# Ingredient List:

→ Protein

01 - 1 lb boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 cup cremini or white mushrooms, sliced

→ Grains

07 - 1 cup uncooked wild rice blend

→ Liquids

08 - 6 cups low-sodium chicken broth

→ Seasonings

09 - 1 tsp dried thyme
10 - 1 tsp dried parsley
11 - 1/2 tsp dried rosemary
12 - 1/2 tsp ground black pepper
13 - 1 tsp salt, or to taste
14 - 1 bay leaf

→ Optional Finish

15 - 1/2 cup heavy cream or coconut milk
16 - 2 tbsp fresh parsley, chopped

# How To Make It:

01 - Set the Instant Pot to Sauté mode. Add a splash of oil and cook the onion, carrots, and celery for 3 to 4 minutes until softened. Add the garlic and mushrooms, cooking for 1 minute more.
02 - Add the wild rice, chicken, chicken broth, dried thyme, dried parsley, dried rosemary, salt, pepper, and bay leaf. Stir thoroughly to combine.
03 - Seal the lid and set the valve to sealing. Cook on Manual or Pressure Cook for 25 minutes.
04 - Allow natural pressure release for 10 minutes, then carefully perform a quick release to remove any remaining pressure.
05 - Remove and discard the bay leaf. Take out the chicken, shred it using two forks, and return it to the pot.
06 - If desired, stir in heavy cream or coconut milk to add creaminess.
07 - Taste and adjust salt and pepper if needed. Garnish with fresh parsley and serve hot.

# Expert Advice:

01 -
  • Everything cooks in one pot, so you're not juggling five different burners and timers.
  • The wild rice gets perfectly tender without any babysitting or stirring.
  • It tastes like you simmered it all afternoon, but you're done in under an hour.
  • Leftovers get even better as the flavors meld overnight in the fridge.
02 -
  • Don't skip the natural pressure release—quick release can make the rice blow out and turn the broth cloudy.
  • If the pot shows a 'burn' warning, it usually means something stuck to the bottom during sauté, so deglaze well before sealing.
  • Shred the chicken while it's hot; once it cools, it gets harder to pull apart cleanly.
03 -
  • Use chicken thighs instead of breasts for extra flavor and moisture that holds up beautifully under pressure.
  • Add a squeeze of lemon juice right before serving to brighten the whole pot and wake up the flavors.
  • If you like it thicker, mash a few spoonfuls of rice against the side of the pot and stir it back in.

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