Instant Pot Chicken Wild Rice

There's something deeply satisfying about opening the Instant Pot lid to find a kitchen filled with the aroma of thyme and rosemary, the chicken already tender enough to shred with a fork. I discovered this recipe on a particularly cold Tuesday when I wanted something warming but didn't have hours to spend hovering over the stove. What started as a practical solution has become my go-to soup whenever I need to feed people quickly without sacrificing that homemade, simmered-all-day flavor. The wild rice gives it an unexpected nuttiness that makes it feel more substantial than your typical chicken soup.

I made this for my neighbor once when she came over shivering after a long day, and watching her face when she tasted it—that quiet moment of relief and warmth—reminded me why I love cooking for others. She asked for the recipe immediately, which meant more to me than any compliment.

Ingredients

• Chicken breasts or thighs: Thighs stay more tender and forgiving in the pressure cooker, but breasts work beautifully if that's what you have on hand.
• Yellow onion, carrots, and celery: This trio is the backbone of the soup, so don't skimp or rush through the sauté step—it builds flavor that the broth will amplify.
• Garlic: Mince it fresh rather than using jarred; the difference is noticeable once everything simmers together.
• Mushrooms: Optional but worth it—they add an umami depth that makes people ask what the secret ingredient is.
• Wild rice blend: Use the uncooked variety, not instant, because you want those nutty grains to hold their texture and personality.
• Low-sodium chicken broth: This allows you to season to taste at the end without ending up with soup that's too salty.
• Heavy cream or coconut milk: Adds richness and silkiness, but the soup is equally lovely without it if you prefer something lighter.
• Fresh thyme and rosemary: Dried herbs work fine here since they have time to bloom in the pressure cooker, but if you have fresh, use half the amount and add it at the end.
• Bay leaf: Don't forget to fish this out before serving; I learned that the hard way once.
• Fresh parsley: A small handful chopped over the top brings brightness that the cooked soup needs.

Instructions

Start with a quick sauté:

Hit that Sauté button and let the oil shimmer before your onions, carrots, and celery go in. You're not trying to cook them through—just soften their edges and coax out their sweetness in about 3 to 4 minutes. When the kitchen starts smelling like the beginning of something good, add your garlic and mushrooms and give it one more minute.

Combine everything:

Pour in the wild rice, add your chicken, broth, and all those herbs and seasonings. Stir everything so the rice doesn't clump at the bottom—this step takes 30 seconds but saves you from burnt rice later.

Pressure cook on high:

Seal that lid down and set it for 25 minutes on high pressure. The pot will take a few minutes to come to pressure, which is when the magic really starts happening inside.

Release pressure carefully:

When the timer goes off, let the pot sit undisturbed for 10 minutes so the pressure releases naturally—this keeps the chicken tender. Then carefully open the vent to release any remaining steam.

Shred and finish:

Pull the chicken out onto a plate and shred it with two forks while you listen for the fibers separating easily—if it's tough, you used breasts that were too thick. Return the shredded chicken to the pot, stir in spinach if using, add cream if you want richness, and let it all meld for 2 to 3 minutes.

Taste and serve:

Fish out that bay leaf, taste a spoonful, and adjust salt and pepper to your preference. Ladle into bowls and finish with a scatter of fresh parsley.

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There was a night when one of my kids came home tired and defeated from school, and I had a bowl of this waiting. I didn't make a big deal about it—just set it down with a spoon and let the warmth do the talking. By the bottom of the bowl, something had shifted in their mood, and I realized soup can be its own kind of conversation.

Why Wild Rice Matters

Most chicken soups blur together in memory, but wild rice gives this one a personality. It doesn't soften into invisibility like white rice would; instead, it stays chewy with just a hint of nutty flavor underneath. That texture contrast against the tender chicken and silky broth is what makes people ask for seconds and thirds.

The Pressure Cooker Advantage

The Instant Pot doesn't just save time here—it actually improves the soup by forcing flavors to mingle under pressure in a way stovetop cooking simply can't replicate. Thirty-five minutes in the pot gives you what would normally take 90 minutes, and the results are indistinguishable from the slow version. You get those deep, layered flavors without the wait, which means you can go from hungry to satisfied in less time than it takes to watch a half-hour show.

Custom Variations and Make-Ahead Tips

The beauty of this soup is how forgiving it is to change-ups and leftovers. I've added diced bell peppers, zucchini, and even kale when I had them on hand, and every variation felt like the version I'd always made. If you're thinking ahead, this soup actually tastes better the next day once all the flavors have settled and deepened. It also freezes beautifully for up to three months—just thaw it in the refrigerator overnight and reheat gently on the stovetop, adding a touch more broth if needed to restore its original consistency.

• Make it vegetarian by swapping the chicken broth for vegetable broth and adding extra beans or diced tofu for protein.
• Pair it with crusty bread or a simple green salad to round out the meal without overcomplicating things.
• This recipe easily doubles if you're feeding a crowd or want plenty of leftovers waiting for you.

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This soup has become my answer to almost everything—a rough day, unexpected guests, or just the need to fill the house with something that smells like home. There's no fancy technique here, just good ingredients given time and warmth to become something nourishing.

Recipe FAQs

→ Can I substitute turkey for chicken?

Yes, turkey can be used as an alternative to chicken and will maintain similar cooking times and flavors.

→ Is it necessary to use wild rice blend?

Wild rice blend adds a nutty texture and depth; however, other whole grain rice varieties can work with adjusted cooking times.

→ What is the best way to shred the cooked chicken?

Remove the cooked chicken and use two forks to pull it apart gently for tender, even shredding.

→ Can I make this dairy-free?

Omit the cream or substitute with coconut milk to avoid dairy while keeping the dish creamy.

→ How can I add more vegetables to this dish?

Consider adding diced bell peppers, zucchini, or extra mushrooms during the sauté step for added variety and nutrition.

→ What type of broth is best for flavor?

Low-sodium chicken broth is ideal to control salt levels and enhance the natural flavors of the ingredients.