Instant Pot Chicken Wild Rice (Print version)

Tender chicken, wild rice, and fresh vegetables come together in a hearty, comforting warm dish.

# Ingredient List:

→ Poultry

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 sliced mushrooms (optional)
07 - 1 cup baby spinach (optional)

→ Grains

08 - 3/4 cup uncooked wild rice blend (not instant)

→ Liquids

09 - 6 cups low-sodium chicken broth
10 - 1/2 cup heavy cream or coconut milk (optional)

→ Seasonings

11 - 1 1/2 teaspoons kosher salt
12 - 1/2 teaspoon freshly ground black pepper
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 1 bay leaf

→ Garnish

16 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Select Sauté mode on the Instant Pot. Add a drizzle of olive oil, then sauté the onion, carrots, and celery for 3 to 4 minutes until slightly softened. Add garlic and mushrooms (if using) and cook for an additional minute.
02 - Add wild rice, chicken breasts or thighs, chicken broth, kosher salt, black pepper, dried thyme, dried rosemary, and bay leaf. Stir to evenly distribute ingredients.
03 - Seal the Instant Pot lid and set to Manual or Pressure Cook on high pressure for 25 minutes.
04 - Allow natural pressure release for 10 minutes, then quick-release any remaining pressure carefully.
05 - Remove chicken to a plate and shred with two forks. Return shredded chicken to the pot. Stir in baby spinach (if using) and heavy cream or coconut milk (if desired). Let sit for 2 to 3 minutes until spinach wilts and soup becomes creamy.
06 - Discard bay leaf. Adjust seasoning to taste. Ladle soup into bowls, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour from start to table, which feels like cheating when you're serving something this comforting.
  • The wild rice blend adds a texture and earthiness that regular white rice could never deliver.
  • You can make it dairy-free or creamy depending on your mood, making it adaptable to almost any table.
02 -
  • Don't skip the sauté step at the beginning, even though you're in a hurry—those caramelized edges on the vegetables are where the real flavor lives.
  • Wild rice needs high pressure and time to soften properly; regular white rice will turn to mush, so stick with what the recipe calls for.
  • The soup will thicken slightly as it cools, so if you're serving immediately and want it brothier, add a splash more broth before dishing up.
03 -
  • Save that cooking liquid that clings to the chicken after you shred it—pour it back into the pot for extra richness and flavor you've already built.
  • If you're adding cream, warm it slightly before stirring it in to prevent any risk of curdling and to help it blend more smoothly into the hot soup.

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