Instant Pot Chicken Wild Rice

The first batch turned out too salty because I forgot the broth was already seasoned. My partner still ate two bowls and asked if I'd make it again, which taught me that even imperfect soup made with care can become a weeknight staple. Now I keep the salt shaker far from the Instant Pot until the very end.

I made this on a gray Sunday afternoon when my sister called to say she was coming over with a cold. She arrived sniffling, ate three bowls without saying much, and texted me the next morning asking for the recipe. That's when I knew it was a keeper.

Ingredients

• Boneless, skinless chicken breasts or thighs: Thighs stay juicier under pressure, but breasts work fine if you shred them quickly after cooking.
• Yellow onion, diced: The base of almost every good soup, it sweetens as it cooks and fills the kitchen with that unmistakable comfort smell.
• Carrots and celery: Classic soup vegetables that hold their shape and add natural sweetness and crunch.
• Garlic, minced: Three cloves might seem like a lot, but they mellow beautifully and add warmth without overwhelming the broth.
• Cremini or white mushrooms, sliced: They soak up the broth and add an earthy depth that makes the soup taste like it simmered for hours.
• Uncooked wild rice blend: This is the star ingredient, nutty and chewy, it transforms plain chicken soup into something you'd order at a cozy bistro.
• Low-sodium chicken broth: Using low-sodium gives you control over the salt, which is critical when cooking under pressure.
• Dried thyme, parsley, rosemary: A trio of herbs that bring a rustic, garden-fresh flavor without needing a bunch of fresh sprigs.
• Black pepper, salt, bay leaf: Simple seasonings that build a savory foundation, the bay leaf adds a subtle floral note you'll miss if you skip it.
• Heavy cream or coconut milk (optional): A splash at the end makes the soup silky and rich, but it's just as good without if you want to keep it lighter.
• Fresh parsley for garnish: A little green on top makes each bowl look bright and taste fresher.

Instructions

Start with the aromatics:

Set the Instant Pot to Sauté and add a splash of oil, then toss in the onion, carrots, and celery, stirring occasionally for 3 to 4 minutes until they start to soften and smell sweet. Add the garlic and mushrooms, cook for another minute, and listen for that sizzle that means everything is waking up.

Build the base:

Stir in the wild rice, nestle the chicken on top, then pour in the broth and add the dried herbs, salt, pepper, and bay leaf. Give it a good stir so nothing sticks to the bottom.

Pressure cook:

Secure the lid, turn the valve to sealing, and set it to Manual or Pressure Cook for 25 minutes. Walk away and let the Instant Pot do its thing.

Release the pressure:

When the timer beeps, let the pressure release naturally for 10 minutes, then carefully turn the valve to quick release any remaining steam. The kitchen will smell incredible.

Shred the chicken:

Remove the bay leaf, lift out the chicken with tongs, shred it with two forks on a cutting board, and stir it back into the pot. It should fall apart easily.

Finish and serve:

If you want it creamy, stir in the heavy cream or coconut milk now and let it warm through for a minute. Taste, adjust the salt if needed, and ladle into bowls with a sprinkle of fresh parsley.

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One winter evening, I packed this soup into a thermos and brought it to a friend who'd just had a baby. She texted me later that night saying it was the first real meal she'd eaten in days, and that made me realize soup isn't just food, it's a way to show up for people when they need it most.

Make It Your Own

If you want to sneak in more vegetables, add a handful of chopped kale or spinach in the last few minutes of cooking, they'll wilt right in and add color. For a deeper flavor, sauté half a cup of diced leeks with the onions, they bring a mild sweetness that pairs beautifully with the wild rice. You can also swap the chicken for white beans and use vegetable broth for a vegetarian version that's just as hearty.

Storage and Reheating

This soup keeps in the fridge for up to four days in an airtight container, and honestly it tastes better on day two when the rice has soaked up even more flavor. Reheat it gently on the stove over medium heat, adding a splash of broth or water if it's thickened up. You can freeze it for up to three months, but the rice texture can change slightly, so I prefer to freeze it before adding the cream.

What to Serve Alongside

A thick slice of crusty bread with butter is my go-to, perfect for dragging through the broth. A simple green salad with lemon vinaigrette cuts through the richness and makes it feel like a complete meal. If you're feeding a crowd, set out a board with crackers, cheese, and pickles so people can nibble while the soup simmers.

• Try topping each bowl with a squeeze of fresh lemon juice for brightness.
• A sprinkle of grated Parmesan adds a salty, nutty finish if you're not keeping it dairy-free.
• Serve it in wide, shallow bowls so every spoonful has a good mix of chicken, rice, and vegetables.

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This soup has become my answer to cold nights, busy weeks, and moments when I need something that feels like a hug in a bowl. I hope it becomes one of your easy favorites too.

Recipe Q&A

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and add extra moisture and flavor to the dish.

→ How do I achieve the best texture for wild rice?

Pressure cooking wild rice with broth helps it become tender yet slightly chewy, offering a pleasant texture contrast.

→ What are good vegetable substitutions?

Leeks, parsnips, or green beans can be added or swapped for a different flavor profile while maintaining heartiness.

→ Can I make a creamy version without dairy?

Using coconut milk instead of cream provides richness with a subtle coconut undertone suitable for dairy-free needs.

→ Is it possible to prepare this dish vegetarian?

Yes, replace chicken with white beans and use vegetable broth for a satisfying vegetarian alternative.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days, reheating gently to preserve flavors.