Instant Pot Chicken Wild Rice (Printer-friendly)

Tender chicken and earthy wild rice combine with savory vegetables for a warming, easy-cooked soup.

# What You’ll Need:

→ 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 garlic cloves, 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 teaspoon dried thyme
10 - 1 teaspoon dried parsley
11 - 1/2 teaspoon dried rosemary
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon salt, or to taste
14 - 1 bay leaf

→ Optional Finish

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

# How to Make It:

01 - Set Instant Pot to Sauté. Add a splash of oil, then cook diced onion, sliced carrots, and celery for 3 to 4 minutes until slightly softened. Add minced garlic and sliced mushrooms, cooking an additional minute.
02 - Add wild rice, chicken pieces, chicken broth, dried thyme, dried parsley, dried rosemary, salt, black pepper, and bay leaf to the pot. Stir gently to combine.
03 - Secure the lid and set the valve to sealing. Cook on Manual or Pressure Cook mode for 25 minutes.
04 - Allow pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
05 - Remove bay leaf. Take out chicken, shred with two forks, then return shredded chicken to the pot.
06 - Stir in heavy cream or coconut milk if a creamy texture is desired.
07 - Adjust seasoning to taste. Serve hot, garnished with chopped fresh parsley.

# Expert Tips:

01 -
  • The Instant Pot does all the heavy lifting while you fold laundry or answer emails.
  • Wild rice adds a nutty chew that makes every spoonful feel more interesting than plain chicken soup.
  • Leftovers taste even better the next day when the flavors have had time to become friends.
02 -
  • Always use low-sodium broth because the pressure intensifies salt, and you can't take it back once it's too salty.
  • Let the pressure release naturally for at least 10 minutes or the rice can turn mushy and the chicken can seize up.
  • If the bottom of the pot says BURN, you probably didn't stir well enough after adding the rice, scrape and deglaze next time.
03 -
  • Always shred the chicken while it's still hot, it pulls apart more easily and stays tender.
  • If you're short on time, use pre-cut mirepoix from the grocery store and skip the chopping entirely.
  • For a richer broth, add a Parmesan rind during cooking and fish it out before serving.

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