Instant Pot Chicken Wild Rice

There's something magical about opening the Instant Pot lid when a soup has been building steam for twenty-five minutes—that first rush of fragrant warmth hits your face and suddenly the whole kitchen smells like a proper home-cooked meal. I discovered this soup on a November afternoon when I had chicken thighs in the fridge and exactly thirty minutes before people were arriving for dinner. Wild rice has this nutty, almost earthy personality that transforms simple ingredients into something that tastes like it simmered all day, and the Instant Pot makes it actually possible.

My neighbor brought over her daughter one cold evening, and I ladled this soup into mismatched bowls—because that's what happens when you cook for people on short notice. The kid asked for seconds, which felt like winning the lottery, and her mom requested the recipe the next day. That's when I knew this wasn't just another weeknight dinner; it was the kind of soup people remember.

Ingredients

• Chicken breasts or thighs: Thighs stay moister if you're nervous about cooking poultry, but breasts work fine if that's what you have on hand.
• Yellow onion, carrots, and celery: This trio is the flavor foundation—don't skip it even though it feels basic, because it genuinely matters.
• Garlic: Mince it fresh; the smell alone tells you this is going to be good.
• Mushrooms: Optional but they add this umami depth that makes people ask what your secret ingredient is.
• Baby spinach: Wilts in at the end for brightness and nutrition without being obvious about it.
• Wild rice blend: Use the real stuff, not instant—the texture difference is everything.
• Chicken broth: Low-sodium so you control the salt and it doesn't taste like the can.
• Heavy cream or coconut milk: Makes it luxurious, but honestly the broth alone is enough if you're going lighter.
• Thyme and rosemary: Dried herbs work perfectly here and fill the pot with that herby, almost cozy smell.
• Bay leaf: Adds something subtle that you can't quite name but notice when it's missing.
• Fresh parsley: A small handful chopped on top brings everything alive at the end.

Instructions

Build your flavor base:

Hit sauté mode and let the onion, carrots, and celery get soft and slightly golden for a few minutes—this is where the soup gets its soul. When the garlic goes in, you'll smell it immediately; that's your signal to add the mushrooms if you're using them.

Layer everything together:

Dump in the wild rice, raw chicken, broth, and all your seasonings, then give it a good stir so nothing sticks to the bottom. This is the moment where it looks like a lot of liquid and not much else, but trust it.

Seal and pressure cook:

Close the lid, make sure that valve is sealed, and set it for twenty-five minutes on high pressure. The Instant Pot will take a few minutes to build pressure—that's normal and part of the cooking time.

Release the pressure gently:

Let it sit naturally for ten minutes so the rice finishes absorbing everything, then carefully turn the valve to quick-release any remaining pressure. The steam that comes out is hot, so keep your face and hands back.

Shred the chicken and finish:

The chicken should fall apart with barely two forks—if it doesn't, you might have breasts that needed a minute longer, but it's still fine. Stir in spinach and cream if you're using them; the residual heat wilts the greens perfectly.

Season and serve:

Fish out the bay leaf, taste it, and adjust salt and pepper because every broth is slightly different. Ladle into bowls, scatter parsley on top, and serve while it's hot.

Pin It

I made this soup on a Sunday after a long week, and I remember sitting at the kitchen counter with a bowl, just letting the warmth and the flavors do something restorative that food sometimes does. It wasn't fancy or complicated, but it felt like the kind of meal that says you're taking care of yourself.

Why Wild Rice Is Worth the Wait

Wild rice looks intimidating because it takes longer than regular rice, but that's exactly why it works so well in the Instant Pot—the pressure cooker actually makes it tender in the time most regular soups take. The nutty flavor is completely different from white or brown rice; it has this almost earthy sweetness that makes the whole bowl taste more sophisticated than the ingredient list suggests. Once you taste wild rice done properly, you stop thinking of it as the fancy alternative and start seeing it as the right choice for this kind of soup.

The Instant Pot Advantage

The thing about pressure cooking is that it forces flavors together in a way stovetop cooking doesn't quite achieve in the same time frame. Everything gets softer, closer, more integrated, so by the time you open that lid, the soup tastes like it's been thinking about itself for hours when really it's been thirty minutes. You're not standing at the stove babysitting it or worrying about anything boiling over; you set it and know exactly when it'll be done.

Variations and Customizations

This is the kind of soup that doesn't mind if you improvise, which is honestly its best quality. Bell peppers, diced zucchini, or even diced potatoes work beautifully if you want to change it up based on what's in your fridge. Turkey works instead of chicken if you're using up leftover poultry, and you can absolutely swap coconut milk for cream if you're looking for something lighter or different. The base is strong enough that these swaps feel intentional rather than like you're just making do with what you have.

• Fresh herbs like dill or tarragon can replace some of the thyme if you want a different personality.
• A splash of white wine added after sautéing the vegetables adds complexity without being detectable.
• Serve alongside crusty bread or a simple salad to round out the meal.

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This soup has become my go-to when I want something nourishing and real, but I don't have the bandwidth for actual cooking. It's the kind of meal that reminds you why people gathered around tables with warm bowls in the first place.

Recipe Q&A

→ Can I use different poultry in this dish?

Yes, turkey is an excellent substitute that works well with the same cooking times and flavors.

→ Is it necessary to include the cream or coconut milk?

No, omitting cream or coconut milk results in a lighter, broth-based version without losing flavor.

→ How do I prevent the wild rice from sticking?

Rinsing the wild rice blend before cooking and stirring it into the sautéed veggies helps reduce sticking during pressure cooking.

→ Can I add more vegetables?

Absolutely, diced bell peppers, zucchini, or leafy greens complement the base well and add variety.

→ What is the best way to shred the poultry after cooking?

Remove cooked chicken and use two forks to pull it apart gently before returning it to the pot for even distribution.