Instant Pot Chicken Wild Rice (Printer-friendly)
Tender chicken, wild rice, and fresh veggies combine for a warm, comforting bowl made fast in the Instant Pot.
# What You’ll Need:
→ 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 tsp kosher salt
12 - 1/2 tsp freshly ground black pepper
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
15 - 1 bay leaf
→ Garnish
16 - 2 tbsp 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 1 additional minute.
02 - Add wild rice, chicken, chicken broth, salt, pepper, thyme, rosemary, and bay leaf to the pot. Stir to combine all ingredients evenly.
03 - Close and seal the Instant Pot lid and select Manual or Pressure Cook mode set to high pressure. Cook for 25 minutes.
04 - Allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
05 - Remove chicken to a plate and shred with two forks. Return shredded chicken to the pot, stir in baby spinach and heavy cream or coconut milk if desired. Let sit for 2 to 3 minutes until spinach wilts and soup becomes creamy.
06 - Discard the bay leaf. Adjust seasoning as needed. Serve hot garnished with fresh parsley.
# Expert Tips:
01 -
- Real comfort in under an hour without the all-day cooking commitment.
- The wild rice gets this perfect chewy texture that makes every spoonful feel substantial.
- Forgiving enough to swap vegetables or skip the cream, but tasted like you actually planned it.
02 -
- Don't skip the natural pressure release—rushing straight to quick-release can make the rice tough and the chicken stringy.
- The soup thickens as it cools, so serve it when it looks a touch too loose; it'll be perfect in the bowl.
03 -
- Make a double batch and freeze half in portion-sized containers for a future night when you need comfort food fast.
- If your broth is particularly salty, use less added salt and taste at the end rather than starting with the full amount.