Instant Pot Chicken Wild Rice

There's something magical about opening the Instant Pot lid to find a steaming bowl of soup that tastes like it simmered all afternoon, even though you've only been cooking for half an hour. I discovered this wild rice and chicken soup on a particularly gray November afternoon when I needed comfort food fast, and the pressure cooker became my secret weapon. That first spoonful—tender chicken, nutty rice, aromatic broth—convinced me this wasn't just convenient, it was genuinely delicious.

I made this soup for my neighbor who had just moved in, and watching her face light up when she tasted it—that moment when someone realizes you've made something from scratch just for them—that's when food becomes more than sustenance. She asked for the recipe that same evening, and I knew I'd found something worth repeating.

Ingredients

• Chicken breasts or thighs: Thighs stay juicier if you have the choice, but either works beautifully here and shreds easily after cooking.
• Yellow onion, carrots, and celery: This holy trinity builds the foundation of the broth—don't skip the sauté step, it makes all the difference in depth of flavor.
• Garlic and mushrooms: The garlic perfumes everything, while mushrooms add an earthy richness that elevates the whole pot.
• Wild rice blend: Use the regular kind, not instant rice, so it holds its texture and develops that nutty flavor the soup needs.
• Chicken broth: Low-sodium lets you control the salt and prevents the soup from becoming too salty as it reduces.
• Heavy cream or coconut milk: Optional but transforms the broth into something luxurious and smooth, especially comforting on cold days.
• Dried thyme and rosemary: These herbs create that homey, familiar aroma that makes people ask what smells so good.
• Bay leaf: Don't forget to remove it before serving—it's purely for flavor, not for eating.
• Fresh parsley: A handful scattered on top adds brightness and a small moment of freshness that cuts through the richness.

Instructions

Sauté the aromatics:

Turn on Sauté mode and let the onion, carrots, and celery soften in a drizzle of oil for a few minutes—you'll smell when they're ready, that sweet vegetable aroma filling the pot. Add the garlic and mushrooms and cook just until fragrant, about a minute more.

Build the broth:

Pour in the chicken broth, add the wild rice and chicken, then season with salt, pepper, thyme, rosemary, and the bay leaf. Give everything a good stir so nothing sticks to the bottom of the pot.

Pressure cook:

Seal the lid and set it to high pressure for 25 minutes—the Instant Pot will take a few minutes to come to pressure, then count down from there. This is when you can step away and do something else, knowing dinner is quietly happening.

Release the pressure:

Let the pot sit naturally for 10 minutes once it finishes cooking, then carefully move the valve to quick-release any remaining steam. Open cautiously and breathe in that wonderful, steaming broth.

Shred and finish:

The chicken should be tender enough to pull apart with two forks right in the pot—shred it, then stir in the spinach (if using) and cream (if using) and let it rest for a couple of minutes until everything is silky and the spinach wilts into the broth.

Taste and serve:

Remove the bay leaf, taste the soup, and adjust salt and pepper to your liking. Ladle into bowls, top with fresh parsley, and serve while it's hot.

Save

One evening, my daughter asked to help make dinner and requested this soup specifically because, as she said, it smells like a cozy kitchen. Watching her measure the rice and crack pepper into the pot reminded me that the best recipes aren't just about feeding people—they're about creating moments where someone feels cared for and involved.

Why Wild Rice Matters in This Soup

Wild rice has a completely different personality than white or brown rice—it stays firm and chewy even after cooking, which means your soup stays interesting bite after bite instead of becoming mushy. The nutty flavor is subtle but distinctive, almost like it's been toasted, and it works beautifully with the earthy herbs and chicken broth. I learned this the hard way when I accidentally used instant rice once and ended up with soup that looked more like porridge, so now I always double-check the package.

The Instant Pot Advantage

The magic of the Instant Pot here isn't just speed—it's that the pressure creates an environment where flavors intensify and develop in a fraction of the time traditional simmering would take. The sealed pot means no evaporation, so all the broth stays right there instead of reducing away, which is why you end up with a full, satisfying bowl instead of something thin and sad. Plus, the chicken cooks so gently under pressure that it stays tender instead of turning stringy or tough.

Making It Your Own

This soup is forgiving and flexible, which is part of why it became my go-to recipe for nights when I'm tired but still want to feel like I've cooked something real. You can add diced bell peppers or zucchini to the sauté step, swap turkey for chicken, or skip the cream entirely if you want something lighter. It also reheats beautifully, making it perfect for meal prep or having leftovers that taste just as good the next day.

• If you want it heartier, add an extra half-cup of wild rice and increase the cooking time by 5 minutes.
• Leftover soup freezes well for up to three months, so make a double batch if you're thinking ahead.
• Serve it alongside crusty bread for dipping or a simple green salad to brighten the richness.

Save

This soup has become one of those recipes I return to without thinking, the kind that tastes like home and comfort in a bowl. It's proof that you don't need hours of hands-on time to make something that feels genuinely homemade and nourishing.

Recipe FAQs

→ What cut of chicken works best?

Boneless, skinless chicken breasts or thighs provide tender, juicy results and cook evenly with the wild rice.

→ Can I use a different grain instead of wild rice?

Shorter-cooking grains may alter texture and timing, but brown rice or barley can be used with adjustments to cooking time.

→ How do I prevent overcooking the vegetables?

Sauté aromatic vegetables first until softened before pressure cooking to maintain texture and layering of flavors.

→ Is it possible to make this dish creamy without dairy?

Yes, substituting heavy cream with coconut milk adds creaminess while keeping it dairy-free.

→ How can leftovers be stored and reheated?

Store in an airtight container in the refrigerator for up to 3 days; gently reheat on the stove or microwave to retain texture.