Instant Pot Chicken Wild Rice

I started making this soup on Sunday afternoons when I needed something filling but didn't want to spend hours at the stove. The Instant Pot changed everything, turning what used to be a long simmer into something I could have ready before the kids finished their homework. The wild rice gives it this nutty, hearty texture that makes every spoonful feel like a real meal.

The first time I made this, my neighbor dropped by just as I was ladling it into bowls. She stayed for dinner and asked for the recipe before she left. Now she makes it every time her family comes down with a cold, and she swears it's better than any canned soup she grew up with.

Ingredients

• Boneless, skinless chicken breasts or thighs: Thighs stay more tender under pressure, but breasts shred beautifully if that's what you have on hand.
• Yellow onion: I dice mine small so it melts into the broth and adds sweetness without being too chunky.
• Carrots and celery: These are the backbone of the soup, giving it that classic comforting flavor you expect from chicken soup.
• Garlic: Fresh garlic makes all the difference, don't skip the quick sauté or it won't release that deep aroma.
• Mushrooms: Cremini add an earthy richness that pairs perfectly with wild rice, but white button mushrooms work too.
• Wild rice blend: This is what makes the soup hearty, it cooks right in the pot and soaks up all the savory broth.
• Chicken broth: Low sodium is key so you can control the salt, especially after the rice absorbs some of the liquid.
• Dried thyme, parsley, and rosemary: These three herbs together give the soup that cozy, home cooked smell that fills the whole kitchen.
• Bay leaf: It adds a subtle depth you don't really notice until you forget it one time and the soup tastes flat.
• Heavy cream or coconut milk: Optional, but it turns the soup silky and rich if you want something a little more indulgent.

Instructions

Sauté the vegetables:

Turn the Instant Pot to Sauté and add a splash of oil. Toss in the onion, carrots, and celery, stirring occasionally until they soften and smell sweet, about 3 to 4 minutes. Add the garlic and mushrooms, and cook just until fragrant.

Add the rice and chicken:

Stir in the wild rice, then nestle the chicken breasts or thighs right on top. Pour in the chicken broth, then add the thyme, parsley, rosemary, salt, pepper, and bay leaf.

Pressure cook:

Secure the lid, turn the valve to sealing, and set it to Manual or Pressure Cook for 25 minutes. The pot will take about 10 minutes to come to pressure, so be patient.

Release and shred:

Let the pressure release naturally for 10 minutes, then carefully quick release the rest. Remove the bay leaf, take out the chicken, shred it with two forks, and stir it back in.

Finish and serve:

If you want it creamy, stir in the heavy cream or coconut milk now. Taste and add more salt if needed, then ladle it into bowls and top with fresh parsley.

Save

I remember serving this on a rainy Tuesday when everyone was tired and grumpy. By the time we sat down with steaming bowls and some buttered bread, the whole mood had shifted. It's one of those recipes that doesn't just feed people, it settles them.

Making It Your Own

If you want more vegetables, throw in a handful of chopped kale or spinach at the end. For a vegetarian version, swap the chicken for white beans and use vegetable broth. You can also add a squeeze of lemon juice right before serving for a bright, fresh finish that cuts through the richness.

Storage and Reheating

This soup keeps in the fridge for up to four days in an airtight container. Reheat it gently on the stove or in the microwave, adding a little extra broth if it's thickened up. It also freezes well for up to three months, just leave out the cream until you reheat it or it might separate.

What to Serve Alongside

I usually set out a basket of crusty bread or some warm dinner rolls. A simple green salad with a tangy vinaigrette balances the richness of the soup. If you're feeding a crowd, cornbread or biscuits are always a hit.

• Crusty sourdough or French bread for dipping.
• A crisp salad with lemon vinaigrette to lighten things up.
• Warm buttermilk biscuits if you want to go all in on comfort.

Save

This soup has become one of those recipes I make without thinking, the kind that feels like a warm hug in a bowl. I hope it becomes that for you too.

Recipe FAQs

→ Can I substitute brown rice for wild rice?

Yes, brown rice can be used but may require a slightly longer cooking time to become tender.

→ Is it necessary to sauté the vegetables first?

Sautéing enhances the flavors and softens the vegetables, creating a richer base for the dish.

→ How do I make a dairy-free version?

Use coconut milk or omit the creamy finish entirely to keep it dairy-free without sacrificing texture.

→ Can I use chicken thighs instead of breasts?

Absolutely, thighs tend to be more tender and add extra richness to the dish.

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

Use two forks to pull the meat apart gently, ensuring it mixes well with the rice and broth.