Instant Pot Chicken Wild Rice (Printer-friendly)

Tender chicken, wild rice, and vegetables combine in a warm, flavorful soup made effortlessly with simple steps.

# What You Need:

→ Protein

01 - 1 pound 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 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 - 0.5 teaspoon dried rosemary
12 - 0.5 teaspoon black pepper
13 - 1 teaspoon salt, or to taste
14 - 1 bay leaf

→ Optional Finish

15 - 0.5 cup heavy cream or coconut milk
16 - 2 tablespoons fresh parsley, chopped

# How to Make It:

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

# Expert Tips:

01 -
  • It tastes like you simmered it all day, but you're done in under an hour.
  • The wild rice soaks up all the savory broth and stays just tender enough to have a little bite.
  • You can make it creamy or keep it light, and either way it fills you up without feeling heavy.
  • Leftovers get even better the next day when the flavors really sink in.
02 -
  • Don't skip the natural pressure release or the rice can turn out mushy and blown out.
  • Shred the chicken while it's still hot, it falls apart so much easier than when it cools down.
  • If the soup thickens too much overnight, just add a splash of broth or water when you reheat it.
03 -
  • Use chicken thighs instead of breasts if you want extra flavor and tenderness.
  • Sauté the vegetables a little longer than you think, that caramelization adds serious depth to the broth.
  • Taste the soup after you shred the chicken and before you add cream, it's easier to adjust the seasoning when it's still brothy.

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