Instant Pot Chicken Wild Rice

There's something about a pressure cooker that makes me feel like I'm cheating—in the best way. One Tuesday evening, I was staring at my Instant Pot wondering if I could actually pull off a soup that tasted like it had simmered all day, and this wild rice chicken creation was born from that exact impatience. The first time I tried it, the kitchen filled with this deep, earthy aroma the moment that lid popped, and I knew I'd found something worth making again and again.

I made this for my mom on a Saturday afternoon when she needed something nourishing but didn't want fuss, and watching her eat it straight from the bowl—no fancy plating required—reminded me that the best recipes are the ones people actually want to come back to. She asked for the Instant Pot time before she even finished the first spoonful, which felt like the highest compliment.

Ingredients

• Chicken breasts or thighs, 1 lb cut into pieces: Thighs hold moisture better, but I use whatever's on sale; just avoid overcooking by keeping pieces roughly the same size.
• Cremini or white mushrooms, 8 oz sliced: These earthy little flavor bombs are what makes this soup feel less like a basic chicken broth and more like something intentional.
• Carrots and celery, 2 each diced: The holy trinity starts here; don't skip the celery even if you think you don't like it.
• Yellow onion, 1 medium finely chopped: Finely chopped means it softens completely and disappears into the broth, which is exactly what you want.
• Garlic cloves, 3 minced: Mince it fresh if you can; the difference between fresh and jarred garlic shows up in pressure cooking.
• Wild rice blend, 3/4 cup uncooked and rinsed: Rinsing removes the dusty starch and keeps your soup from turning murky.
• Low-sodium chicken broth, 6 cups: Low-sodium lets you taste the actual ingredients instead of just salt.
• Dried thyme, parsley, and rosemary with 1 bay leaf: These herbs infuse under pressure in a way that makes them taste fresher than you'd expect.
• Salt and black pepper to taste: Add half what the recipe says and adjust after cooking; pressure cooking concentrates flavors.
• Olive oil, 2 tbsp: Just enough to get everything sautéed without making the soup greasy.

Instructions

Build your flavor base in Sauté mode:

Heat oil until it shimmers, then add the onion, carrots, and celery. Let them soften for 3 to 4 minutes, stirring occasionally; you're not trying to brown them, just wake them up. This step is worth the few extra minutes because it makes the whole soup taste more intentional.

Welcome the aromatics:

Add garlic and mushrooms, cooking for 2 more minutes until everything smells incredible. The mushrooms will start to release their moisture, which is exactly what you want.

Layer in your proteins and grains:

Stir the chicken pieces and rinsed wild rice into the pot, making sure nothing sticks to the bottom.

Pour in the liquid and seasonings:

Add the broth, thyme, parsley, rosemary, bay leaf, salt, and pepper. Give everything a good stir to make sure the rice isn't clumping and the seasoning is distributed.

Seal and pressurize:

Secure the lid, set the valve to Sealing, and set the Instant Pot to Manual or Pressure Cook on High for 25 minutes. The pot will take a few minutes to come to pressure; this is normal and part of the cooking time.

Release with patience:

When the timer beeps, let the pressure release naturally for 10 minutes. This gentle approach keeps the chicken tender instead of stringy. After 10 minutes, carefully move the valve to Venting to release any remaining pressure.

Taste, adjust, and serve:

Fish out the bay leaf, taste the soup, and adjust salt and pepper if needed. Ladle into bowls and top with fresh parsley if you have it.

Save

What I love most is that this soup sits on the line between weeknight convenience and genuine comfort food, which means people keep coming back to it even when they could order takeout. It's become the dish I make when I want someone to feel cared for without announcing that I've spent hours in the kitchen.

Customizing Your Soup

The beauty of this recipe is how forgiving it is once you understand the basic structure. I've swapped chicken for turkey more times than I can count, and I've added handfuls of fresh spinach or kale in the last minute of cooking without changing the timing. Some nights I stir in half a cup of heavy cream or coconut milk at the very end for richness, though the soup is wonderful as-is if you prefer it lighter.

Scaling and Storage

This recipe makes 6 generous servings, but it doubles beautifully if you're feeding more people or planning ahead. The soup keeps in the refrigerator for up to 4 days and actually tastes better the next day when all the flavors have had time to meld together.

Serving Suggestions and Final Thoughts

Serve this alongside crusty gluten-free bread if you want to turn it into a full meal, or simply ladle it into a bowl and enjoy it as-is. The wild rice gives it enough body that it stands on its own, and the fresh parsley garnish adds brightness that cuts through the richness beautifully.

• If you're making this on a busy weeknight, prep your vegetables in the morning and store them in the fridge so assembly takes just minutes.
• Wild rice blend works best because it cooks more evenly than pure wild rice, but if that's all you have, add an extra cup of broth and increase cooking time by 5 minutes.
• Taste before serving and remember that salt blooms as the soup sits, so start conservatively.

Save

This soup has a way of becoming a quiet favorite, the kind of dish people request without fanfare because it simply delivers every time. Make it once and I bet you'll find yourself reaching for it on those evenings when you need something real but also need your time back.

Recipe FAQs

→ Can I use brown rice instead?

Yes, but you may need to increase the cooking time slightly and add more liquid as brown rice absorbs more than wild rice.

→ Is this dish gluten-free?

Yes, provided you use a certified gluten-free chicken broth. Ensure all other ingredients, especially seasonings, are also gluten-free.

→ Can I make this creamy?

Absolutely. Stir in half a cup of heavy cream or coconut milk at the very end of the cooking cycle for a richer texture.

→ Can I freeze the leftovers?

Yes, allow it to cool completely before storing in airtight containers. It can be frozen for up to 3 months.

→ Do I have to sauté the vegetables first?

While you can skip this step, sautéing the onions and mushrooms first builds a deeper flavor base for the soup.