Instant Pot Chicken Wild Rice

The first time my Instant Pot beeped while making this soup, my roommate poked her head into the kitchen expecting something exotic. Wild rice still feels fancy to me, even though it cooks up just as easily as the regular stuff. This soup has become my go-to when I need something that tastes like it simmered all day but actually came together in under an hour.

Last winter my friend came over sick with a terrible cold and I made this for her. She sat wrapped in a blanket at the kitchen table while the Instant Pot hissed quietly, and by the time she finished her bowl, she actually looked a little more alive. Now she texts me whenever anyone in her family needs soup.

Ingredients

• Boneless chicken breasts or thighs: Thighs stay juicier in pressure cooking, but breasts work perfectly fine too
• Wild rice blend: Rinse it first or your soup will turn murky from the starch
• Yellow onion, carrots, celery: The classic soup trio that builds that comforting base flavor
• Cremini mushrooms: Totally optional but they add this earthy depth that makes the soup feel more complete
• Chicken broth and water: All broth makes it too rich for my taste, but you can adjust to your preference
• Dried thyme, parsley, rosemary: Dried herbs actually work better than fresh here since they hold up to pressure cooking
• Heavy cream: Makes it luxurious but honestly the soup is satisfying without it too

Instructions

Sauté the vegetables first:

Melt the butter in your Instant Pot on Sauté mode, then add your onion, carrots, celery, and mushrooms until they start to soften and smell amazing, about 3-4 minutes. Add the garlic for just a minute so it doesnt burn.

Add everything except the cream:

Toss in your chicken, rinsed wild rice, broth, water, and all those dried herbs and seasonings. Give it a good stir so everything is swimming together.

Pressure cook it:

Lock that lid and set it to Manual or Pressure Cook on high for 25 minutes. Go fold laundry or check your email.

Let the pressure release naturally:

Wait 10 minutes before doing a quick release on any remaining pressure. The rice needs this time to finish plumping up.

Shred and finish:

Pull out the chicken and bay leaves, shred the meat with two forks, and return it to the pot. Stir in the heavy cream if using, and let it warm through for a few more minutes.

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My mom asked for this recipe after I made it for Christmas Eve dinner. She claimed she didnt want an Instant Pot, but then bought one the next week and now this is her favorite thing to make when grandkids visit.

Making It Dairy-Free

Ive made this without cream or butter plenty of times, and honestly its still completely satisfying. The trick is using really good broth and not skimping on the herbs.

Getting The Right Texture

If you like a thicker soup, mash a few spoonfuls of rice against the side of the pot before serving. For something more brothy, just add another cup of water or broth when you add the cream.

Serving Suggestions

A slice of crusty bread is perfect for dunking, and a glass of crisp white wine like Sauvignon Blanc cuts through the richness nicely. Sometimes I just eat it straight from a mug on the couch.

• Fresh parsley on top makes it look pretty and adds a bright hit of flavor
• A squeeze of lemon right before serving brightens everything up
• This freezes well if you want to portion some out for later

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Theres something about a hot soup ready in under an hour that makes even the longest Tuesday feel manageable. Hope this becomes a comfort in your kitchen too.

Recipe FAQs

→ Can I use turkey instead of chicken?

Yes, turkey can be substituted for chicken to vary the protein while maintaining similar flavors and cooking times.

→ What is the best way to cook wild rice for this dish?

Cooking wild rice directly in the Instant Pot with broth ensures it absorbs rich flavors and becomes tender alongside the chicken and vegetables.

→ How do I make this dairy-free?

Omit the butter and heavy cream or replace them with plant-based alternatives like olive oil and coconut cream for a dairy-free version.

→ Can I add other vegetables to this soup?

Leafy greens like spinach or kale can be stirred in near the end of cooking for extra nutrition and color without altering cooking time significantly.

→ How should I reheat leftovers for best flavor?

Gently reheat on the stovetop over low heat, stirring occasionally to maintain texture and prevent separation, especially if cream was added.