Instant Pot Chicken Wild Rice

The first time I made this soup was during a brutally cold February when my furnace decided to quit. I piled on three sweaters, dug out the Instant Pot from the back of the pantry, and decided if I was going to be freezing, at least I'd be well-fed. Something about that steaming pot bubbling away made the whole situation feel cozy instead of miserable.

My sister-in-law stayed over last winter during a nasty flu season, and I made a triple batch of this soup. We sat at the kitchen table in our pajamas, watching snow pile up outside while steam curled off our bowls. She demanded the recipe before she even finished her first serving, and now it's her go-to whenever anyone in her family gets sick.

Ingredients

• Boneless chicken breasts or thighs: Thighs stay juicier during pressure cooking, but breasts work perfectly fine if that's what you have on hand
• Wild rice blend: Rinse this thoroughly before adding it to the pot, or you'll end up with cloudy broth from the excess starch
• Carrots, celery and onion: These three form the classic mirepoix base that gives the soup its foundational savory flavor
• Garlic: Add this after the vegetables have softened so it doesn't burn and turn bitter during the sauté phase
• Low-sodium chicken broth: Starting with less salt lets you control the final seasoning since pressure cooking concentrates flavors
• Heavy cream: This is entirely optional but creates that luxurious restaurant-style texture that makes soup feel like a treat
• Fresh parsley: Use this for garnish only, as adding it during pressure cooking makes it lose its bright green color

Instructions

Sauté the vegetables:

Set your Instant Pot to Sauté mode and heat the olive oil until it shimmers. Add the onion, carrots, and celery, cooking for 4 to 5 minutes until the vegetables begin to soften and the onion turns translucent. Stir in the minced garlic and let it cook for just 1 minute until fragrant, being careful not to let it brown.

Add everything to the pot:

Pour in the chicken broth, then add the chicken, wild rice, thyme, parsley, bay leaf, salt, and pepper. Give everything a good stir to distribute the seasonings and make sure nothing is stuck to the bottom of the pot, which could trigger the burn notice during pressure cooking.

Pressure cook:

Secure the lid in place and turn the steam release valve to Sealing. Select Manual or Pressure Cook on High for 25 minutes. The pot will take about 10 minutes to come to pressure before the countdown begins.

Release the pressure naturally:

When the cooking cycle completes, let the pressure release naturally for 10 minutes. Then carefully turn the valve to Venting to release any remaining pressure, standing back to avoid the hot steam.

Shred the chicken:

Remove the bay leaf and discard it. Take out the chicken pieces and transfer them to a cutting board, using two forks to shred the meat. Return the shredded chicken to the pot and stir it back into the soup.

Add the finishing touches:

Stir in the heavy cream if you want a creamier soup. For a thicker consistency, whisk together the cornstarch and cold water, then stir it into the soup and simmer on Sauté mode for 2 to 3 minutes until thickened.

Serve and enjoy:

Taste the soup and adjust the salt and pepper if needed. Ladle hot into bowls and sprinkle with chopped fresh parsley before serving.

Save

This recipe saved me during a particularly chaotic week when both kids had soccer practice, parent-teacher conferences, and I was working on a big project deadline. I made it Sunday afternoon, and we had dinner ready in minutes every night that week. My husband actually asked if we could have it every Sunday during winter.

Making It Dairy-Free

Simply omit the heavy cream if you're avoiding dairy. The soup is still incredibly satisfying without it, especially if you let the wild rice thicken the broth naturally. You can also use full-fat coconut milk as a creamy alternative that adds a subtle sweetness.

Using Rotisserie Chicken

When you're pressed for time, grab a rotisserie chicken from the grocery store and shred about 2 cups of the meat. Reduce the pressure cooking time to 15 minutes since the chicken is already cooked through. Add the shredded chicken during the last 5 minutes just to heat it through.

Customization Ideas

Some evenings I add sliced mushrooms during the sauté phase because they develop such a deep, meaty flavor. Spinach works beautifully too, stirred in right after pressure cooking so it wilts gently without becoming mushy. A splash of dry white wine adds brightness that cuts through the richness.

• Try adding a diced potato for extra heartiness
• Swap half the broth for coconut milk for a Thai-inspired twist
• Add a pinch of red pepper flakes if you like some warmth

Save

There's something deeply comforting about a soup that makes your whole house smell amazing while it cooks. This one has earned a permanent spot in my winter rotation, and I bet it will find its way into yours too.

Recipe FAQs

→ What type of rice is used in this dish?

Uncooked wild rice blend is used, which adds a chewy texture and earthy flavor complementing the chicken.

→ Can I use different cuts of chicken?

Yes, boneless skinless chicken breasts or thighs work well, providing tender pieces after pressure cooking.

→ Is it possible to make this dish dairy-free?

Omit the heavy cream to keep it dairy-free without compromising the rich taste of the broth.

→ What cooking method is used to prepare this soup?

The soup is prepared using an electric pressure cooker, allowing flavors to meld quickly while tenderizing the chicken and rice.

→ How can I thicken the broth if desired?

A mixture of cornstarch and cold water can be added and simmered briefly to achieve a thicker consistency.

→ Can additional vegetables be added?

Yes, ingredients like mushrooms or spinach can be incorporated for extra flavor and nutrition.