Instant Pot Chicken Wild Rice (Printable)

Tender chicken and wild rice combined with vegetables in a warm, flavorful broth.

# What You Need:

→ Poultry

01 - 1 lb boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 cup yellow onion, diced
05 - 3 cloves garlic, minced

→ Grains

06 - 3/4 cup uncooked wild rice blend, rinsed

→ Broth & Dairy

07 - 6 cups low-sodium chicken broth
08 - 1/2 cup heavy cream (optional, for creamier soup)

→ Herbs & Seasonings

09 - 1 tsp dried thyme
10 - 1 tsp dried parsley
11 - 1 bay leaf
12 - 1/2 tsp black pepper
13 - 1 tsp kosher salt (adjust to taste)

→ Other

14 - 2 tbsp olive oil
15 - 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)
16 - Fresh parsley, chopped, for garnish

# How To Make It:

01 - Set the Instant Pot to Sauté mode. Add olive oil, then sauté onion, carrots, and celery for 4–5 minutes until softened. Stir in garlic and cook for 1 minute.
02 - Add chicken, wild rice, chicken broth, thyme, parsley, bay leaf, salt, and pepper. Stir well to combine all ingredients.
03 - Secure the lid, set valve to Sealing, and cook on Manual/Pressure Cook (High) for 25 minutes.
04 - Once cooking is complete, allow a natural release for 10 minutes, then quick-release any remaining pressure.
05 - Remove bay leaf from the pot. Take out the chicken, shred with two forks, and return the shredded chicken back to the pot.
06 - For a creamier soup, stir in the heavy cream. For a thicker consistency, add cornstarch slurry and simmer on Sauté mode for 2–3 minutes until thickened.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped parsley.

# Expert Suggestions:

01 -
  • The wild rice keeps its satisfying chew even after pressure cooking, giving each spoonful incredible texture
  • Everything cooks in one pot, which means minimal cleanup when you're already tired from a long day
  • This soup actually tastes better reheated, making it perfect for meal prep lunches
02 -
  • Dont skip the sauté step at the beginning, as building that flavor base is what separates a good soup from a great one
  • If you hear the Instant Pot beeping and see a burn notice, there's not enough liquid, so add more broth immediately
  • The soup will continue to thicken as it cools, so dont go overboard with the cornstarch slurry
03 -
  • Cut all your vegetables to roughly the same size so they cook evenly and look beautiful in the bowl
  • Let the soup rest for 5 minutes before serving, which allows the flavors to meld and the temperature to even out

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