Instant Pot Chicken Wild Rice

The first time I made this soup was during a particularly brutal February when my apartment felt like an icebox and I needed something that would warm me from the inside out. My Instant Pot had been gathering dust in the corner, and I decided it was time to put it to work for something more than just hard-boiled eggs. That afternoon, as the aroma of thyme and simmering chicken filled every room, I knew this recipe was staying in the regular rotation forever.

Last winter, my sister came over after a terrible week at work, and I served her this soup with some crusty bread I'd picked up from the bakery down the street. She took one sip, closed her eyes, and actually said 'this tastes like a hug' which is exactly the kind of reaction you want from comfort food. Now whenever she's having a rough time, she texts me asking if there's any soup left.

Ingredients

• Chicken breasts or thighs: Thighs stay more tender during pressure cooking, but breasts work perfectly fine if that's what you have on hand
• Wild rice blend: Rinse it well before adding to remove any debris and ensure even cooking
• Carrots, celery, and onion: This classic trio forms the flavor foundation, so take the time to dice them evenly
• Garlic: Add it after the vegetables soften so it doesn't burn and turn bitter
• Chicken broth: Low-sodium gives you control over the final salt level
• Heavy cream: Completely optional, but it transforms the soup into something velvety and luxurious
• Thyme and parsley: Dried herbs work beautifully here, but fresh would be lovely if you have them
• Bay leaf: Don't forget to fish it out before serving
• Cornstarch slurry: Only needed if you prefer a thicker, stew-like consistency

Instructions

Sauté the aromatics:

Set your Instant Pot to Sauté mode and let the olive oil shimmer before adding the onion, carrots, and celery. Cook them for about 5 minutes until they start to soften and the onion turns translucent, then stir in the garlic for just one minute until fragrant.

Build the soup base:

Add the chicken, wild rice, broth, thyme, parsley, bay leaf, salt, and pepper to the pot. Give everything a good stir to make sure the wild rice isn't clumped together at the bottom.

Pressure cook:

Secure the lid, make sure the valve is set to Sealing, and cook on Manual or Pressure Cook (High) for 25 minutes. The pot will take about 10-15 minutes to come to pressure before the timer starts.

Release the pressure:

When the cooking cycle ends, let the pot sit undisturbed for 10 minutes for natural pressure release, then carefully quick-release any remaining pressure.

Shred the chicken:

Remove the bay leaf and discard it. Take out the chicken pieces and shred them with two forks, then return the shredded chicken back to the pot.

Add the creaminess:

Stir in the heavy cream if you're using it. For a thicker soup, add the cornstarch slurry and switch to Sauté mode for 2-3 minutes, stirring constantly until it thickens.

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This soup became my go-to meal when I hosted my first dinner party as a newlywed, and I was terrified everything would go wrong. Instead, my husband kept sneaking tastes from the pot and declared it better than any restaurant soup he'd ever had, which was exactly the confidence boost I needed that night.

Making It Your Own

Sometimes I throw in mushrooms during the sauté phase because they add such a deep, savory flavor that pairs perfectly with the wild rice. Spinach is another great addition, just stir it in at the very end so it wilts but doesn't turn to mush.

Time-Saving Tricks

On busy weeknights, I'll use a rotisserie chicken from the grocery store and reduce the pressure cook time to just 15 minutes since the chicken is already cooked. The soup still tastes incredible, and it cuts the active cooking time in half.

Serving Suggestions

A warm, crusty baguette is the perfect vessel for soaking up every last drop of this soup. I also love serving it alongside a simple green salad with a bright vinaigrette to cut through the richness.

• Keep some extra fresh parsley on hand for garnishing each bowl
• A crack of fresh black pepper right before serving makes all the difference
• Don't skip the bread—trust me on this one

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There's something so comforting about knowing a warm, nourishing meal is just a button press away, especially on days when the world feels overwhelming.

Recipe FAQs

→ Can I use brown rice instead of wild rice?

Yes, brown rice works well but may require slightly longer cooking time—about 30-35 minutes instead of 25. The texture will be slightly softer than wild rice's chewy bite.

→ How long does this soup keep in the refrigerator?

Stored in an airtight container, this soup keeps well for 4-5 days. The rice may absorb some liquid, so add extra broth when reheating to reach desired consistency.

→ Can I freeze this soup?

This soup freezes beautifully for up to 3 months. Consider freezing without the cream, then add it when reheating for the best texture. Thaw overnight in the refrigerator before warming.

→ What can I substitute for heavy cream?

Coconut milk adds richness with a subtle tropical note. For a lighter option, use half-and-half or purée some of the cooked vegetables to thicken the broth naturally.

→ Do I need to pre-cook the wild rice?

No need to pre-cook! Simply rinse the wild rice blend before adding it to the Instant Pot. The pressure cooking time is calculated to cook the rice perfectly alongside the chicken.

→ Can I make this on the stovetop?

Absolutely. Sauté vegetables in a Dutch oven, add remaining ingredients, and simmer covered for 45-60 minutes until rice is tender and chicken is cooked through. shred the chicken before returning to the pot.