Instant Pot Chicken Wild Rice (Printable version)

Hearty soup with tender chicken, wild rice, and vegetables in a rich, flavorful broth. Ready in under an hour.

# 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)

→ 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

→ Other

14 - 2 tbsp olive oil
15 - 2 tbsp cornstarch mixed with 2 tbsp cold water (optional)
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 until fragrant.
02 - Add chicken, wild rice, chicken broth, thyme, parsley, bay leaf, salt, and pepper. Stir well to incorporate all ingredients evenly.
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 carefully.
05 - Remove and discard the bay leaf. Transfer chicken to a cutting board, shred with two forks, and return the meat to the pot.
06 - For a creamier soup, stir in the heavy cream. For thicker consistency, add cornstarch slurry and simmer on Sauté mode for 2–3 minutes until thickened, stirring constantly.
07 - Taste and adjust seasoning with additional salt and pepper as needed. Serve hot in bowls, garnished with freshly chopped parsley.

# Expert tips:

01 -
  • Everything happens in one pot, which means minimal cleanup and maximum flavor infusion
  • The wild rice adds this incredible nutty chewiness that makes the soup feel substantial and satisfying
  • It freezes beautifully, so you can make a big batch and save some for those nights when cooking feels impossible
02 -
  • Wild rice takes longer to cook than regular rice, which is why the pressure cook time is 25 minutes
  • The soup will continue to thicken as it sits, so don't go too heavy with the cornstarch
  • If the soup seems too thick after refrigerating, just add a splash of broth when reheating
03 -
  • Let the soup sit for about 10 minutes before serving, as this allows the flavors to meld together beautifully
  • If you're meal prepping, cool the soup completely before refrigerating to prevent bacterial growth

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