Instant Pot Chicken Wild Rice (Printable)
A comforting blend of chicken, wild rice, and vegetables simmered in a rich broth, perfect for chilly days.
# What You'll 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
16 - Fresh parsley, chopped
# 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.
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. Take out the chicken, shred with two forks, and return it 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.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped parsley.
# Expert Advice:
01 -
- The Instant Pot turns this hearty soup into a weeknight dinner without sacrificing the deep flavors that usually require hours of simmering
- Wild rice adds a satisfying chew and nutty flavor that makes every spoonful feel substantial
02 -
- Natural release is crucial here, it helps the wild rice finish cooking properly and prevents foamy liquid from spraying out during quick release
- The soup will continue thickening as it cools, so dont go overboard with the cornstarch slurry
03 -
- Cut your vegetables into similar sized pieces so they cook evenly and no one gets a giant chunk of carrot in their spoonful
- If the soup seems too thick after refrigerating, thin it with a little broth when reheating since wild rice absorbs liquid as it sits