Instant Pot Chicken Wild Rice

There's something about a pressure cooker's hiss that makes me feel like I'm actually accomplishing something in the kitchen. One rushed Tuesday evening, I threw together whatever vegetables were lingering in my crisper drawer—carrots, celery, an onion—and some wild rice I'd been saving for a special occasion that never quite came. The result was this Instant Pot chicken and wild rice soup, and it's been my go-to ever since for those moments when I want something deeply nourishing without spending an hour hovering over the stove.

I made this soup for my neighbor last winter after she had surgery, and I watched through her kitchen window as her whole family gathered around bowls of it at the dinner table. That moment—seeing warmth and comfort in a simple act—is when I realized this recipe had moved beyond my weeknight rotation into something that actually matters.

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs: Thighs stay more tender, but breasts work fine if that's what you have—just don't overcook them.
• 1 medium yellow onion, diced: Yellow onions become almost sweet when they soften in the pressure, laying a gentle foundation for everything else.
• 2 medium carrots, peeled and sliced: Cut them on a slight bias so they cook evenly and look a little more intentional in the bowl.
• 2 celery stalks, sliced: Essential for flavor depth, though people often forget this humble ingredient is doing half the work.
• 3 cloves garlic, minced: More than you might think you need, but trust it—the pressure cooking mellows it to something almost sweet.
• 1 cup mushrooms, sliced (optional): If you use them, they'll dissolve slightly and create an earthy undertone that's hard to identify but impossible to miss.
• 3/4 cup uncooked wild rice blend: Regular wild rice, not instant—this is non-negotiable if you want that satisfying chew and nutty flavor.
• 6 cups low-sodium chicken broth: Low-sodium lets you control the salt and prevents the soup from tasting canned by the time it's done.
• 1/2 cup heavy cream or coconut milk (optional): This transforms the soup from simple to silky, but skip it if you prefer something lighter.
• 1 1/2 tsp kosher salt: Adjust at the end—you'll taste it better once everything's cooked together.
• 1/2 tsp freshly ground black pepper: Fresh grinding matters here more than anywhere else.
• 1 tsp dried thyme: This is the herb that makes it taste like home.
• 1 tsp dried rosemary: Aromatic and grounding, it keeps the soup from tasting too one-note.
• 1 bay leaf: Don't forget to fish this out before serving, though I once found one at the bottom of someone's bowl and laughed about it for weeks.
• 2 tbsp fresh parsley, chopped: A bright finish that wakes everything up and makes it look like you care.

Instructions

Sauté your base:

Turn your Instant Pot to Sauté mode and let it heat for a moment. Drizzle in a little olive oil, then add your onion, carrots, and celery, listening for that gentle sizzle. After 3 to 4 minutes, you'll notice the vegetables soften slightly and the kitchen will smell impossibly good; that's when you add your minced garlic and mushrooms if you're using them, cooking for just one more minute until fragrant.

Build the soup:

Add the wild rice, chicken, broth, and all your seasonings—salt, pepper, thyme, rosemary, and bay leaf. Stir everything together so nothing sticks to the bottom, which is important for pressure cooking safety.

Pressure cook:

Close and seal the lid, then set the Instant Pot to Manual or Pressure Cook mode on high pressure for 25 minutes. The pot will take a few minutes to come to pressure, but that's part of the process.

Release carefully:

When the timer goes off, let the pressure release naturally for 10 minutes—this keeps the chicken tender and prevents that startled feeling when the steam explodes everywhere. After 10 minutes, carefully move the valve to vent position to release any remaining pressure.

Shred and finish:

Transfer the chicken to a plate, shred it with two forks, and return it to the pot. Stir in your spinach if using it—it'll wilt in seconds—and add the cream or coconut milk. Let everything sit for 2 to 3 minutes so the spinach softens and the flavors meld.

Season and serve:

Fish out the bay leaf, taste the soup, and adjust your salt and pepper. Ladle into bowls, scatter fresh parsley on top, and serve while it's still steaming.

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The first time I made this, I forgot the bay leaf, and the soup tasted flat until I remembered to add it halfway through serving. It's a small thing, but it's taught me that even straightforward recipes have quiet heroes doing the important work in the background.

Why This Soup Never Disappoints

There's a reason this recipe has lived on my Instant Pot regular rotation for so long: it's foolproof but never boring. The pressure cooker handles all the timing stress for you, wild rice brings a texture that regular rice can't match, and the broth becomes rich and concentrated without any cream at all if that's what you prefer. Every ingredient has a reason for being there, and the soup tastes like it's been simmering for hours even though you've spent maybe 50 minutes total.

Flexibility Without Fuss

One of my favorite things about this soup is how it adapts to what's actually in your kitchen. Out of mushrooms? Skip them entirely. No spinach on hand? The soup is complete without it. Want to use turkey instead of chicken, or add diced bell pepper, or throw in extra carrots because you love carrots? Go ahead. The Instant Pot will handle the timing, and the base flavors are sturdy enough to support whatever you add.

The Cream Question

I've made this soup both ways—with the cream and without—and honestly, I prefer it without most of the time. The broth becomes silky on its own as everything cooks together, and you get a cleaner taste of the chicken and wild rice. That said, if you're serving it on a cold night to people who really love richness, or if you're using coconut milk for a slightly different flavor, that extra creaminess turns it into something almost luxurious. Try it both ways and decide for yourself; there's no wrong answer here, just different moods.

• Heavy cream adds richness but can overshadow the delicate thyme and rosemary notes.
• Coconut milk gives you creaminess with a subtle coconut undertone that pairs beautifully with wild rice.
• Omitting cream entirely lets the broth shine and keeps the soup lighter, which some nights is exactly what you want.

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This soup has become my answer to almost everything: a rushed Wednesday, a friend who needs comfort food, a way to use up vegetables before they wilt. It's humble and honest, and it always tastes like home.

Recipe FAQs

→ Can I use turkey instead of chicken?

Yes, turkey can be swapped for chicken for a similar texture and flavor profile, maintaining the dish's heartiness.

→ Is wild rice necessary?

Wild rice adds a nutty flavor and chewy texture, but other grain blends can be used, though cooking times might vary.

→ How can I make this dish dairy-free?

Omit the cream or substitute with coconut milk to keep the broth creamy without dairy.

→ Can I add more vegetables?

Absolutely, diced bell peppers, zucchini, or other seasonal veggies enhance flavor and nutrition.

→ What is the best way to shred the chicken?

Remove cooked chicken and use two forks to pull apart into bite-sized pieces before returning it to the pot.