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Instant Pot Chicken Wild Rice

Cozy Up with Instant Pot Chicken Wild Rice Soup Tonight

This Instant Pot Chicken Wild Rice soup is a comforting classic made with succulent chicken, earthy wild rice, and vibrant vegetables.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb boneless, skinless chicken breasts or thighs use turkey for a delicious alternative
  • 1 medium yellow onion, diced no substitutes recommended for best flavor
  • 2 medium carrots, peeled and sliced other root vegetables can work well
  • 2 stalks celery, sliced fennel is a lovely alternative
  • 3 cloves garlic, minced fresh is best, powdered garlic can save time
Optional Add-ins
  • 1 cup sliced mushrooms or substitute with zucchini for a lighter twist
  • 1 cup baby spinach kale or any leafy greens are great substitutes
The Essential Goodness
  • 3/4 cup wild rice blend, uncooked rinse to reduce stickiness
  • 6 cups low-sodium chicken broth use vegetable broth for a vegetarian version
Creamy Touch
  • 1/2 cup heavy cream or coconut milk coconut milk for dairy-free alternative
Seasoning & Garnish
  • 1 1/2 tsp kosher salt adjust to taste
  • 1/2 tsp pepper always add this to elevate taste
  • 1 tsp dried thyme fresh if available
  • 1 tsp dried rosemary complements the dish beautifully
  • 1 bay leaf remove before serving
  • 2 tbsp fresh parsley, chopped use chives if desired

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Set your Instant Pot to sauté mode. Add a drizzle of olive oil, toss in the diced onion, sliced carrots, and celery. Sauté for about 3-5 minutes until softened.
  2. Stir in the rinsed wild rice blend and optional sliced mushrooms. Cook for an additional 2 minutes, allowing flavors to meld.
  3. Pour in the chicken broth, followed by the thyme, rosemary, bay leaf, salt, and pepper. Stir well and submerge ingredients.
  4. Secure the lid on your Instant Pot, set the valve to sealing, and select the pressure cook function for 25 minutes.
  5. Release the pressure using the quick release method. Remove the chicken, shred it with two forks, and return it to the pot with optional spinach.
  6. Stir in heavy cream or coconut milk, sauté for an additional 2-3 minutes to heat through, and serve.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Rinse wild rice before cooking to prevent clumping. You can substitute chicken with leftover turkey.

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