Save This Instant Pot chicken and wild rice soup is a weeknight lifesaver whenever I need something hearty and nourishing that takes minimal hands-on effort. The magic comes from just a handful of wholesome ingredients cooked together under pressure: tender chicken, nutty wild rice, and sweet vegetables, all mingling in a fragrant herb-infused broth. In under an hour, you get big flavor and that classic comfort food vibe with none of the fuss.
The first time I tossed everything into my Instant Pot on a snowy day, I was amazed how deeply flavorful it turned out. Now it is my go-to dinner when everyone is hungry and I want to keep things easy yet satisfying.
Ingredients
- Chicken breasts or thighs: Boneless and skinless for juicy, lean protein Chicken thighs give extra richness if you like dark meat
- Yellow onion: Adds aromatic sweetness Dice it fresh and pick one with golden, papery skin
- Carrots: Classic soup flavor and vibrant color Choose firm, smooth carrots for best texture
- Celery: Gives savory backbone and freshness Look for crisp stalks with bright leaves
- Garlic: Essential for aroma and depth Fresh cloves make a difference mince just before adding
- Wild rice blend: Nutty chewy base for the soup Always rinse before using to remove excess starch Buy from bulk bins or sealed bags for freshness
- Low-sodium chicken broth: Allows you to control the salt and brings all the flavors together Tiny cartons or homemade both work well
- Water: Helps balance intensity and adjust soup consistency Use filtered water if possible
- Dried thyme: Brings earthiness Pick whole dried leaves instead of powder for better flavor
- Dried parsley: Brightness and gentle herbal note Choose dried flakes free of yellowing
- Dried rosemary: Piney edge to the soup Use whole dried leaves and crush in your hand for extra aroma
- Bay leaf: Lends subtle background flavor Remove before serving
- Black pepper: Freshly ground gives gentle heat and depth Only grind just before adding
- Kosher salt: Enhances all the ingredients’ flavors Taste before adding extra
- Heavy cream or coconut milk: Optional for creaminess Full fat coconut milk makes it dairy free and extra luscious
- Fresh parsley: For garnish and a fresh bright finish Add just before serving so color stays vivid
Instructions
- Prep the Vegetables and Aromatics:
- Chop the onion, carrots, and celery into even pieces for even cooking. Mince the garlic. Set out all seasonings ahead to streamline your workflow.
- Sauté the Vegetables:
- Set your Instant Pot to Sauté mode. Once hot, add a splash of oil and toss in the onion, carrots, and celery. Cook these over medium heat for three to four minutes until slightly softened and fragrant. Add the garlic and cook for another thirty seconds so it releases its aroma but does not brown.
- Layer Everything Into the Pot:
- Add the chicken breasts or thighs directly on top of the vegetables. Sprinkle the wild rice evenly around the chicken. Pour in the chicken broth and water. Sprinkle in the thyme, parsley, rosemary, bay leaf, black pepper, and salt. Use a wooden spoon to give everything a gentle stir so the ingredients are evenly distributed.
- Pressure Cook:
- Cancel sauté mode. Secure the Instant Pot lid in place and turn the valve to Sealing. Set to Manual or Pressure Cook mode at High for twenty five minutes. The pot will take a few minutes to come to pressure before the timer starts.
- Natural Pressure Release:
- When cooking is complete, allow the Instant Pot to release pressure naturally for ten minutes. After that, carefully turn the valve to vent any remaining pressure.
- Shred the Chicken:
- Open the lid and discard the bay leaf. Using tongs, transfer the cooked chicken to a bowl and shred it with two forks until bite-sized pieces form. Place the shredded chicken back into the soup.
- Add Creaminess and Adjust Seasonings:
- If you want a creamy soup, stir in the heavy cream or coconut milk until blended and warm. Taste the broth and add more salt or pepper if needed to suit your preference.
- Serve and Garnish:
- Ladle the soup into bowls and sprinkle with lots of fresh parsley for a pop of color and flavor. Serve piping hot.
Save I am always amazed how the wild rice becomes so tender and flavorful in the Instant Pot. The kitchen smells incredible and it always draws my family to the table before it is even finished. My youngest loves stirring in a swirl of coconut milk for that creamy edge.
Storage Tips
This soup keeps well in an airtight container in the fridge for up to four days. The flavors deepen as it sits so leftovers are even better. If you want to freeze, ladle portions into sturdy containers and freeze for up to three months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave. Always add a splash of extra broth or water when reheating if it thickens.
Ingredient Substitutions
You can swap boneless turkey breast for chicken if that is what you have on hand. For a vegetarian version, use canned white beans in place of chicken and a rich vegetable broth. Any long grain rice or all wild rice will also work but you might need to adjust cooking time slightly.
Serving Suggestions
Serve this soup steaming hot with crusty sourdough or a green salad. Add a sprinkle of grated parmesan cheese if dairy is okay. For extra heartiness, stir in a cup of baby spinach at the end so it wilts into the soup.
Cultural and Seasonal Notes
This classic American soup gets its roots from the Upper Midwest, where wild rice is both native and traditional. It is a favorite in fall and winter but is light enough to enjoy year round. In spring, stir in fresh peas or diced asparagus for a seasonal twist.
Seasonal Adaptations
Stir in baby spinach or kale for extra greens at the end Add corn or diced squash for fall sweetness Lighten it up in summer with fresh herbs like dill or chives
Success Stories
This soup has become a neighborhood favorite at our block parties. Friends always ask for the recipe and it has helped encourage even pickier eaters to try new veggies. My family now requests it on rainy days for ultimate comfort food vibes.
Freezer Meal Conversion
To make this a freezer meal, assemble everything but the cream or coconut milk in a large zip bag and freeze flat. When ready to cook, thaw overnight in the fridge then proceed as written in the recipe. Add the creamy element only after cooking.
Save Breathe in the cozy aromas while your Instant Pot works its magic. Enjoy every spoonful of comfort and flavor — leftovers are just as good!
Kitchen Tips & Answers
- → Can I use chicken thighs instead of breasts?
Yes, both chicken breasts and thighs work well. Thighs give richer flavor and remain tender during pressure cooking.
- → How do I make this dish dairy-free?
Omit the heavy cream or use coconut milk as a substitute to keep the meal dairy-free.
- → Can I add extra vegetables?
Absolutely! Additional vegetables like mushrooms or spinach can be stirred in after cooking for more color and nutrition.
- → What wild rice blend is best?
A mix of wild and brown rice performs well, providing texture and absorbing flavors from the broth and seasonings.
- → How can I thicken the soup?
For a thicker consistency, add a cornstarch slurry after cooking or let the dish sit with the lid off briefly before serving.
- → Is this suitable for gluten-free diets?
Yes, ensure all ingredients are gluten-free and check broth labels for hidden gluten sources.