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Instant Pot Chicken Wild Rice

Instant Pot Chicken Wild Rice: Comfort Food in a Flash

This Instant Pot Chicken Wild Rice soup offers a comforting and quick meal, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 50 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb boneless, skinless chicken breasts or thighs Feel free to substitute with turkey.
  • 1 medium yellow onion, diced Adds natural sweetness and depth to your broth.
  • 2 medium carrots, peeled and sliced Brings color and a hint of sweetness.
  • 2 stalks celery, sliced Classic mirepoix component.
  • 3 cloves garlic, minced Infuses the soup with aromatic qualities.
  • 1 cup sliced mushrooms Optional, adds umami flavor.
  • 1 cup baby spinach Optional, use any leafy greens.
  • 3/4 cup uncooked wild rice blend Rinsing helps prevent sticking.
  • 6 cups low-sodium chicken broth The flavorful foundation.
For the Creaminess
  • 1/2 cup heavy cream or coconut milk Omit for a lighter broth.
For Seasoning
  • 1 1/2 tsp kosher salt Enhances flavor.
  • 1/2 tsp freshly ground black pepper Adds warmth.
  • 1 tsp dried thyme Fragrant herb.
  • 1 tsp dried rosemary Robust flavor.
  • 1 leaf bay leaf Deepens flavors.
For Garnish
  • 2 tbsp fresh parsley, chopped Brightens up the soup.

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Begin by gathering and prepping your ingredients for the Instant Pot Chicken Wild Rice Soup. Dice the yellow onion, carrots, and celery, and slice the mushrooms if using. Mince the garlic and rinse the wild rice blend under cold water to remove excess starch.
  2. Turn your Instant Pot to the sauté function and allow it to heat up. Add the diced onion, sliced carrots, celery, and mushrooms to the pot. Sauté these vegetables for about 5–7 minutes until they soften.
  3. Once softened, stir in the minced garlic, dried thyme, rosemary, and bay leaf. Cook for 1–2 minutes until fragrant.
  4. After the garlic is aromatic, add the boneless chicken, rinsed wild rice, and 6 cups of low-sodium chicken broth to the pot. Stir everything well to combine.
  5. Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 25 minutes. After cooking, allow for a natural pressure release for about 5–10 minutes.
  6. Carefully open the pot and remove the chicken pieces using tongs. Shred the chicken and return it to the pot, stirring it into the mixture.
  7. If desired, stir in the baby spinach and heavy cream or coconut milk. Set the Instant Pot to sauté for a few additional minutes until the spinach wilts and the soup is heated through.

Nutrition

Serving: 1cupCalories: 310kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 650mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Rinse wild rice thoroughly before cooking to remove excess starch. Always allow for natural pressure release for optimal flavor and tenderness.

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