Instant Pot Chicken Wild Rice (Printable Version)

Tender chicken and wild rice blend with mushrooms for a warm, nourishing meal made quickly.

# What You Need:

→ Proteins

01 - 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

→ Vegetables

02 - 8 oz cremini or white mushrooms, sliced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 medium yellow onion, finely chopped
06 - 3 garlic cloves, minced

→ Grains

07 - 3/4 cup uncooked wild rice blend, rinsed

→ Liquids

08 - 6 cups low-sodium chicken broth

→ Seasonings & Extras

09 - 1 tsp dried thyme
10 - 1 tsp dried parsley
11 - 1/2 tsp dried rosemary
12 - 1 bay leaf
13 - 1 tsp salt or to taste
14 - 1/2 tsp black pepper
15 - 2 tbsp olive oil

→ Garnish (optional)

16 - Fresh parsley, chopped

# How-To:

01 - Set the Instant Pot to Sauté mode and heat olive oil. Add onion, carrots, and celery; cook for 3 to 4 minutes until softened.
02 - Incorporate minced garlic and sliced mushrooms; continue cooking for 2 minutes until fragrant and mushrooms begin to soften.
03 - Add chicken pieces and rinsed wild rice to the pot, stirring to combine.
04 - Pour in chicken broth and add dried thyme, dried parsley, dried rosemary, bay leaf, salt, and black pepper. Stir thoroughly.
05 - Secure the lid and set the valve to Sealing position. Cook on Manual (High Pressure) for 25 minutes.
06 - Allow natural pressure release for 10 minutes, then carefully perform a quick release to remove remaining pressure.
07 - Remove the bay leaf. Taste and adjust salt and pepper as needed.
08 - Ladle into bowls and garnish with fresh chopped parsley if desired.

# Expert Hints:

01 -
  • It delivers deep, slow-cooked flavor in under an hour, which feels like cheating in the best way.
  • The wild rice adds a nutty chew that makes every spoonful feel substantial and satisfying.
  • You can walk away while it cooks, no stirring or watching required.
  • Leftovers taste even better the next day when the rice has soaked up all the broth.
02 -
  • Do not skip the natural release, quick releasing too soon makes the rice gummy and the chicken stringy.
  • Rinse the wild rice before adding it, or the soup can turn cloudy and taste slightly bitter.
  • If your broth tastes flat at the end, a squeeze of lemon juice or a splash of white wine vinegar will wake it up.
03 -
  • Use a mix of white and dark meat chicken for the best texture and flavor under pressure.
  • Toast the wild rice in the pot for a minute before adding the broth, it deepens the nutty flavor.
  • Always taste the soup after pressure cooking, the flavors mellow under steam and often need a little boost at the end.

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