Instant Pot Chicken and Wild Rice Soup

How to Make Instant Pot Chicken and Wild Rice Soup

1. 1

   Step 1: Sauté the aromatics

   Set the Instant Pot to Sauté and heat the oil until shimmering. Add the chopped onion, carrots and celery and cook, stirring occasionally, until softened (about 5–7 minutes). Stir in the minced garlic and half of the salt and pepper and cook for 30 seconds more to release the aroma.

   For this step

   • 2 tbspOlive oil
   • 1 mediumYellow onion, finely chopped
   • 2 cupsCarrots and celery, sliced (combined)
   • 3 clovesGarlic, minced
   
2. 2

   Step 2: Add rice, broth and chicken

   Pour in the wild rice blend and chicken broth, scraping up any browned bits from the bottom to deglaze. Nestle the chicken thighs into the liquid so they are mostly submerged; sprinkle the remaining salt and pepper over the top.

   For this step

   • 1 cupLong-grain wild rice blend (uncooked)
   • 4 cupsLow-sodium chicken broth
   • 1 1/2 lbBoneless skinless chicken thighs
   
3. 3

   Step 3: Pressure cook

   Lock the lid and set the Instant Pot to Manual/Pressure Cook on High for 25 minutes. When the cook cycle finishes, allow a natural pressure release for 10 minutes, then carefully perform a quick release to release any remaining pressure.
   
4. 4

   Step 4: Shred the chicken

   Open the lid and transfer the chicken thighs to a cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any excess fat. Return the shredded chicken to the pot and stir to combine with the rice and vegetables.
   
5. 5

   Step 5: Finish with cream and herbs

   Switch the Instant Pot back to Sauté on low, then stir in the heavy cream and the fresh thyme and parsley. Cook gently for 2–3 minutes to warm through and let the soup thicken slightly; taste and adjust seasoning with additional salt and pepper if needed.

   For this step

   • 1 cupHeavy cream (or half-and-half for a lighter finish)
   • 2 tbspFresh thyme leaves and chopped parsley
   
6. 6

   Step 6: Serve and garnish

   Ladle the soup into bowls and garnish with extra chopped parsley and a grind of black pepper. Serve hot with crusty bread or a simple green salad for a complete weeknight meal.
   

1. Set the Instant Pot to Sauté and heat the oil until shimmering. Add the chopped onion, carrots and celery and cook, stirring occasionally, until softened (about 5–7 minutes). Stir in the minced garlic and half of the salt and pepper and cook for 30 seconds more to release the aroma.
2. Pour in the wild rice blend and chicken broth, scraping up any browned bits from the bottom to deglaze. Nestle the chicken thighs into the liquid so they are mostly submerged; sprinkle the remaining salt and pepper over the top.
3. Lock the lid and set the Instant Pot to Manual/Pressure Cook on High for 25 minutes. When the cook cycle finishes, allow a natural pressure release for 10 minutes, then carefully perform a quick release to release any remaining pressure.
4. Open the lid and transfer the chicken thighs to a cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any excess fat. Return the shredded chicken to the pot and stir to combine with the rice and vegetables.
5. Switch the Instant Pot back to Sauté on low, then stir in the heavy cream and the fresh thyme and parsley. Cook gently for 2–3 minutes to warm through and let the soup thicken slightly; taste and adjust seasoning with additional salt and pepper if needed.
6. Ladle the soup into bowls and garnish with extra chopped parsley and a grind of black pepper. Serve hot with crusty bread or a simple green salad for a complete weeknight meal.