Instant Pot Chicken and Wild Rice Soup by ashley of

Instant Pot Chicken and Wild Rice Soup

  • Author: My Heart Beets
  • Method: Instant Pot
  • Cuisine: American


  • 1 ½ pounds skinless and boneless chicken thighs, cut into bite-sized pieces
  • 1 onion, diced
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 (8 ounce) package portabello mushrooms, sliced
  • 12 tablespoons minced garlic (I use 2 tablespoons but we are garlic lovers!)
  • 1 Serrano pepper, minced


  • 3 teaspoons fresh thyme plus extra for garnish, to taste
  • 2 teaspoon minced fresh sage
  • 2 teaspoons salt, adjust to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes


  • 4 cups chicken broth or bone broth
  • 1 cup uncooked wild rice
  • 1 medium potato (leave whole)

Add later:

  • ½ cup full-fat coconut milk (or you can use heavy cream/milk)
  • 2 tablespoons butter or ghee, optional


  1. Rinse the wild rice and drain.
  2. Add all of the ingredients to the pot except for the potato and the ingredients listed under “add later.” Mix well.
  3. Place the potato on top of the mixture. 
  4. Secure the lid, close the pressure valve, and cook for 30 minutes at high pressure.
  5. Naturally release pressure.
  6. Remove the potato and place it into a blender along with the coconut milk. Pour this mixture back into the pot along with the butter and mix well.
  7. Garnish with fresh thyme if desired and serve.


I buy cultivated wild rice from Trader Joe’s but I bet this would also be great with hand-harvested wild rice if you can get your hands on some (lucky ducks!).