Instant Pot Chicken and Wild Rice Soup by ashley of

Instant Pot Chicken and Wild Rice Soup

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  • 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
  • 1-2 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 ghee, butter or sustainable palm shortening, optional


  1. Rinse the wild rice and drain.
  2. Add all of the ingredients to the pot except for the potato, coconut milk and 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.