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Instant Pot Chicken and Wild Rice Soup

Instant Pot Chicken and Wild Rice Soup by ashley of myheartbeets.com

Instant Pot Chicken and Wild Rice Soup

4.98 from 35 reviews
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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
  • 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 canned coconut milk or you can use heavy cream/milk
  • 2 tablespoons butter or ghee optional


  • Rinse the wild rice and drain.
  • Add all of the ingredients to the pot except for the potato and the ingredients listed under "add later." Mix well.
  • Place the potato on top of the mixture. 
  • Secure the lid, close the pressure valve, and cook for 30 minutes at high pressure.
  • Naturally release pressure.
  • 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.
  • 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!).
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