When life gets busy, I find myself reaching for my Instant Pot more and more. There’s something so comforting about throwing ingredients into the pot and having dinner ready without much fuss. Chicken and wild rice has been a staple in my house for years, but standing over the stove wasn’t always practical with after-school activities and homework help.
That’s why this Instant Pot version has become my go-to on hectic weeknights. I can toss everything in while helping with math problems or sorting through permission slips, and dinner’s ready before anyone asks “What’s to eat?” The best part? The rice comes out perfectly cooked every time, and the chicken stays tender and juicy.
If you’re looking for a reliable weeknight dinner that doesn’t require constant attention, this recipe is for you. Plus, it makes enough for leftovers – and let me tell you, it tastes even better the next day.
Why You’ll Love This Chicken and Wild Rice
- Quick one-pot meal – This Instant Pot dinner comes together in just 35-45 minutes, making it perfect for busy weeknights when you don’t want to juggle multiple pots and pans.
- Healthy and filling – Packed with lean protein from chicken and fiber-rich wild rice, plus plenty of vegetables, this dish delivers a nutritious meal that will keep you satisfied.
- Basic ingredients – You’ll only need simple pantry staples and common vegetables to make this recipe – nothing fancy or hard to find.
- Minimal prep work – Just chop a few vegetables, add everything to the Instant Pot, and let it do the work – no complicated techniques required.
What Kind of Wild Rice Should I Use?
True wild rice isn’t actually rice at all – it’s an aquatic grass seed that has a nutty flavor and chewy texture. For this recipe, you can use either pure wild rice or a wild rice blend, which typically includes a mix of wild rice and other rice varieties like brown, red, or black rice. The blends tend to be more economical and offer a nice variety of textures, while pure wild rice will give you the most authentic nutty flavor and firm bite. Just check the package when you’re shopping – if you’re using a blend, stick to the same measurement but know that pure wild rice might take a bit longer to cook and may need slightly more liquid to become tender.
Options for Substitutions
This cozy Instant Pot meal is pretty adaptable – here’s what you can switch up:
- Wild rice: While wild rice gives this dish its special nutty flavor and chewy texture, you can use brown rice instead. Just note that regular white rice won’t work here as it cooks too quickly and might turn mushy. Stick to whole grain options.
- Chicken: Both chicken breasts and thighs work great in this recipe. You could even use turkey breast if that’s what you have on hand. If using turkey, cut it into slightly smaller pieces since it can be a bit drier than chicken.
- Stock: Chicken stock is ideal, but vegetable stock works just fine. In a pinch, you can use water with a bouillon cube, or even plain water with an extra pinch of salt and herbs.
- Vegetables: The celery, carrots, and onions create a classic base, but feel free to add or swap in other veggies like mushrooms, bell peppers, or peas. Just keep the total amount of vegetables about the same.
- Thyme: Out of thyme? Try using dried rosemary, sage, or poultry seasoning instead. If using fresh herbs, double the amount called for in the recipe.
Watch Out for These Mistakes While Cooking
The biggest challenge with Instant Pot chicken and wild rice is getting the timing right – wild rice typically needs more cooking time than white rice, so make sure to stick to the full cooking time even if you’re tempted to quick-release early. A common mistake is adding too much liquid, which can lead to mushy rice – stick to the 1.5 cups of stock ratio, as the vegetables will release additional moisture during cooking. To prevent the dreaded “burn” notice on your Instant Pot, always scrape any browned bits from the bottom of the pot after sautéing the vegetables and before adding the rice and liquid. For the juiciest chicken, cut the pieces into similar sizes (about 1.5-2 inches) so they cook evenly, and remember to let the pressure naturally release for at least 10 minutes before opening the pot – this resting time allows the rice to fully absorb the liquid and the chicken to stay tender.
What to Serve With Chicken and Wild Rice?
This cozy chicken and wild rice dish is practically a complete meal on its own, but I love adding a few simple sides to round things out. A quick green veggie like roasted broccoli or sautéed green beans adds nice color and freshness to the plate. For something really easy, I often warm up some crusty bread to help soak up the flavorful broth from the rice and chicken. If you’re feeding a crowd, a simple side salad with mixed greens and a light vinaigrette helps balance out the heartiness of the main dish.
Storage Instructions
Keep Fresh: This chicken and wild rice dish is perfect for meal prep! Pop it in an airtight container and keep it in the fridge for up to 4 days. The rice actually soaks up more of the tasty flavors as it sits, making leftovers just as good as (or sometimes even better than) the first day.
Freeze: Got extras? This meal freezes really well! Let it cool completely, then pack it in freezer-safe containers or bags. It’ll stay good for up to 3 months in the freezer. I like to portion it out into individual servings before freezing – it makes grabbing a quick lunch super easy.
Reheat: When you’re ready to enjoy your leftovers, just pop them in the microwave for 2-3 minutes, stirring halfway through. If the rice seems a bit dry, splash in a little broth or water. You can also warm it up on the stovetop over medium-low heat, adding a splash of liquid if needed.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 80-90 g
- Fat: 20-25 g
- Carbohydrates: 60-70 g
Ingredients
- 1 1/2 cups chicken stock (I use Pacific Foods organic chicken stock)
- 1/2 tsp salt
- 2 carrots, peeled and chopped (about 1-inch pieces)
- 1 cup wild rice
- 1 tsp dried thyme (for best aroma and flavor)
- 1.5 lb chicken (breasts or thighs)
- 1/2 onion, diced
- 2 stalks celery, diced
- 1/2 tsp black pepper
Step 1: Prepare the Vegetables
Begin by chopping 1/2 of a medium-sized onion, 2 stalks of celery, and peeling and chopping 2 carrots.
Ensure the vegetables are diced to a size that will cook evenly in the Instant Pot.
Step 2: Assemble Ingredients in the Instant Pot
Toss the diced vegetables into the Instant Pot.
Add 1 cup of wild rice blend on top of the vegetables.
Place chicken breasts on top of the rice.
Season the chicken breasts generously with salt, pepper, and thyme for flavor.
Step 3: Add Broth and Cook
Pour the broth over the assembled ingredients in the Instant Pot.
Secure the lid on the Instant Pot and make sure to close and lock the pressure valve.
Set the Instant Pot to Pressure Cook for 15 minutes, and allow a 10-minute Natural Pressure Release once cooking is complete.
Step 4: Release Pressure and Shred Chicken
Carefully release any remaining pressure from the Instant Pot and remove the lid.
Take out the chicken breasts and shred them using two forks.
The chicken should be tender and fall apart easily.
Stir the shredded chicken back into the cooked wild rice and vegetable mixture to combine all the flavors.
Step 5: Serve the Dish
Once everything is thoroughly mixed, serve the hot wild rice and shredded chicken dish directly from the Instant Pot.
Enjoy this comforting and flavorful meal!
