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A steaming bowl of Instant Pot Chicken and Wild Rice, garnished with freshly chopped parsley. The dish is colorful, hearty, and ready to serve, with shredded chicken, plump cranberries, and fluffy rice perfectly combined.

Instant Pot Chicken and Wild Rice Recipe

This Instant Pot Chicken and Wild Rice is a hearty, flavorful dish with tender chicken, nutty wild rice, and a hint of sweetness from apples and cranberries. Perfect for a quick, cozy meal!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 8 ounce package sliced fresh mushrooms
  • ½ cup diced onion
  • 3 cloves garlic minced
  • 2 cups low-sodium chicken broth
  • 1 small firm apple cored and chopped
  • 1 ½ cups uncooked wild and brown rice blend such as Lundberg Wild Blend®
  • ½ cup sweetened dried cranberries
  • 1 teaspoon ground thyme
  • salt and ground black pepper to taste
  • 1 ¼ pounds skinless boneless chicken thighs
  • 2 tablespoons chopped fresh parsley

Equipment

  • Instant Pot (or any electric pressure cooker)
  • Cutting board & knife
  • Measuring cups & spoons
  • Wooden spoon or spatula

Method
 

  1. Set the Instant Pot to sauté mode, heat olive oil, and sauté mushrooms, onions, and garlic until softened (about 3 minutes).
    A black Instant Pot on a white marble cooktop set to sauté mode. Olive oil shimmers as sliced fresh mushrooms, diced onions, and minced garlic are sautéed. The vegetables soften, releasing a rich aroma while a wooden spoon stirs them gently.
  2. Add chicken broth, chopped apple, wild rice blend, dried cranberries, thyme, salt, and pepper. Stir well.
    The black Instant Pot on a white marble cooktop is now filled with chicken broth, freshly chopped apple, a wild rice blend, dried cranberries, ground thyme, salt, and pepper. A wooden spoon stirs the colorful mixture before the chicken is added.
  3. Place chicken thighs on top (do not stir) and close the lid.
    A close-up view of the black Instant Pot on a white marble cooktop with boneless, skinless chicken thighs neatly placed on top of the rice mixture. The lid is about to be sealed, ensuring everything will cook under high pressure.
  4. Cook on high pressure for 25 minutes, then allow a 10-minute natural release before manually releasing any remaining pressure.
    The black Instant Pot on a white marble cooktop displays a timer set to 25 minutes. Steam begins to release, and a small amount of condensation forms around the lid as the natural pressure release process begins.
  5. Open the lid, remove the chicken, shred it, and return it to the pot.
    A black Instant Pot on a white marble cooktop, now open. A fork shreds the tender, juicy chicken thighs on a wooden cutting board before being returned to the pot. The steaming rice mixture absorbs all the flavors.
  6. Stir everything together and let it sit for a few minutes to absorb flavors.
  7. Sprinkle with fresh parsley, serve hot, and enjoy!
    A steaming bowl of Instant Pot Chicken and Wild Rice, garnished with freshly chopped parsley. The dish is colorful, hearty, and ready to serve, with shredded chicken, plump cranberries, and fluffy rice perfectly combined.