Cozy Up with Instant Pot Chicken and Wild Rice Chowder: A Delicious One-Pot Meal

Chicken and wild rice soup is a classic comfort food, perfect for chilly evenings. This Instant Pot version takes that classic and elevates it to a creamy, hearty chowder, all while significantly reducing cooking time. The pressure cooker infuses the chicken and wild rice with incredible flavor, creating a rich and satisfying meal that’s ready in under an hour. This recipe is not only easy to make but also incredibly versatile. You can customize it with your favorite vegetables, herbs, and spices to create a truly unique and satisfying chowder. Get ready to enjoy a bowl of pure comfort with this Instant Pot Chicken and Wild Rice Chowder!

## Why You’ll Love This Instant Pot Chicken and Wild Rice Chowder

* **Quick and Easy:** The Instant Pot drastically cuts down the cooking time compared to traditional stovetop methods.
* **One-Pot Wonder:** Everything cooks in the same pot, minimizing cleanup.
* **Incredible Flavor:** Pressure cooking infuses the ingredients with rich, deep flavor.
* **Hearty and Satisfying:** This chowder is packed with protein, fiber, and comforting warmth.
* **Customizable:** Easily adapt the recipe to your dietary needs and preferences.
* **Perfect for Meal Prep:** Makes a great batch that can be enjoyed throughout the week.

## Ingredients You’ll Need

Before you begin, gather these ingredients. Don’t be intimidated by the list; many are pantry staples!

* **Chicken:** 1.5 pounds boneless, skinless chicken breasts or thighs (cut into 1-inch pieces)
* **Wild Rice:** 1 cup wild rice blend (ensure it’s rinsed well)
* **Aromatics:** 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 2 cloves garlic, minced
* **Broth:** 6 cups chicken broth (low sodium preferred)
* **Dairy:** 1 cup heavy cream or half-and-half; 2 tablespoons butter
* **Thickener:** 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
* **Seasoning:** 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/4 teaspoon dried sage; salt and pepper to taste; 1 bay leaf
* **Optional Add-ins:** 1 cup frozen corn; 1 cup frozen peas; cooked bacon crumbles; fresh parsley, chopped (for garnish)

**Ingredient Notes:**

* **Chicken:** Chicken thighs will result in a richer, more flavorful chowder, while chicken breasts are leaner. Use whichever you prefer.
* **Wild Rice Blend:** Ensure you rinse the wild rice blend thoroughly before cooking to remove any excess starch, which can make the chowder gummy.
* **Broth:** Low-sodium chicken broth allows you to control the salt level in the chowder. You can always add more salt to taste at the end.
* **Heavy Cream vs. Half-and-Half:** Heavy cream will create a richer, thicker chowder, while half-and-half will be lighter. You can also use milk, but the chowder will be less creamy.
* **Gluten-Free Option:** Substitute cornstarch for all-purpose flour to make this recipe gluten-free. Mix the cornstarch with a little cold water to create a slurry before adding it to the chowder.
* **Vegetarian Option:** Substitute the chicken for cubed firm tofu or add more vegetables like mushrooms and potatoes to make it a hearty vegetarian soup.

## Equipment You’ll Need

* Instant Pot (6-quart or larger)
* Cutting board
* Knife
* Measuring cups and spoons
* Wooden spoon or spatula
* Small bowl (for mixing flour slurry)

## Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed steps to create your delicious Instant Pot Chicken and Wild Rice Chowder.

**Step 1: Sauté the Aromatics**

1. Turn your Instant Pot to the “Sauté” function.
2. Add the butter to the pot and let it melt.
3. Add the chopped onion, carrots, and celery to the pot and sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent burning.
4. Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic.

**Step 2: Add Chicken and Wild Rice**

1. Add the cubed chicken to the pot and cook for 2-3 minutes, or until lightly browned on all sides. It doesn’t need to be fully cooked at this stage.
2. Add the rinsed wild rice blend, dried thyme, dried rosemary, dried sage, salt, pepper, and bay leaf to the pot. Stir well to combine all the ingredients.

**Step 3: Add Broth and Pressure Cook**

1. Pour the chicken broth into the pot, making sure to scrape the bottom of the pot to loosen any browned bits (this is called fond) to prevent the “Burn” error.
2. Close the Instant Pot lid and seal the valve.
3. Set the Instant Pot to “Manual” or “Pressure Cook” mode and cook on high pressure for 25 minutes.
4. Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 10 minutes. After 10 minutes, carefully quick release any remaining pressure.

**Step 4: Thicken the Chowder**

1. Remove the bay leaf from the Instant Pot and discard it.
2. In a small bowl, whisk together the all-purpose flour (or cornstarch) with 1/4 cup of cold water to create a smooth slurry. This will prevent lumps from forming when you add it to the hot chowder.
3. Turn the Instant Pot back to the “Sauté” function.
4. Slowly pour the flour slurry into the Instant Pot, stirring constantly until the chowder begins to thicken. This should take about 2-3 minutes.

**Step 5: Add Dairy and Optional Add-ins**

1. Stir in the heavy cream (or half-and-half) and any optional add-ins, such as frozen corn, frozen peas, or cooked bacon crumbles.
2. Heat through for another minute or two, but do not boil. Boiling the chowder after adding the dairy can cause it to curdle.

**Step 6: Season and Serve**

1. Taste the chowder and adjust the seasoning with salt and pepper as needed.
2. Ladle the chowder into bowls and garnish with fresh parsley, if desired.
3. Serve hot and enjoy!

## Tips for Success

* **Rinse the wild rice:** Rinsing the wild rice before cooking helps remove excess starch and prevents the chowder from becoming gummy.
* **Don’t skip the sautéing:** Sautéing the vegetables and chicken adds depth of flavor to the chowder.
* **Deglaze the pot:** Scraping the bottom of the pot after adding the broth helps prevent the “Burn” error.
* **Natural pressure release:** Allowing the Instant Pot to naturally pressure release for 10 minutes helps prevent the chowder from splattering when you release the pressure.
* **Don’t overcook the dairy:** Avoid boiling the chowder after adding the heavy cream, as this can cause it to curdle.
* **Adjust the seasoning:** Taste the chowder and adjust the seasoning with salt and pepper as needed. The amount of salt you need will depend on the salt content of your chicken broth.

## Variations and Substitutions

This Instant Pot Chicken and Wild Rice Chowder is incredibly versatile. Here are a few ideas for variations and substitutions:

* **Spicy Chowder:** Add a pinch of red pepper flakes or a dash of hot sauce to the chowder for a little kick.
* **Smoked Paprika:** Add 1/2 teaspoon of smoked paprika to enhance the smoky flavor.
* **Different Vegetables:** Try adding other vegetables, such as mushrooms, potatoes, or spinach.
* **Different Herbs:** Experiment with different herbs, such as thyme, oregano, or marjoram.
* **Turkey Chowder:** Substitute the chicken with cooked turkey for a delicious Thanksgiving leftover recipe.
* **Ham Chowder:** Use diced ham instead of chicken for a smoky and savory flavor.
* **Coconut Milk:** Substitute the heavy cream with coconut milk for a dairy-free and slightly sweet twist.
* **Add Cheese:** Stir in shredded cheddar cheese or Monterey Jack cheese at the end for an even creamier and cheesier chowder.

## Serving Suggestions

This Instant Pot Chicken and Wild Rice Chowder is delicious on its own, but it’s even better when served with these accompaniments:

* **Crusty Bread:** Serve with a slice of crusty bread or a grilled cheese sandwich for dipping.
* **Salad:** Pair with a simple green salad for a light and refreshing meal.
* **Crackers:** Serve with your favorite crackers for a satisfying crunch.
* **Cornbread:** A warm piece of cornbread is the perfect complement to the creamy chowder.

## Storage and Reheating Instructions

* **Storage:** Store leftover chowder in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the chowder in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between, until heated through. If the chowder has thickened too much, add a splash of chicken broth or water to thin it out.
* **Freezing:** While technically you *can* freeze it, the dairy may separate and become grainy upon thawing. The texture might change. If you do freeze it, cool the chowder completely before transferring it to a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen chicken in this recipe?**
A: Yes, you can use frozen chicken. However, you will need to increase the cooking time by about 5-10 minutes.

**Q: Can I use brown rice instead of wild rice?**
A: While you can, keep in mind that brown rice has a different texture and flavor than wild rice. Brown rice will also require a longer cooking time. If you choose to use brown rice, increase the cooking time to about 30-35 minutes.

**Q: My Instant Pot keeps giving me the “Burn” error. What am I doing wrong?**
A: The “Burn” error usually indicates that there is not enough liquid in the pot or that food is stuck to the bottom of the pot. Make sure you are using enough chicken broth and that you are scraping the bottom of the pot to deglaze it after sautéing the vegetables and chicken.

**Q: Can I make this recipe without an Instant Pot?**
A: Yes, you can make this recipe on the stovetop. Sauté the vegetables and chicken in a large pot or Dutch oven. Add the wild rice, broth, and seasonings. Bring to a boil, then reduce heat and simmer for about 45-60 minutes, or until the rice is cooked through. Thicken the chowder with a flour slurry and stir in the heavy cream and optional add-ins.

**Q: Can I make this recipe ahead of time?**
A: Yes, this chowder is a great make-ahead meal. Prepare it according to the instructions and store it in the refrigerator for up to 3-4 days. Reheat before serving.

**Q: The chowder is too thick. How can I thin it out?**
A: Add a splash of chicken broth or water to the chowder and stir until it reaches your desired consistency.

**Q: The chowder is too thin. How can I thicken it?**
A: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Slowly pour the slurry into the chowder, stirring constantly, until it thickens. Be careful not to add too much slurry, as this can make the chowder too thick.

## Enjoy Your Homemade Chowder!

This Instant Pot Chicken and Wild Rice Chowder is a comforting and delicious meal that’s perfect for any occasion. With its rich flavor, creamy texture, and easy preparation, it’s sure to become a family favorite. So, gather your ingredients, fire up your Instant Pot, and get ready to enjoy a bowl of pure comfort!