Last Updated on 2 months by Neha Deshmukh

Wild Rice & Chicken Thighs Recipe – Instant Pot Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for cozy, flavorful meals that don’t require hours in the kitchen. This Instant Pot Wild Rice and Chicken Thighs recipe is exactly that. I first made this during a particularly chilly autumn, and it instantly became a family favorite. It’s warm, comforting, and packed with incredible flavor – perfect for a weeknight dinner or a special occasion.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s incredibly easy thanks to the Instant Pot, delivering a deeply flavorful meal in under an hour. The wild rice adds a wonderful nutty texture, and the combination of herbs and spices creates a truly aromatic dish. Plus, it’s a complete meal in one pot – minimal cleanup is always a win in my book!

Ingredients

Here’s what you’ll need to make this delicious Wild Rice and Chicken Thighs:

• 1 pound skinless and boneless chicken thighs
• 1 onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 8 ounce portabello mushrooms
• 1-2 tablespoons minced garlic
• 1 Serrano pepper
• 3 teaspoons fresh thyme
• 2 teaspoons minced fresh sage
• 2 teaspoons salt
• 1 teaspoon black pepper (or to taste)
• ½ teaspoon crushed red pepper flakes (or to taste)
• 4 cups chicken broth or bone broth
• 1 cup uncooked wild rice
• 1 medium potato
• ¾ – 1 cup full-fat canned coconut milk
• 2 tablespoons butter or ghee

Ingredient Notes

Let’s talk about a few key ingredients and how to get the most out of them:

Wild Rice: A Nutritional Powerhouse & Regional Variations

Wild rice isn’t actually rice – it’s a seed! It’s incredibly nutritious, packed with protein and fiber. You can find it at most grocery stores, often in the natural foods section. Different regions have different varieties, so feel free to experiment!

Chicken Thighs: Bone-In vs. Boneless & Flavor Profile

I prefer boneless, skinless thighs for this recipe because they cook quickly and stay incredibly tender. However, bone-in thighs will work too – you might just need to increase the cooking time slightly. Chicken thighs have a richer flavor than breasts, which really complements the earthy wild rice.

Portabello Mushrooms: Selecting & Preparing

Look for portabellos that are firm and have tightly closed gills. Give them a good wipe down with a damp cloth instead of washing them, as they absorb water easily. I like to remove the stems before chopping.

Serrano Pepper: Heat Level & Substitutions

Serrano peppers pack a punch! If you’re sensitive to spice, start with half a pepper or remove the seeds. Jalapeños are a good substitute if you can’t find serranos.

Thyme & Sage: Fresh vs. Dried & Aromatic Benefits

Fresh herbs really elevate this dish, but dried can be used in a pinch. Use about 1 teaspoon of dried herbs for every tablespoon of fresh. Thyme and sage are classic autumnal flavors that pair beautifully with chicken and mushrooms.

Ghee vs. Butter: Flavor & Health Considerations

Ghee (clarified butter) has a lovely nutty flavor and a higher smoke point than butter. It’s also lactose-free! But regular butter works perfectly well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the wild rice a really good rinse under cold water. This helps remove any debris and excess starch. Drain well.
2. Now, add everything except the potato, coconut milk, and butter to your Instant Pot. That’s the chicken, onion, carrots, celery, mushrooms, garlic, Serrano pepper, thyme, sage, salt, pepper, red pepper flakes, broth, and wild rice. Give it a good stir to combine.
3. Place the whole, unpeeled potato right on top of the mixture. This is the secret to a creamy, dreamy texture!
4. Secure the lid on your Instant Pot, making sure the pressure valve is closed. Cook on high pressure for 30 minutes.
5. Once the cooking time is up, let the pressure release naturally. This usually takes about 15-20 minutes. Don’t rush it!
6. Carefully remove the potato from the pot. Let it cool slightly, then scoop out the flesh and add it to a blender along with the coconut milk. Blend until completely smooth.
7. Pour the blended potato-coconut milk mixture back into the Instant Pot. Add the butter or ghee and stir until everything is beautifully combined and creamy.
8. Garnish with a sprinkle of fresh thyme and serve hot!

Expert Tips

• Don’t skip the rinse! Rinsing the wild rice is crucial for preventing a gummy texture.
• Natural Pressure Release is Key: Allowing a natural pressure release ensures the chicken is incredibly tender.
• Taste and Adjust: Don’t be afraid to adjust the seasoning to your liking. Add more salt, pepper, or red pepper flakes as needed.

Variations

• Vegan Adaptation: Substituting Chicken & Broth: Swap the chicken thighs for 1 (15-ounce) can of chickpeas and use vegetable broth instead of chicken broth.
• Gluten-Free: Ensuring Gluten-Free Broth: Double-check that your chicken broth is certified gluten-free if you have dietary restrictions.
• Spice Level: Adjusting the Heat with Serrano & Red Pepper Flakes: My friend, Priya, loves things really spicy, so she adds an extra Serrano pepper and a full teaspoon of red pepper flakes!
• Festival Adaptations: Thanksgiving or Winter Holiday Comfort: This is a fantastic side dish for Thanksgiving or any winter holiday meal. My family requests it every year!

Serving Suggestions

This Wild Rice and Chicken Thighs is delicious on its own, but it also pairs well with a simple green salad or roasted vegetables. A side of crusty bread for soaking up the sauce is always a good idea.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day!

FAQs

What is the best way to rinse wild rice?

Place the wild rice in a fine-mesh sieve and rinse under cold water for a few minutes, until the water runs clear.

Can I use a different type of mushroom in this recipe?

Absolutely! Cremini, shiitake, or oyster mushrooms would all be delicious substitutes for portabellos.

Can this recipe be made on the stovetop instead of in an Instant Pot?

Yes, but it will take longer. Simmer the ingredients in a large pot for about 60-75 minutes, or until the wild rice is tender and the chicken is cooked through.

What can I substitute for coconut milk if I don’t like the flavor?

You can use heavy cream or a cashew cream sauce instead of coconut milk.

How can I make this recipe ahead of time?

You can prep all the ingredients (chop vegetables, measure spices) a day or two in advance. Store them in separate containers in the refrigerator.

Is wild rice a complete protein?

Yes! Wild rice contains all nine essential amino acids, making it a complete protein source.