Instant Pot Hearty Chicken and Wild Rice Stew Recipe
Tender pulled chicken, wild rice, tuscan kale and chopped tomatoes in rich chicken stock cooks up in no time in the Instant Pot.
How to Make the Best Instant Pot Hearty Chicken and Wild Rice Stew
This Instant Pot Hearty Chicken and Wild Rice Stew is the ultimate comfort food for cooler months. With tender pulled chicken, nutty wild rice, and leafy tuscan kale all simmered in rich chicken stock, this one-pot meal delivers restaurant-quality results in under an hour—including prep time. The beauty of using an Instant Pot means you can start with frozen chicken thighs and still end up with perfectly cooked, flavorful stew.
The combination of white wine, garlic, and fresh kale creates a sophisticated flavor profile that’s anything but boring. Chopped tomatoes add brightness and acidity to balance the richness of the chicken stock, while the wild rice soaks up all those delicious flavors. This is the kind of meal that warms you from the inside out and has you reaching for seconds.
Whether you’re cooking for a family dinner or meal prepping for the week, this stew is versatile enough to please everyone at the table. Serve it as-is for a hearty, stick-to-your-ribs meal, or pair it with crusty bread to soak up every last drop of that delicious broth.
Instant Pot Hearty Chicken and Wild Rice Stew
Tender pulled chicken, wild rice, tuscan kale and chopped tomatoes in rich chicken stock cooks up in no time in the Instant Pot.
Ingredients
Stew
Instructions
Preparation & Sauté
- Turn your Instant Pot to the 'Sauté' setting. When the olive oil is hot, add the onion and cook for 2 minutes until translucent. Add garlic and cook about 1 minute until fragrant.
- Add the chopped kale to the pot and let it cook down for 1 minute while stirring. Pour in white wine and reduce for about 2 minutes. Incorporate the remaining ingredients to the pot.
Pressure Cooking & Finishing
- Close the lid to the pot and set to 'seal'. Cook for 20 minutes on high pressure or using the 'stew' setting, depending on your Instant Pot model. After cooking, let the Instant Pot naturally depressurize for 10 minutes before venting. Once the red toggle button is down, you can open the lid.
- Remove the large pieces of chicken to a cutting board or plate. Using two forks, separate the chicken into pulled chicken pieces. Once all the chicken is pulled, stir it back into the Instant Pot and serve.
Notes
- Can be made with fresh or frozen chicken thighs
- Naturally depressurize for 10 minutes before venting for best results