This chicken and wild rice casserole is a creamy dish that cooks up in the Instant Pot, making an easy meal!

You’ll love this creamy Instant Pot chicken and wild rice casserole! It’s a hearty, cheesy comfort food meal.

I grew up attending many church potlucks, where my love for chicken-and-rice casseroles began. Southern cooks perfected the simple, satisfying casserole and I happily enjoyed every version.

Over the years I’ve adapted those classics for the Instant Pot, creating easy, flavorful meals that come together quickly. This Instant Pot chicken and wild rice casserole blends tender chicken, seasoned wild rice, vegetables, and a creamy sauce into an uncomplicated, cozy dinner.

It’s essentially a cross between a creamy chicken-and-rice casserole and a chicken-wild-rice soup, finished with cheese for extra comfort. If you prefer to make plain wild rice in your pressure cooker, use your favorite Instant Pot wild rice method or a preseasoned packaged mix to save time.

Why You’ll Love this Instant Pot Creamy Chicken and Wild Rice Casserole

This recipe is perfect when you want an easy, one-pot dinner that feels homemade without a lot of fuss. Using a seasoned wild rice mix simplifies seasoning, and the Instant Pot does the heavy lifting, yielding tender chicken and fully cooked rice in minutes. Add vegetables and a creamy cheese sauce and you have a filling meal that’s great for family dinners or a potluck.

How to Make Chicken Breast and Wild Rice Casserole in the Instant Pot

This dish requires minimal prep and a few basic ingredients. It comes together fast and finishes with a thick, cheesy sauce.

Ingredients You’ll Need:

• 1 large chicken breast, cut in half (or two smaller breasts, cut in half)
• 2 large carrots, sliced
• 2 ribs of celery, sliced
• 6-oz package of seasoned wild rice (such as Uncle Ben’s) with seasoning packet
• 1 1/2 cups water
• 2 cups cream of chicken soup (homemade or condensed mixed with water)
• 1 cup shredded cheese, optional (Colby Jack, cheddar, or Monterey Jack work well)

Chicken and Wild Rice Instant Pot Recipe:

(Full printable recipe format shown below)

Combine ingredients. Place chicken breast pieces, sliced carrots, sliced celery, and the wild rice with its seasoning packet into the Instant Pot insert. Add the water and stir to combine.

Pressure cook. Close the lid and set the vent to sealed. Cook at high pressure for 5 minutes. When cooking finishes, allow a 5-minute natural pressure release, then carefully quick-release any remaining pressure.

Remove the lid, transfer the chicken to a cutting board, and shred or chop it. Return the chicken to the rice mixture.

Make it creamy and cheesy. Stir in the cream of chicken soup and the shredded cheese, if using. Mix thoroughly and let the casserole sit a few minutes so the sauce can thicken. Taste and adjust seasoning if needed, then serve hot.

Notes and Adaptations for Instant Pot Chicken and Wild Rice:

• Homemade cream of chicken soup provides better flavor and control over ingredients, but a can of condensed cream of chicken (mixed with one can of water) or cream of mushroom also works.
• Shredded cheese adds richness — freshly shredded melts best. Try Colby Jack, cheddar, or Monterey Jack, or omit cheese for a lighter version.
• Swap vegetables based on preference: peas or green beans can be added after pressure cooking if you prefer them less soft.
• For a lower-sodium meal, use low-sodium soup and a reduced-sodium wild rice mix or cook plain wild rice and season to taste.

Yield: 6 Servings

Instant Pot Chicken and Wild Rice Casserole

This creamy Instant Pot chicken and wild rice casserole is an easy and hearty comfort food.

Prep Time
5 minutes

Cook Time
5 minutes

Additional Time
20 minutes

Total Time
30 minutes

Ingredients

• 1 large chicken breast, cut in half
• 2 large carrots, sliced
• 2 ribs of celery, sliced
• 6-oz package seasoned wild rice with seasoning packet
• 1 1/2 cups water
• 2 cups cream of chicken soup
• 1 cup shredded cheese, optional (Colby Jack suggested)

Instructions

1. In the Instant Pot insert, add chicken pieces, carrots, celery, wild rice mix, seasoning packet, and water. Stir to combine.
2. Close the lid and set the vent to sealed. Select high pressure and cook for 5 minutes.
3. When cooking completes, allow a 5-minute natural release, then quick-release remaining pressure. Press Cancel.
4. Carefully remove the lid. Transfer chicken to a cutting board and shred or chop, then return it to the rice mixture.
5. Stir in cream of chicken soup and shredded cheese if using. Let the sauce thicken a few minutes before serving.

Notes

• Homemade cream of chicken soup gives the best flavor, but canned condensed soup mixed with a can of water is a convenient substitute.
• Freshly shredded cheese melts more smoothly than pre-shredded varieties. Use your favorite melty cheese or omit it entirely.

Nutrition Information (per serving):

Calories: 254 • Total Fat: 15g • Saturated Fat: 6g • Cholesterol: 54mg • Sodium: 760mg • Carbohydrates: 14g • Fiber: 1g • Sugar: 1g • Protein: 16g

Nutrition information is an estimate and not guaranteed for accuracy.