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Home » Instant Pot Recipes » Instant Pot Chicken Wild Rice Mushroom Soup

Instant Pot Chicken Wild Rice Mushroom Soup

Published: Nov 7, 2018 · Modified: Jan 24, 2022 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Amazingly delicious and easy to make Instant Pot Chicken Wild Rice Mushroom Soup recipe
A collage image with the finished Instant Pot Chicken Wild Rice Mushroom Soup recipe and a bowl of the finished chicken soup
Instant Pot Chicken Wild Rice Soup recipe ingredients in the Instant Pot.

Instant Pot Chicken Wild Rice Mushroom Soup is an amazing Instant Pot recipe that is, like most instant pot recipes easy to make and delicious.

Instant Pot Chicken Wild Rice Mushroom Soup is packed full of flavors from the chicken broth, wild rice, and mushrooms.

Overhead photo of chicken mushroom and wild rice soup.

Along with my magic trio of soup herbs that make this simple easy chicken soup recipe taste amazing.

How To Make Instant Pot Chicken Wild Rice Mushroom Soup

Step 1: Turn the Instant Pot sauté setting on and melt the butter. Add the diced onions and sliced celery to the Instant Pot and sauté for about 3 minutes or until the onion starts to turn translucent.

Sautéing onions and celery in the Instant Pot.

Step 2: Add the sliced carrots, salt, and ground pepper to the Instant Pot and sauté for 1 or 2 minutes longer.

Sautéing onions, celery, carrots and spices in the pressure cooker.


Step 3: Add the boneless skinless chicken breasts to the Instant Pot along with the fresh thyme and bay leaf.

Adding boneless chicken and fresh thyme and bay leaf to the pot.


Step 4: Next, add the sliced portabella mushrooms, wild rice and fresh rosemary sprig to the Instant Pot.

Fresh sliced mushrooms, wild rice and rosemary added to the pot.

Step 5: Pour the chicken broth into the Instant Pot and stir to combine the ingredients. Place the lid on the Instant Pot securing it and setting the valve to the sealing position.

Instant Pot Chicken Wild Rice Soup recipe ingredients in the pressure cooker before cooking.

Step 6: Cook the Instant Pot Chicken Wild Rice Mushroom Soup following the directions below.

Once the Instant Pot Chicken Wild Rice Mushroom Soup has finished pressure cooking carefully remove the lid.

Step 7: Remove the cooked chicken from the Instant Pot and place it in a bowl.

Use two forks to pull the chicken meat apart into bite-size pieces. Pour the shredded chicken meat into the Instant Pot.

Adding the shredded chicken back to the soup pot.

Step 8: In a small bowl mix the water with the cornstarch until lump free.

Add the cornstarch slurry to the Instant Pot and mix until combined.

Turn the Instant Pot to the sauté setting and bring to a boil, stirring. Boil until slightly thickened, about 2 minutes.

A collage image with the finished Instant Pot Chicken Wild Rice Mushroom Soup recipe and a bowl of the finished chicken soup

Helpful Tips for making Instant Pot Chicken Wild Rice Mushroom Soup

  • You can use skinless boneless chicken thighs in place of the boneless chicken breasts.
  • I used baby Portabellas mushrooms but you could, of course, use any sliced mushrooms.
  • I like to add cornstarch as a thickener for most of my soup recipes. It adds a little thickness to the soup broth. If you enjoy a clear soup broth you can skip that step.
A blue bowl of Instant Pot Chicken Wild Rice Mushroom Soup on the table.

Helpful Products for making Instant Pot Chicken Wild Rice Mushroom Soup

(affiliate links)

  • 6-quart Instant Pot Pressure Cooker
  • Wild Rice
  • Large Spoon or wooden spoon
  • Metal Soup Ladle
Closeup photo of a bowl of Instant Pot Chicken Wild Rice Mushroom Soup recipe

More mushroom recipes you'll love

If you love mushroom recipes check out the recipes below.

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  • Creamy Crock Pot Chicken Tetrazzini Recipe
  • Closeup overhead photo of a bowl of creamy mushroom soup.
    Crock Pot Chicken Wild Rice Soup Recipe
  • A bowl filled with noodles topped with creamy beef stroganoff.
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Print the Instant Pot Chicken Wild Rice Mushroom Soup recipe below

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Overhead photo of chicken mushroom and wild rice soup.

Instant Pot Chicken Wild Rice Mushroom Soup

Arlene Mobley - Flour On My Face
Instant Pot Chicken Wild Rice Mushroom Soup recipe is packed full of flavors from the chicken, wild rice, fresh baby Portabella mushrooms and fresh herbs. This easy Instant Pot soup recipe is perfect for lunch or dinner.
5 from 4 votes
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Prep Time 5 minutes mins
Cook Time 25 minutes mins
Natural Release 10 minutes mins
Total Time 40 minutes mins
Course Soup
Cuisine American
Servings 8 Servings
Calories 272 kcal

Ingredients  

  • 2 tablespoons unsalted butter
  • 1 cup diced onion
  • ½ cup sliced celery
  • 1 cup sliced carrots
  • 1 tablespoon minced garlic
  • 2 teaspoons fresh thyme
  • 1 large dried bay leaf
  • 1 sprig fresh rosemary
  • 2 lbs. boneless skinless chicken breasts
  • 8 oz slice baby Portabella mushrooms
  • ¾ cup wild rice
  • 6 cups low sodium chicken broth
  • â…“ cup water
  • 3 tablespoons cornstarch
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Instructions 

  • Turn the Instant Pot saute setting on and melt the butter.
  • Add the diced onions and sliced celery to the Instant Pot. Saute for about 3 minutes or until the onion starts to turn translucent.
  • Add the sliced carrots, salt and ground pepper to the Instant Pot. Saute for 1 or 2 minutes longer.
  • Add the boneless skinless chicken, sliced portabella mushrooms, wild rice, fresh thyme, fresh rosemary, bay leaf and chicken broth to the pot.
  • Place the lid on the Instant Pot securing it and setting the valve to the sealing position.
  • Press the manual button and set the timer for 15 minutes.
  • Once the pressure cooker is done cooking allow the steam to naturally release for 10 minutes.
  • Carefully remove the lid of the Instant Pot allowing the steam to escape from the back side away from your body.
  • Remove the cooked chicken from the Instant Pot and place it in a bowl. Use two forks to shred the meat. Add the shredded chicken back to the Instant Pot.
  • In a small bowl mix the water with the cornstarch until lump free. Add the slurry of cornstarch and water (a gluten-free thickener) to the Instant Pot and mix until combined.
  • Turn the Instant Pot to the saute setting and bring to a boil, stirring. Boil until thickened, about 2 minutes.
  • Makes about 8 servings.

Recipe Expert Tips

  • You can use skinless boneless chicken thighs in place of the boneless chicken breasts.
  • I used baby Portabellas mushrooms but you could, of course, use any sliced mushrooms.
  • I like to add cornstarch as a thickener for most of my soup recipes. It adds a little thickness to the soup broth. If you enjoy a clear soup broth you can skip that step.

Nutrition

Serving: 1BowlCalories: 272kcalCarbohydrates: 21gProtein: 31gFat: 7gSaturated Fat: 3gCholesterol: 80mgSodium: 207mgPotassium: 843mgFiber: 2gSugar: 3gVitamin A: 2881IUVitamin C: 6mgCalcium: 35mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

For more quick and easy Instant Pot recipes head over to the Instant Pot Recipes page where you will find all of my Instant Pot recipes.

Easy Instant Pot Recipes from Flour On My Face

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. diane diprete

    January 14, 2021 at 8:00 am

    5 stars
    May I substitute either brown or white rice? If yes time required?

    Reply
    • Arlene Mobley

      January 14, 2021 at 11:43 pm

      Hi Diane
      I have not cooked regular rice in the Instant Pot because it is so easy to over cook. If you'd like to use brown or white rice I would suggest cooking the rice on the stove and adding the cooked rice to the soup after it has presser cooked. Wild rice is much firmer so it cooks very well in the IP. Thanks!

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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