Get ready to indulge in the awesomeness of Instant Pot Chicken Wild Rice Mushroom Soup! This incredible recipe is not only super easy to make (just like most instant pot recipes), but it's also incredibly delicious.
Prepare to have your taste buds blown away with the incredible flavors of this soup. Packed with the goodness of chicken broth, wild rice, and mushrooms, each spoonful is a burst of deliciousness.
Don't miss out on this flavor-packed Instant Pot masterpiece. Whip up this easy Instant Pot Soup recipe today and treat yourself to a bowl of pure comfort and yumminess.
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.
- Step 2: Add the sliced carrots, salt, and ground pepper to the Instant Pot and sauté for 1 or 2 minutes longer.
- Step 3: Add the boneless skinless chicken breasts to the Instant Pot along with the fresh thyme and bay leaf.
- Step 4: Next, add the sliced portabella mushrooms, wild rice and fresh rosemary sprig to the Instant 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.
- 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.
- Step 8: In a small bowl mix the water with the cornstarch until lump free.
- Step 9: 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.
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.
Helpful Products for making Instant Pot Chicken Wild Rice Mushroom Soup
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More mushroom recipes you'll love
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Print the Instant Pot Chicken Wild Rice Mushroom Soup recipe below
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Instant Pot Chicken Wild Rice Mushroom Soup
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.
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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
- ⅓ cup water
- 3 tablespoons cornstarch
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
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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.
diane diprete
May I substitute either brown or white rice? If yes time required?
Arlene Mobley
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!