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. Perfect for lunch or dinner!
Set Instant Pot to sauté and melt butter. Add onions and celery, cooking about 3 minutes until translucent. Add carrots, salt, and pepper, then sauté for another 1–2 minutes.
Add chicken, mushrooms, wild rice, thyme, rosemary, bay leaf, and chicken broth. Secure the lid, set valve to sealing, select manual pressure, and cook for 15 minutes.
When cooking finishes, allow pressure to release naturally for 10 minutes. Carefully remove the lid, keeping steam away from you. Remove chicken, shred with two forks, and return to pot.
Mix water and cornstarch until smooth, then stir the slurry into the Instant Pot. Select sauté, bring mixture to a boil, and stir until thickened, about 2 minutes.