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.

KEY INGREDIENTS

Unsalted Butter | Onion Celery | Carrots Minced Garlic | Fresh Thyme Bay Leaf | Rosemary Chicken Breasts  Baby Portabella Mushrooms Wild Rice | Chicken Broth Water | Cornstarch

Turn the Instant Pot sauté setting on and melt the butter. Add the diced onions and sliced celery and sauté. Add the sliced carrots, salt, and ground pepper to the Instant Pot and sauté for 1 or 2 minutes longer.

DIRECTIONS

Add the boneless skinless chicken breasts to the Instant Pot along with the fresh thyme and bay leaf. Next, add the sliced portabella mushrooms, wild rice and fresh rosemary sprig to the Instant Pot. Stir in the chicken broth.

Place the lid on the Instant Pot securing it and setting the valve to the sealing position. Remove the chicken breasts pull the chicken meat apart into bite-size pieces. Place the shredded chicken meat back into the pot.

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.

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