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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
Prep Time 5 mins
Cook Time 25 mins
Natural Release 10 mins
Total Time 40 mins
Course Soup
Cuisine American
Servings 8 Servings
Calories 272 kcal


  • 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
  • cup water
  • 3 tablespoons cornstarch
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  • 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.


Serving: 1Bowl | Calories: 272kcal | Carbohydrates: 21g | Protein: 31g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 207mg | Potassium: 843mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2881IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg
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