Instant Pot Chicken Mushroom Wild Rice Soup–A creamy soup that is full of lots of goodness–wild rice, chicken, mushrooms, carrots and celery.
Instant Pot Chicken Mushroom Wild Rice Soup
I have made a recipe similar to this in the past without the mushrooms. But this one is a little different and it is chock full of goodness: carrots, celery, chicken, mushrooms, wild rice and onion. Personally I’m a huge fan of mushrooms and I like to include them anytime I can! Too bad my kids don’t agree.
For this recipe I used all wild rice instead of a blend of rices. I buy my wild rice in the bulk bins at Winco. Wild rice is a little pricey but it is worth it! It does take a while to get tender even in the Instant Pot but be patient, it’ll be worth it.
If you prefer you can make this in the slow cooker. I’ve included the instructions on how to do that in the notes section of the recipe card.
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What Pressure Cooker Did You Use?
To make Instant Pot Chicken Mushroom Wild Rice Soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Chicken Mushroom Wild Rice Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
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Pin RecipeDescription
A creamy soup that is full of lots of goodness–wild rice, chicken, mushrooms, carrots and celery.
Ingredients
- 1 Tbsp butter
- 1 medium onion, diced
- 4 cups chicken broth (or 4 cups water + 4 tsp Better than Bouillon Chicken Base)
- 3 medium carrots, cut into ½ inch slices
- 3 ribs of celery, cut into ½ inch slices
- 8 ounces white button mushrooms, sliced or chopped
- 1 tsp garlic powder
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 ½ tsp poultry seasoning
- ½ tsp dried thyme
- 1 cup uncooked wild rice
- 2 pounds boneless, skinless chicken thighs (frozen is okay)
- 4 Tbsp butter
- ¼ cup flour
- 1 cup half and half, whole milk or heavy cream
- Salt and pepper
Instructions
- Turn your Instant Pot to the saute setting. When the display says HOT add in the 1 Tbsp of butter and swirl it around. Once it is melted add in the onion and saute for about 4 minutes.
- Add in the chicken broth, carrots, celery, mushrooms, garlic powder, salt, pepper, poultry seasoning, thyme, wild rice, and chicken thighs.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 30 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- In a medium bowl, melt the butter (I use my microwave for this part) and slowly whisk in the flour, a tablespoon at a time. Once it’s smooth stir in the half and half and whisk until the mixture is smooth. Stir in a cup of the broth from the soup until it is smooth. Stir the whole mixture into the Instant Pot. Turn the pot to saute. The soup will thicken fairly quickly.
- Use tongs to place chicken on a cutting board. Cut it into pieces or shred it and return it back into the pot.
- Salt and pepper the soup to taste and add in additional poultry seasoning, if needed. Ladle into bowls and serve.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
To make gluten free: Check your chicken broth to be sure it does not contain gluten. Substitute 1/4 cup of flour for 1/4 of any GF flour BLEND or corn starch. There are also several recipes for homemade gluten-free flour blends that you can mix together and keep on hand at home.
To make in the slow cooker: Heat a pan over medium heat. Add in the 1 Tbsp of butter and swirl it around. Once it is melted add in the onion and saute for about 4 minutes. Add to the slow cooker. Add in the chicken broth, carrots, celery, mushrooms, garlic powder, salt, pepper, poultry seasoning, thyme, wild rice, and chicken thighs. Cover the cook on low for 8 hours, or until rice is tender. In a medium bowl, melt the butter (I use my microwave for this part) and slowly whisk in the flour, a tablespoon at a time. Once it’s smooth stir in the half and half and whisk until the mixture is smooth. Stir in a cup of the broth from the soup until it is smooth. Stir the whole mixture into the slow cooker. Turn the slow cooker to high and let it thicken for about 20 minutes. Use tongs to place chicken on a cutting board. Cut it into pieces or shred it and return it back into the pot. Salt and pepper the soup to taste and add in additional poultry seasoning, if needed. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I’m making this for the second time in a week. It’s just my husband and I but we loved it! I’m go8ng to freeze leftovers this time for a quick meal later. I can’t tell you how much we’ve enjoyed this thank you so much. The only different thing I did was use fresh thyme because I had it and I used truffle salt instead of regular.
★★★★★
I’m so glad Kitty!
Delicious! This was my first Instant Pot recipe and it turned out perfectly. I didn’t have poultry seasoning, so I had to makeshift my own.
★★★★★
Any nutritional information on this recipe?
not yet…I need to get on top of that. Until I do you can use this tool: https://www.myfitnesspal.com/recipe/calculator
Great thanks. made this soup last night and it was awesome!! Love your website. Everything I have made so far has been great.
★★★★★
I just finished making a having my first bowl. This soup was amazing. As usual I didn’t use the recipe correctly. I used frozen chicken and two was not enough and three was more than called for so went with three. I also added Montreal Seasoning. The container looked just liked the black pepper and I am old.
Seasoned with salt and the real pepper at the end to taste. It was so good I may give it out as Christmas presents.
Yum the montreal seasoning sounds good!
Made this up, and it was extremely thick. More like a stew, so had to add a little more stock to thin. But it was extremely tasty, so we’ll definitely have it again.
★★★★★
This looks great! Could I double it or is it too much for the IP ( I have the big one)?
I bet the 8 quart would be okay. Just make sure not to go over the max fill line.
This was very tasty but the chicken completely disintegrated into shreds. No need ( and no way) to take it out and cut it up.
★★★
Did you use chicken breasts or thighs?
This was very good and very filling.
★★★★★
I love your soups. The seasonings are spot on. As with your other soups I assume I can change out the cream for fat free milk or fat free canned milk?! I know it won’t taste the same, but I am used to that.
Yes you can totally do that!
We don’t care for the brown meat of chicken; in your opinion, would breast meat turn out too dry? At the very least, half and half?
Yes it would turn out but the bigger the breast the better since this takes 30 minutes of pressure cook time and the chicken might get overdone.