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.Print
Instant Pot Chicken Mushroom Wild Rice Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
A creamy soup that is full of lots of goodness–wild rice, chicken, mushrooms, carrots and celery.
- 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 1/2 inch slices
- 3 ribs of celery, cut into 1/2 inch slices
- 8 ounces white button mushrooms, sliced or chopped
- 1 tsp garlic powder
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp poultry seasoning
- 1/2 tsp dried thyme
- 1 cup uncooked wild rice
- 2 pounds boneless, skinless chicken thighs (frozen is okay)
- 4 Tbsp butter
- 1/4 cup flour
- 1 cup half and half, whole milk or heavy cream
- Salt and pepper
- 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.
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’ve made this several times. Tonight I’m having to use canned mushrooms as we can’t get out to get fresh. It’s always good. Especially when you’re sick.
first time with this soup… thinking of cooking first..bto get some golden brown on the mushrooms.. then add them.
Brian D. Scott says
Made this tonight with only one modification. Instead of using chicken stock, I used Better than Bouillon mushroom to make my base, and it was delicious! This is a repeat winner recipe!
Ohhhh I haven’t tried that flavor yet…sounds great!
Great recipe. I will admit I make it vegetarian and omit the chicken and chicken stock. In it’s stead I use vegetable broth, and a pound of mushrooms.
Good idea! Thanks Stephanie!
Ronni Lowry says
I made it in the slow cooker and my rice disintegrated.
Oh shoot! How long did you cook it for? Was it wild rice?
Mary Roten Mickleboro says
Karen I love your recipes but I always have to adjust cooking time. This recipe when I make it I will only cook for 5 minutes and the chicken will fall apart. If I cooked it for 30 minutes you wouldn’t be able to die the meat as it would be mush. Maybe you’re IP cooks slower. I cook your white chili recipe all the time using thighs and never cook it for more than 5 minutes. It’s so tender I just take a fork and pull it apart. I always use a natural release. Maybe you should make notations about cooking times for the new IP users. It’s terrible to overcook chicken.
Wow! What brand/model of pressure cooker do you use? Where do you live?
Mary R Mickleboro says
I live in Marietta Georgia. I have the 6 QT Instant Pot. I made the Wild Rice and Mushroom soup tonight. I cooked the rice first for 10 minutes and did a quick release. After that I added the remainder of the ingredients and cooked another 5 minutes with natural release. The chicken fell apart and the vegetables were perfect. Had I cooked the 20 minutes as your recipe said they would all have been over cooked. I make your white chili all the time and use thighs instead of breasts. I never cook for more than 5 minutes and they are always so tender but not mush as it would be if I cooked for the time on the recipe. I’ve learned to adjust my cooking time because I’ve been using my pot for over 2 years and know cooking times. I’m just surprised that with your cooking times that people don’t say it’s overcooked. +
I wonder if it is a newer model that cooks quicker? I haven’t had many or any people complain.
Mary Roten Mickleboro says
My pot is over 2 years old. My friend who convinced me to purchase has been using one for over 3 years. Hers cooks the same as mine. My neighbor made your white chili recipe by your directions. She invited us to dinner not knowing that I had made the same recipe. Her chicken was shreds in the chili. Maybe some people like their meat so cooked you can’t identify what you’re eating, but I prefer my meat to be identifiable. I don’t mean to dish you because you post some excellent recipes but do suggest trying to cook your meat for a lesser time. Thanks for responding. I’m a follower and will continue to try your recipes but will also adjust cooking times accordingly.
I have an InstantPot and no chicken cooks in 5 minutes. Thighs, 12-14, breasts a few minutes more, add even more minutes for frozen. I too am confused what brand she is using!
David White says
How long do I cook if I am adding cooked chicken afterwards?
same cooking time since rice needs to cook
David White says
Great, thank you. I can’t wait to make it.
Made it last night!!! OMG!!! It is sooo good!!!
I’m gluten free, so I used potato flakes as a thicker. Thank you all you recipes and videos!!❤️
Love that idea as a thickener!
Two quick questions: How long should I cook if I am using frozen chicken breasts and wild rice? Does the time change with brown rice and frozen chicken breasts?
Can I use a wild rice blend?
I would do the 30 minutes for wild rice and 22 minutes for brown rice.
Stephanie Chen says
I have frozen chicken thighs but it is not boneless and skinless.
Can I still use this? Any timing changes?
You could use it and then just pull off the meat and discard the bones afterwards. No time changes.
I haven’t been able to find while rice. Can I use another kind?
You can use brown rice 🙂
Jan Tossman says
If using brown rice, didn’t you once say it would take about 20 minutes longer? I’m going to make this tomorrow. Please let me know if this is correct? Thanks Karen!!!
Yes brown rice is 22 minutes with 10 minute natural pressure release.
Jan Tossman says
Hi Karen! I found wild rice in my cupboard and made your fabulous recipe today. It came out perfect!!! the only thing I did differently was to add parsnips, more mushrooms, and fresh thyme. With the chicken, it’s a complete meal! I shared this with a friend from church so she can have it on Easter. I know she will love it too! Thanks again for a wonderful recipe!
You’re welcome Jan! Thanks for being here 🙂
What pressure level did you use…high or low?
I am going to try this recipe with pheasant.
I used high pressure. Let me know how the pheasant turns out!
Used breast meat they ended shredded by stirring we over cooked everything was soft more of a creamed soup. Tasted fantastic though so will make again. May upgrade to oyster and or shiitake rooms for more flavorful as we love shrooms
Good idea on the mushrooms!
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.
Shawn Grass says
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!
how do you plan to give it out?? I plan on it the same way… giving it out..
Barbara Siek says
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!
Marilyn Hendricks Marrs says
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.