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December 12, 2018

Instant Pot Chicken Mushroom Wild Rice Soup

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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--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.

Instant Pot Chicken Mushroom Wild Rice Soup--A creamy soup that is full of lots of goodness–wild rice, chicken, mushrooms, carrots and celery.

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Instant Pot Chicken Mushroom Wild Rice Soup--A creamy soup that is full of lots of goodness–wild rice, chicken, mushrooms, carrots and celery.

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


★★★★★

4.8 from 12 reviews

  • Author: Karen Petersen
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
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Description

A creamy soup that is full of lots of goodness–wild rice, chicken, mushrooms, carrots and celery.


Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. Add in the chicken broth, carrots, celery, mushrooms, garlic powder, salt, pepper, poultry seasoning, thyme, wild rice, and chicken thighs.
  3. 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.
  4. 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.
  5. Use tongs to place chicken on a cutting board. Cut it into pieces or shred it and return it back into the pot.
  6. 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.

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55 Comments Filed Under: All Recipes, Can Be Gluten Free, Chicken, Instant Pot, Rice, Soups

Recommendations

Comments

  1. Donna says

    November 30, 2022 at 5:46 pm

    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.

    ★★★★★

    Reply
    • Karen says

      December 2, 2022 at 12:52 pm

      I agree!!

      Reply
  2. Joseph says

    October 3, 2022 at 3:19 pm

    first time with this soup… thinking of cooking first..bto get some golden brown on the mushrooms.. then add them.

    Reply
    • Karen says

      October 3, 2022 at 9:02 pm

      Great idea!

      Reply
  3. Brian D. Scott says

    September 15, 2022 at 9:27 pm

    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!

    ★★★★★

    Reply
    • Karen says

      September 16, 2022 at 11:22 am

      Ohhhh I haven’t tried that flavor yet…sounds great!

      Reply
  4. Stephanie says

    February 1, 2022 at 7:33 pm

    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.

    ★★★★★

    Reply
    • Karen says

      February 4, 2022 at 6:42 pm

      Good idea! Thanks Stephanie!

      Reply
  5. Ronni Lowry says

    December 2, 2021 at 3:30 pm

    I made it in the slow cooker and my rice disintegrated.

    Reply
    • Karen says

      December 2, 2021 at 4:31 pm

      Oh shoot! How long did you cook it for? Was it wild rice?

      Reply
  6. Mary Roten Mickleboro says

    January 8, 2021 at 7:40 am

    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.

    Reply
    • Karen says

      January 8, 2021 at 6:25 pm

      Wow! What brand/model of pressure cooker do you use? Where do you live?

      Reply
      • Mary R Mickleboro says

        January 8, 2021 at 7:02 pm

        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. +

        Reply
        • Karen says

          January 11, 2021 at 8:19 pm

          I wonder if it is a newer model that cooks quicker? I haven’t had many or any people complain.

          Reply
          • Mary Roten Mickleboro says

            January 12, 2021 at 8:32 am

            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.

          • Miranda says

            January 12, 2023 at 6:06 pm

            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!

  7. David White says

    January 4, 2021 at 9:23 am

    How long do I cook if I am adding cooked chicken afterwards?

    Reply
    • Karen says

      January 4, 2021 at 12:05 pm

      same cooking time since rice needs to cook

      Reply
      • David White says

        January 5, 2021 at 6:59 am

        Great, thank you. I can’t wait to make it.

        Reply
  8. Jenny says

    October 21, 2020 at 2:13 pm

    Hi Karen,
    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!!❤️

    ★★★★★

    Reply
    • Karen says

      October 21, 2020 at 3:07 pm

      Love that idea as a thickener!

      Reply
  9. Elisabeth says

    August 24, 2020 at 7:24 pm

    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?

    Reply
    • Elisabeth says

      August 24, 2020 at 10:29 pm

      Can I use a wild rice blend?

      Reply
    • Karen says

      August 25, 2020 at 12:17 pm

      I would do the 30 minutes for wild rice and 22 minutes for brown rice.

      Reply
  10. Stephanie Chen says

    May 12, 2020 at 1:19 pm

    I have frozen chicken thighs but it is not boneless and skinless.
    Can I still use this? Any timing changes?

    Reply
    • Karen says

      May 13, 2020 at 1:28 pm

      You could use it and then just pull off the meat and discard the bones afterwards. No time changes.

      Reply
  11. Cheryl says

    March 30, 2020 at 11:17 am

    I haven’t been able to find while rice. Can I use another kind?

    Reply
    • Karen says

      March 30, 2020 at 2:44 pm

      You can use brown rice 🙂

      Reply
      • Jan Tossman says

        April 3, 2020 at 11:58 pm

        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!!!

        Reply
        • Karen says

          April 4, 2020 at 9:34 pm

          Yes brown rice is 22 minutes with 10 minute natural pressure release.

          Reply
          • Jan Tossman says

            April 11, 2020 at 1:18 pm

            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!

            ★★★★★

          • Karen says

            April 13, 2020 at 12:43 pm

            You’re welcome Jan! Thanks for being here 🙂

  12. Kay says

    January 11, 2020 at 9:06 am

    What pressure level did you use…high or low?
    I am going to try this recipe with pheasant.

    Reply
    • Karen says

      January 11, 2020 at 7:46 pm

      I used high pressure. Let me know how the pheasant turns out!

      Reply
  13. Dave says

    November 10, 2019 at 4:33 pm

    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

    ★★★★★

    Reply
    • Karen says

      November 11, 2019 at 6:58 pm

      Good idea on the mushrooms!

      Reply
  14. Kitty says

    February 16, 2019 at 4:38 pm

    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.

    ★★★★★

    Reply
    • Karen says

      February 19, 2019 at 9:12 am

      I’m so glad Kitty!

      Reply
  15. DeeDee says

    December 31, 2018 at 10:50 pm

    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.

    ★★★★★

    Reply
  16. Shawn Grass says

    December 31, 2018 at 9:54 am

    Any nutritional information on this recipe?

    Reply
    • Karen says

      December 31, 2018 at 10:50 am

      not yet…I need to get on top of that. Until I do you can use this tool: https://www.myfitnesspal.com/recipe/calculator

      Reply
      • Shawn says

        January 3, 2019 at 9:44 am

        Great thanks. made this soup last night and it was awesome!! Love your website. Everything I have made so far has been great.

        ★★★★★

        Reply
  17. Ken says

    December 16, 2018 at 10:09 pm

    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.

    Reply
    • Karen says

      December 17, 2018 at 12:48 pm

      Yum the montreal seasoning sounds good!

      Reply
    • Joseph says

      October 3, 2022 at 3:13 pm

      how do you plan to give it out?? I plan on it the same way… giving it out..

      Reply
  18. Barbara Siek says

    December 16, 2018 at 10:42 am

    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.

    ★★★★★

    Reply
  19. Ann says

    December 16, 2018 at 7:57 am

    This looks great! Could I double it or is it too much for the IP ( I have the big one)?

    Reply
    • Karen says

      December 17, 2018 at 12:53 pm

      I bet the 8 quart would be okay. Just make sure not to go over the max fill line.

      Reply
  20. Amy says

    December 15, 2018 at 6:38 pm

    This was very tasty but the chicken completely disintegrated into shreds. No need ( and no way) to take it out and cut it up.

    ★★★

    Reply
    • Karen says

      December 17, 2018 at 3:50 pm

      Did you use chicken breasts or thighs?

      Reply
  21. Sharon says

    December 15, 2018 at 8:59 am

    This was very good and very filling.

    ★★★★★

    Reply
  22. Kris says

    December 13, 2018 at 12:13 am

    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.

    Reply
    • Karen says

      December 17, 2018 at 3:42 pm

      Yes you can totally do that!

      Reply
  23. Marilyn Hendricks Marrs says

    December 12, 2018 at 4:45 pm

    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?

    Reply
    • Karen says

      December 17, 2018 at 3:50 pm

      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.

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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