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Instant Pot Chicken Mushroom Wild Rice Soup


  • Author: Karen Petersen
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Instant Pot

Description

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

  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.