Instant Pot Chicken and Mushroom Wild Rice Soup

This Instant Pot Chicken and Mushroom Wild Rice Soup is such a flavorful soup – I was hooked the second I took a bite. I could eat soup every. single. day. Even in the summer!  It’s just so handy to keep it available in the fridge for when you’re on the verge of being a HANGRY whack, then all you gotta do is heat it up and away you go… feeling much happier and everyone in your family gets to LIVE. 🙂  #InstantPot #Chicken #SpeedyMeal #OnePotDinner

Instant Pot Chicken and Mushroom Wild Rice Soup

Tis’ the season for soups, stews, and chowders, and this Chicken and Wild Rice Soup is gonna need to be on your weekly menu. The wild rice and chicken cook perfectly in your Instant Pot while you stoke the fire, mix up some hot apple cider, and saute the mushroom sauce. When it’s time to eat, serve up heaping bowls of hot wild rice soup with your favorite crusty bread (for sopping)!

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Instant Pot Chicken and Wild Rice Soup

Cook Once, Keep Wild Rice Soup On Hand All Week!

My no-knead French Peasant Bread would pair gloriously with this chicken and wild rice soup. Once you’ve had your fill, simply store it in an airtight container in your refrigerator. Reheat all week long for lunch, a quick weeknight dinner, or even a hearty, hot snack. IF you have any left, that is.

NO SUBSTITUTIONS for Wild Rice!

Be sure to use ONLY Wild Rice in this Instant Pot Soup recipe. Using white rice or any wild rice blends will end up with a gooey, gummy mess. Wild Rice is firm and holds up nicely to the instant pot pressure, coming out with the perfect texture and bite in every spoonful.

You'll FALL in love with this Instant Pot Chicken and Wild Rice SoupInstant Pot Chicken and Wild Rice Soup

Printable Recipe for Chicken and Mushroom Wild Rice Soup:

Instant Pot Chicken and Mushroom Wild Rice Soup

Warm up with a big bowl of Chicken and Wild Rice Soup. The brunt of the work is done in your instant pot. You'll simply saute the mushroom sauce and stir it in when you're ready to warm up the whole family!

Course Main Course
Cuisine American
Keyword Instant Pot Easy Enchilada Casserole, soups, wild rice
Author Chef Alli

Ingredients

  • 4 carrots chopped
  • 5 ribs celery chopped
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 cup uncooked wild rice (be sure to use only WILD RICE in this recipe....no
  • substitutes please!! Wild rice BLENDS will not work, either....FYI.)
  • 3 large boneless skinless, chicken breasts
  • 4 cups chicken broth
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 tsp. poultry seasoning
  • Sauce Roux
  • 6 Tbs. unsalted butter
  • 1/2 lb. sliced button mushrooms
  • 1/2 tsp. dried thyme
  • 1/4 cup white wine
  • 1/2 cup  all-purpose flour
  • 2 cups Hildebrand Farms Dairy 2% milk

Instructions

  1. Place the first 10 ingredients (carrots - poultry seasoning) into the Instant Pot, stirring to combine somewhat.
  2. Lock the Instant Pot lid into place and choose 45 minutes on High Pressure setting, bringing the Instant Pot to full pressure. When the timer sounds, perform a 10 minute natural release, followed by a quick release to remove any pressure that remains.
  3. Meanwhile, melt the butter over medium heat in a large saucepan; add the mushrooms and thyme, then sauté for a few minutes;  add the wine. Stir in the flour , simmering for 1-2 minutes to really cook the flour. Whisk in the milk, a little bit at a time, creating a nice thickened sauce.
  4. Carefully open the Instant Pot and give the contents a stir. Use a couple of forks to shred the chicken breasts apart. Add the prepared sauce to the pot, stirring to combine, then adjust seasonings as needed.
  5. Serve soup at once, with a good, crusty bread for sopping!

Recipe Shared on Southern Plate/Meal Plan Monday. 

Please feel free to leave us a comment – we love hearing from our readers and followers! If you don’t hear back from us here, just know we may have somehow missed your comment or question.  Do reach out to us by email: ChefAlli@ChefAlli.com and we will get right back to you.

Let’s Get You Cookin’,
Chef Alli

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

Alli – can I use frozen chicken breast tenderloins for this recipe? I would love to throw them in frozen if possible?

Yep! Do it! Tenderloins will work fine being thrown in frozen. To tell the truth, at 45 minutes under high pressure, I think you could throw in frozen chicken breasts and they would work fine, as well. I love this recipe!!
Chef Alli

Made this for dinner tonight! Everyone loved it!!!!! Will definitely make again!

Hi Regina – you are so sweet. Thanks for letting me know it was a hit. These kind of comments keep me going. Hope to see you soon.
Your fan,
Chef Alli

Hi Chef Alli,

I just wanted to stop by and thank you for sharing your wonderful recipe with all of us at Weekend Potluck – your soup will be featured at our next party! We hope to see again this Friday, sharing more of your delicious creations!

Best wishes,
Mary

Hi Mary –
How EXCITING! You’ve just made my day…….likely even my entire week! I’m so thrilled to be featured, and yes, I’ll continue to share more of my creations on Fridays.
Let’s Get Everybody Cookin’,
Chef Alli

Can this recipe be made without the rice & served over egg noodles? Family member has to watch potassium levels.
Sounds delicious!

Hi Gina – great question! If you’re not using the Wild rice, I don’t think you’d need to cook it as long, but I’ve never tried it. I think it would actually work perfectly fine and would be DELICIOUS served over egg noodles. If you try this, would you let me know how it works? Chef Alli

What if you don’t have an instant pot how else could you cook this. Would it work in a slow cooker?

Hi Bobbie – I replied to your question via email. Did that come through to you ok? Chef Alli

I, too, want to know how to cook this soup if you do not have an instant cooker.

Hi Dolores –
Here you go:

Stove Top Chicken and Mushroom Wild Rice Soup
1/2 lb. sliced button mushrooms
4 carrots chopped
5 ribs celery chopped
1 small onion chopped
3 cloves garlic minced
1 cup uncooked wild rice (be sure to use only WILD RICE in this recipe….no
substitutes please!! Wild rice BLENDS will not work, either….FYI.)
3 large boneless skinless, chicken breasts
4 cups chicken broth
1 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. poultry seasoning
Sauce Roux
6 Tbs. unsalted butter
1/2 tsp. dried thyme
1/4 cup white wine
1/2 cup all-purpose flour
2 cups Hildebrand Farms Dairy 2% milk

Place the first 11 ingredients (mushrooms – poultry seasoning) into a large Dutch oven or soup pot, stirring to combine somewhat, bringing the contents to a boil. Reduce heat and simmer ingredients for 75-80 minutes, covered, or until wild rice is tender and chicken shreds easily with two forks.

Meanwhile, melt the butter over medium heat in a large saucepan; add the thyme and sauté for a few minutes; add the wine. Stir in the flour, simmering for 1-2 minutes to really cook the flour. Whisk in the milk, a little bit at a time, creating a nice thickened sauce. Carefully add the prepared sauce to the pot of chicken and rice ingredients, stirring to combine, then adjust seasonings as needed.
Serve soup at once, with a good, crusty bread for sopping!

Let’s Get You Cookin’,
Chef Alli

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