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! I first enjoyed this soup when I was in Minnesota - most recipes for this soup are easy, creamy, and often even healthy. #InstantPot #Chicken #SpeedyMeal #OnePotDinner
Place the first 10 ingredients (carrots - poultry seasoning) into the Instant Pot, stirring to combine. Using the saute setting on the Instant Pot, bring the contents to a low boil.
Lock the Instant Pot lid securely into place. Set the timer for 45 minutes on the 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 if any pressure remains in the Instant Pot.
Meanwhile, make the roux. In a deep skillet over medium heat, melt the butter; add the mushrooms and thyme, sauteing for a few minutes. Add the wine and the flour, cooking for 1-2 minutes, stirring constantly. Remove the skillet from the heat, then whisk in the milk, a little bit at a time, creating a nice thickened roux (sauce).
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 roux to the pot, stirring to combine, adjusting the seasonings as needed.
Serve the soup at once, with a good, crusty bread on the side.
**Please note: the cooking time stated for this recipe does not include the time required to bring the Instant Pot up to pressure since this can vary. This recipe was made using a 6-quart Instant Pot.
Instant Pot Chicken and Mushroom Wild Rice Soup https://chefalli.com/2018/10/11/instant-pot-chicken-and-mushroom-wild-rice-soup/ October 11, 2018