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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!  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

Course Main Course
Cuisine American
Keyword instant pot, soup, wild rice
Prep Time 15 minutes
Cook Time 45 minutes
Approx. time to bring Instant Pot up to pressure 15 minutes
Servings 8 servings
Author Chef Alli

Ingredients

To Pressurize the Soup

  • 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 substitute, please! Wild rice BLENDS will not work, either.
  • 3 large large boneless, skinless, chicken breasts
  • 4 cups chicken broth
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 tsp. poultry seasoning

To Make the 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 2% or whole milk

Instructions

  1. Place the first 10 ingredients (carrots - poultry seasoning) into the Instant Pot, stirring to combine.

  2. 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.

  3. 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).

  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, adjusting the seasonings as needed.

  5. Serve the soup at once, with a good, crusty bread on the side.

Recipe Notes

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