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White bowl that is loaded with Creamy Chicken and Wild Rice Soup.

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.   
Servings: 8 servings
Chef Alli
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Approx. Time Needed for Instant Pot to Pressurize: 15 minutes
Total Time 1 hour 15 minutes

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Ingredients
 

For the Soup

  • 4 medium carrots, chopped
  • 3 medium ribs celery, chopped
  • 1 small white or yellow onion, chopped
  • 2-3 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, fyi.)
  • 3 large boneless, skinless, chicken breasts (raw)
  • 4 cups chicken broth
  • kosher salt, to taste
  • 1/2 tsp. black pepper
  • 1 tsp. poultry seasoning

For the Roux

  • 6 tablespoons unsalted butter
  • 1/2 pound sliced button mushrooms
  • 1/2 teaspoon dried thyme
  • 1/4 cup white wine
  • 1/2 cup  all-purpose flour
  • 2 cups 2% or whole milk

Instructions
 

  • 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 high simmer.
    4 medium carrots, chopped, 3 medium ribs celery, chopped, 1 small white or yellow onion, chopped, 2-3 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, fyi.), 3 large boneless, skinless, chicken breasts (raw), 4 cups chicken broth, kosher salt, to taste, 1/2 tsp. black pepper, 1 tsp. poultry seasoning
  • 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 at that point.
  • 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.
    6 tablespoons unsalted butter, 1/2 pound sliced button mushrooms, 1/2 teaspoon dried thyme, 1/4 cup white wine, 1/2 cup  all-purpose flour
  • Remove the skillet from the heat, then whisk in the milk, a little bit at a time, creating a nice thickened roux (sauce).
    2 cups 2% or whole milk
  • 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.

Notes

**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. 

Nutrition

Calories: 331kcalCarbohydrates: 37gProtein: 18gFat: 13gSaturated Fat: 7gCholesterol: 56mgSodium: 791mgPotassium: 715mgFiber: 4gSugar: 7gVitamin A: 5609IUVitamin C: 13mgCalcium: 126mgIron: 2mg
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