This creamy, Instant Pot chicken and mushroom soup with wild rice is the perfect winter recipe to warm up with. It just takes about 15 minutes hands-on time and is ready to eat in about 45. Use frozen chicken to make it even easier!
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How will this creamy chicken mushroom soup make your life easier?
Instead of having to plan hours ahead and simmering a cozy soup over the stove for a couple hours, take 15 minutes to prepare this Instant Pot chicken and mushroom soup.
Start it soon after you're done working so you can work on other tasks and be ready to eat when it's done in about an hours worth of time.
What's in this chicken mushroom soup?
How do I make this mushroom soup recipe?
The first step of chicken and mushroom soup is to sautee your vegetables and CHOPPED rosemary in oil. This should take about 5-8 minutes.
Next, add water, chicken bouillon paste, wild rice, and frozen chicken. Stir together. Cook on MULTIGRAIN for 25 minutes.
Quick release steam when cooking time is done. Next, milk and flour to a small bowl. Mix together. Add to soup. Add salt and pepper to taste. Garnish with fresh parsley (optional).
- Note that it takes about 10-15 minutes for your Instant Pot to get up to pressure before it cooks for 25 minutes, so add 10-15 minutes to cook time for your reference.
- Double or triple this mushroom chicken soup recipe for leftovers.
- Substitute the fresh rosemary for 2 teaspoons dried rosemary
- Add extra milk if you want to thin out the soup.
Yes, I actually use frozen, raw chicken in this chicken and vegetable soup recipe. Cooking the chicken in soup is a great way to keep the chicken tender and prevent it from drying out. It's called poaching it in the soup liquid.
Just check the temperature in the thickest part of your chicken. It should be 165 degrees before eating.
If you're cooking chicken with wild rice in an Instant Pot, I recommend starting with frozen chicken because it takes longer to cook, like the wild rice in this recipe.
The 3 ingredients to make your mushroom and chicken soup or simple chicken soup taste better are: mushrooms or a dash of soy sauce to add umami flavor, fresh (or dried) herbs, and enough chicken broth to flavor the soup.
This mushroom chicken soup has wild rice and chicken in it to make it a full meal, but I recommend serving your favorite crusty bread and/or a protein with any other mushroom soup to make a satisfying and delicious meal.
What can I make with leftover ingredients?
- Wild Rice: Harvest Bowl with Butternut Squash
- Chicken: Chicken Noodle Soup for One, any of these chicken recipes, or add to this Pantry Rice and Bean Soup.
- Mushrooms: Mushroom Sauce for Ravioli, Instant Pot Lentil Stroganoff, Freezer Friendly Breakfast Tacos, or these Garlic Roasted Mushrooms
- Onion: Chicken Bacon Brussels Sprouts Sheet Pan Dinner, Delicata Squash Soup
- Celery: Chicken Salad Pita, No-Egg Potato Salad
- Rosemary: Rustic Potato Au Gratin, Apple Cider Mocktail
Did you make this chicken and mushroom soup with wild rice? Leave me a comment & rating to share how it turned out!
Instant Pot Chicken and Mushroom Soup
- Measuring Cups
- Measuring Spoons
- Rubber Spatula/Large Spoon
- Instant Pot/Pressure Cooker
- ¼ whole yellow onion
- ½ whole large carrot
- ½ whole celery stalk
- 1 cup mushrooms washed and dried
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- 2 sprigs fresh rosemary or 2 teaspoons dry
- 1 cup water
- 1 teaspoon chicken bouillon paste
- 1 frozen chicken tender about 2-3 oz
- ⅓ cup wild rice uncooked
- 1 tablespoon all purpose flour
- ¼ cup milk recommend: 2% or whole
- (optional) parsley, for garnish
- Turn Instant Pot on to SAUTEE function. Chop ¼ onion, ½ carrot, ½ celery stalk, 1 c mushrooms, and rosemary leaves from 2 sprigs of rosemary. Pour 1 tablespoon olive oil into Instant Pop bowl, followed by chopped vegetables, ¼ teaspoon salt. Cook until onions are translucent and mushrooms shrink, about 5-8 minutes.
- Once vegetables are soft, add 1 c water, 1 teaspoon chicken bouillon paste, ⅓ c wild rice, and frozen chicken tender to vegetables. Stir and cover with lid. Set vent to SEALING and set to cook on MULTIGRAIN for 25 minutes.
- When done cooking, set vent to VENTING for quick release and remove lid once steam is released. Stir soup. In a small bowl, add ¼ c milk and 1 tablespoon flour. Stir with spoon or fork. Add to soup to thicken it.
- Dish soup into bowl and top with parsley as a garnish if desired. Add salt and pepper to taste. Enjoy
- Remember that it takes about 10 minutes to get up to pressure, so add this to cooking time for your reference.
- This recipe is a great one to double or triple for leftovers.
- Substitute 2 sprigs fresh rosemary for 2 teaspoons dried rosemary
- Add extra milk if you want your soup thinner.
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