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    Home » Recipe Index » Chicken Dishes

    Instant Pot Chicken and Mushroom Soup

    March 17, 2021 Updated January 20, 2023 By Rebecca Clyde MS, RDN, CD Chicken Dishes, Cooking for One, Easy Recipes, Instant Pot Recipes, One Pot/One Pan Meals, Soup Dishes, Spring Recipes, Winter Recipes

    Jump to Recipe Jump to Video Print Recipe
    wild rice and mushroom soup in a bowl with ingredients around it

    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!

    wild rice and mushroom chicken soup in a bowl

    Table of contents

    • How will this creamy chicken mushroom soup make your life easier?
    • What's in this chicken mushroom soup?
    • How do I make this mushroom soup recipe?
    • Expert tips
    • FAQ
    • What can I make with leftover ingredients?

    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.

    Try these other delicious Instant Pot recipes like Chicken and Vegetable Fried Rice and Chicken and Turmeric Rice. Or this Single Serving Chicken Noodle Soup.

    What's in this chicken mushroom soup?

    ingredients for wild rice mushroom soup on a table

    How do I make this mushroom soup recipe?

    vegetables and rosemary sprigs in an Instant Pot

    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.

    Instant Pot wild rice soup in Instant Pot

    Next, add water, chicken bouillon paste, wild rice, and frozen chicken. Stir together. Cook on MULTIGRAIN for 25 minutes.

    creamy wild rice and mushroom soup in an Instant Pot

    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).

    Expert tips

    • 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.

    FAQ

    Can you put raw chicken in soup to cook?

    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.

    What can I add to chicken soup to make it taste better?

    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.

    What goes well with mushroom 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.

    wild rice and mushroom soup in a bowl with ingredients around it

    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!

    close up of mushroom and wild rice soup in a bowl
    Print Pin
    5 from 4 votes

    Instant Pot Chicken and Mushroom Soup

    This creamy, comforting 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 50 minutes. Use frozen chicken to make it even easier!
    Course dinner, Main Course
    Cuisine American
    Prep Time 15 minutes minutes
    Cook Time 30 minutes minutes
    Servings 1 person
    Author Rebecca Clyde MS, RDN

    Equipment

    • Measuring Cups
    • Measuring Spoons
    • Rubber Spatula/Large Spoon
    • Instant Pot/Pressure Cooker

    Ingredients

    • 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

    Instructions

    • 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

    Video

    Mushroom Chicken Soup with Wild Rice

    Notes

    • 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.

    Want to get more single serving recipes delivered to your inbox? Click here to download my Single Serving Cookbook.

    Recipes are great, but you’ll need a simple 3 step process to create a meal plan that make cooking easy & helps you stop wasting food. Check out this expertly developed meal planning guide to get started. 

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    About Rebecca Clyde MS, RDN, CD

    Welcome! I’m Rebecca, a food loving dietitian. On Nourish Nutrition, you’ll find real, quick, and nourishing recipes for one that'll get you to want to cook for yourself, because you deserve it.

    Reader Interactions

    Comments

    1. Megan Lehr says

      March 17, 2021 at 9:48 am

      5 stars
      This chicken and mushroom soup was amazing! So flavorful. I don't eat bullion but substituted fresh chicken stock and it was amazing!

      Reply
      • Rebecca says

        March 17, 2021 at 10:11 am

        love the sub!

        Reply
    2. Tara says

      March 17, 2021 at 10:22 am

      5 stars
      Oh yum! It has been cold and windy here all week, so this soup would be perfect. Mushrooms are a favorite of mine. I love how easily it comes together in the instant pot!

      Reply
    3. Carrie Robinson says

      March 17, 2021 at 10:46 am

      5 stars
      Looks so hearty and comforting! 🙂 I want a bowl asap.

      Reply
    4. Nathan says

      March 17, 2021 at 10:47 am

      5 stars
      This looks so hearty and filling, I definitely need to try it! Big fan of anything with mushrooms for sure. Love that you also included some suggestions for leftover ingredients, I hate when things go to waste!

      Reply
      • Rebecca says

        March 17, 2021 at 3:29 pm

        great! and me too, def want to use up everything 🙂

        Reply
    5. Gretchen Klein says

      April 28, 2023 at 12:11 pm

      What is the calorie count for this recipe ?

      Reply
      • Rebecca Clyde MS, RDN, CD says

        April 28, 2023 at 3:54 pm

        Hi Gretchen, here's some info about calorie counts on my recipes: https://www.nourishnutritionblog.com/about-rebecca/#h-why-you-won-t-find-nutrition-information-on-the-recipes

        Reply

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