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!
Turn Instant Pot on to SAUTEE function. Add olive oil, onion, carrot, celery stalk, mushrooms, salt, and rosemary leaves. Cook until onions are translucent and mushrooms shrink, about 5-8 minutes.
Once vegetables are soft, add water, chicken bouillon paste, 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 milk and flour. Stir with spoon or fork. Add to soup to thicken it.