Instant Pot Chicken and Mushroom Soup (for one)
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!
Servings 1 person
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 cup 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 cup water, 1 teaspoon chicken bouillon paste, ⅓ cup 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 cup 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
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.