This creamy soup is the perfect winter recipe. It is quick to assemble and can be prepared early in the day.
Using ground chicken is a nice switch from the usual chicken breast and brings a nice texture to the soup; however, chicken breast can be used if that’s all that is on hand.
If you choose to prepare in the morning or early afternoon, then wait to add the cornstarch mixture until about 20 minutes before dinner. This is also when I put a loaf of garlic bread in the oven too. That way it all finishes at the same time!
Ingredients needed for Instant Pot Creamy Chicken, Mushroom, and Wild Rice Soup:
- Olive oil
- Ground chicken
- Salt
- Pepper
- Onion
- Carrots
- Celery
- Garlic
- Butter
- Thyme
- Onion powder
- Mushrooms
- Wild rice
- Chicken broth
- Milk or cream
- Parmesan cheese
- Spinach
- Fresh thyme sprigs
- Cornstarch
- Cold water
Supplies needed for Instant Pot Creamy Chicken, Mushroom, and Wild Rice Soup:
- Pressure Cooker
- Meat masher (optional)
How to make Instant Pot Creamy Chicken, Mushroom, and Wild Rice Soup:
Sautè ground chicken and onions.
Add in carrots, celery, garlic, and butter. Sautè for an additional 3-5 minutes.
Add in thyme, onion powder, mushrooms, wild rice, chicken broth, milk or cream, parmesan cheese, and spinach. Stir until combined.
Top with fresh thyme sprigs.
Set pressure cooker to 12 minutes with the valve moved to “sealing”. Vent to release when done.
Remove thyme sprigs once the pressure is vented.
In a small bowl, combine 1/4 cornstarch and cold water and stir until there are no lumps.
Add cornstarch mixture to hot soup to thicken it.
Serve and top with fresh parmesan and garlic bread.
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Instant Pot Creamy Chicken, Mushroom, & Wild Rice Soup in Under 30 Minutes.
Equipment
- Pressure Cooker
- Meat Masher (optional)
Ingredients
- 2 tbsp olive oil (extra virgin)
- 1 package ground chicken
- salt and pepper to taste
- 1 onion (chopped)
- 3 carrots (chopped)
- 2 celery stalks (chopped)
- 2 tsp garlic (minced)
- 3 tbsp butter
- 1 tsp thyme
- 1 tsp onion powder
- 1 tsp sage
- 1/2 tsp garlic powder
- 1 lb mushrooms
- 1.5 cups wild rice
- 6 cups chicken broth
- 1 cup milk or cream
- 1 cup parmesan cheese
- 2 cups spinach
- 3-4 fresh thyme sprigs (to float on top of soup while cooking)
- 1/4 cup cornstarch
- 1/2 cup cold water
Instructions
- Set your pressure cooker to "Sautè".
- Add in extra virgin olive oil and cook meat. Salt and pepper to taste. Add onions after chopping meat into tiny pieces.
- Add in carrots, celery, garlic, and butter. Cook for 3-5 minutes.
- Add thyme, onion powder, sage, garlic powder, mushrooms, wild rice, broth, cream, parmesan, and spinach. Stir to combine.
- Add more salt and pepper to taste.
- Add fresh thyme sprigs on top of soup.
- Set pressure cooker to 12 minutes with the valve moved to "sealing". Vent to release when done.
- Remove thyme sprigs when the soup is done.
- Combine 1/4 cup cornstarch and cold water into a small bowl and stir until there are no lumps.
- Add to hot soup mixture to thicken it.
- Serve and top with fresh parmesan.
Notes
