Instant Pot Chicken & Wild Rice Soup is packed with loads of warm, hearty goodness meant for cold days like vegetables, chicken broth, Italian herbs, and shredded chicken that all comes together in a creamy, buttery sauce.
2 tablespoons butter
3 medium carrots, chopped
2 celery stalks, chopped
1 medium white or yellow onion, diced
3 teaspoons minced garlic
8 ounces sliced mushrooms
1 cup wild rice or wild rice blend
4 1/2 cups chicken broth I used low sodium
2 teaspoons Italian herb seasoning blend or Herbs de Provence see note for DIY
2 teaspoons salt
1/2 teaspoon black pepper
2 large chicken breasts
stovetop cream sauce
6 tablespoons butter
1/2 cup flour
2 cups milk
prepare the soup
Set your pressure cooker to SAUTE. Add butter, carrots, celery, onions, garlic, and mushrooms and stir for 2-3 minutes until onions are translucent.
Stir in chicken broth, rice, Italian seasoning, salt, and pepper. Add chicken breasts.
Cover, set vent to the SEALED position. Set pressure cooker to MANUAL or PRESSURE COOK (depending on the brand) and set timer to 30 minutes.
When the cook time is finished, turn vent knob to the VENTING position. While cooker depressurizes, make the stovetop cream sauce.
prepare the cream sauce
Melt butter in a medium sauce pan over medium heat.
Stir in flour until a smooth paste forms.
Gradually whisk in milk until smooth and creamy.
put it all together
Remove chicken from the pot, shred gently with two forks, and return to the pot.
Stir cream sauce into the soup until soup is creamylicious. Taste, add salt and pepper to taste. Garnish with fresh herbs and cracked black pepper if desired and serve.