Instant Pot Chicken Wild Rice Soup is hearty, tasty, and the perfect Fall or Winter recipe. It is quick and easy to cook up chicken, onions, celery, carrots, mushrooms, herbs, and wild rice in your pressure cooker.
Set a 6-quart Instant Pot to the sauté function and add oil, onions, and celery. Sauté for 3-4 minutes. Add crushed garlic and continue sautéing for an additional minute.
Close the lid, ensure the pressure release valve is sealed, and set the Instant Pot to high pressure for 10 minutes. Let the contents sit for 10 minutes (10 minute NPR) before releasing the pressure valve. Shred the chicken breasts when the soup is done cooking.
While soup is cooking, whisk together the warmed milk and starch until smooth. Add starch slurry to soup and stir until well incorporated.
Prep-Ahead: Soup is one of the best recipes to meal-prep Simply make this wild rice mushroom soup the day before and refrigerate it until you're ready to enjoy.
Storage: Keep leftovers in the refrigerator in a glass or plastic container for up to 3-5 days.
Freezing: Be sure to let the soup cool completely and refrigerate it for at least 8 hours. Then store the soup in freezer-safe plastic containers for up to 3-4 months.
Reheating: Soup is the absolute BEST when reheated in a pot on the stove. However, if you’re in a hurry simply pop it in the microwave for a few minutes and it will be ready to enjoy!