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Instant pot creamy mushroom wild rice soup

I finally joined the instant pot craze a few months ago. I can’t say enough good things about it. My husband and I haven’t had anything out of it we didn’t like yet.

I have spent a lot of time finding and then tweaking recipes and figured I’d start to share some of them with all of you.

Ingredients:

for the instant pot:

  • 5 med carrots chopped
  • 5 stalks celery chopped
  • 1/2 onion chopped
  • 1 clove garlic minced
  • 1 cup uncooked wild rice
  • 4 oz cremini mushrooms chopped
  • 4 oz white button mushrooms chopped
  • 4 cups chicken broth
  • 1 tsp salt
  • 1 tsp poultry seasoning
  • 1/2 tsp dried thyme
  • 2 raw chicken breasts

for stovetop:

  • 6 tbsp butter
  • 1/2 cup flour
  • 1 1/2 cups milk

Instructions:

Instant pot:

put all ingredients in the first list into the instant pot. cook for 45min manual, high pressure. quick release

stovetop:

when the soup is done, melt the butter in a saucepan. whisk in the flour. let cook for a bit, add salt and pepper. slowly add milk a little at a time until you have a smooth thickened sauce.

take out chicken breasts and shred

add the chicken back into the instant pot.

mix the creamy sauce into the soup mixture in the instant pot.

I found the original recipe here: https://pinchofyum.com/instant-pot-wild-rice-soup

I just tweaked it a little bit, my husband isn’t a huge fan of garlic, so I really reduced that…

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