Mushrooms sizzling in olive oil, leeks whispering garlic, wild rice doing its chewy-nutty thing, and rotisserie chicken for that quick win. It's creamy, hearty, and it pairs beautifully with a crisp green salad or chunk of crusty bread (because you know I love a good side).
The best part? It's mostly hands-off. I toss in rotisserie chicken to keep things simple, and the Instant Pot does the rest. The leeks add a sweet, mellow flavor, the mushrooms bring all that savory goodness, and the heavy cream ties it all together in the most satisfying way. Around here, this soup disappears fast, especially when I serve it with crusty bread or a green salad.
If you love cozy dinners like this, you might also enjoy my Easy Instant Pot Tomato Lentil Soup.
Jump to:
The Ingredients
Olive oil - for sautéing the mushrooms and leeks (brings flavour)
White button mushrooms, sliced - gives an earthy mushroom boost
Leek, chopped - lighter and more delicate than onion, adds great flavour
Garlic cloves, minced - because garlic always wins
Rotisserie chicken, shredded/chopped - shortcut protein, less fuss
Carrots, chopped - sweetness and texture
Celery stalks, chopped - classic soup base crunch
Uncooked wild rice - chewy, nutty, whole-grain goodness
Vegetable broth - or you could use chicken broth if you prefer richer
Dried thyme - herb note to tie it together
Bay leaf - for depth of flavour
Salt - seasoning baseline
Black pepper - gentle heat and contrast
Heavy cream - to swirl in for creaminess and comfort
Fresh thyme for garnish (optional) - because pretty matters, especially in photos
See Recipe Card Below for Quantities
How to Make the Instant Pot Wild Mushroom Chicken Soup
Step 1: Sauté the olive oil in your Instant Pot on sauté mode. Once hot, add the mushrooms and cook about 5-6 minutes until they begin to soften and pick up colour. Then toss in the chopped leek and minced garlic and continue cooking about 3 more minutes. Cancel the sauté mode.
Step 2: Add the chopped carrots, celery, wild rice, vegetable broth, dried thyme, bay leaf, salt and pepper. Give everything a good stir so the rice is submerged.
Step 3: Place the lid on the Instant Pot, seal the valve, choose manual/high pressure and set to 15 minutes. It will take about 20 minutes for the pot to come to pressure and begin cooking.
Step 4: Once cooking is done, let the pressure release naturally (don't rush it).
Step 5: Carefully open the lid, add the shredded chicken and heavy cream, and stir to combine everything into a luscious, creamy soup.
Step 6: Serve the soup in bowls and garnish with fresh thyme if desired. Sit back and watch everyone dive in.
Tips
- I like using rotisserie chicken because it saves so much time and still gives you that tender shredded protein. My 20-year-old polished off his bowl in under five minute, no joke.
- Rinse the wild rice before adding it in if you want a slightly cleaner texture (and fewer floaty bits).
- If you want a lighter version, you could reduce the heavy cream to ½ cup or swap in half & half.
- Play with mushrooms: if you like cremini or shiitake instead of button, go ahead. It does change the flavour slightly but in a good way.
Variations
- Vegetarian version: Skip the rotisserie chicken, double the mushrooms (use 16 oz) and use vegetable broth instead of chicken/vegetable combo.
- Slow-cooker version: After sautéing mushrooms/leeks on the stove, transfer into a slow cooker with the rest of ingredients (except cream), cook on low for 4-5 hours, then stir in cream at end.
Serving Ideas
- Serve with a crisp, peppery arugula salad dressed with lemon vinaigrette (the zippy greens cut through the creaminess nicely).
- A warm crusty baguette or garlic-buttered toasted slices are perfect for dunking.
Storage Tips
- Fridge: Let the soup cool to room temperature, then transfer into an airtight container. Will keep 3-4 days.
- Freezer: Freeze in labelled freezer-safe containers (leave a little space at top for expansion). Use within 2-3 months.
- Reheating: On stove over medium heat, stir occasionally until warmed through. If it's too thick after refrigerating/freezing, add a splash of broth or milk.
- If you've added cream, be gentle when reheating (avoid high heat so the dairy doesn't separate).
FAQ
Yes, you can, but the texture will be softer and less distinct. I recommend using pure wild rice if possible for that nutty chew. If you use a blend, reduce the cook time by a minute or two so it doesn't become mushy.
Absolutely. You could sauté mushrooms/leek in a large pot, then add the vegetables, rice, broth, etc, simmer until wild rice is tender (about 45-60 minutes), then stir in cream. Cook time will be longer and you'll need to monitor more.
Yes. Swap out heavy cream for coconut cream or a good quality plant-based cream. The texture will be slightly different (less "velvety" maybe) but still tasty. Also ensure your broth and other ingredients are dairy-free.
Instant Pot Wild Rice Chicken Soup
Equipment
Ingredients
Method
- Turn your Instant Pot to Sauté mode. Add the olive oil and once it's hot, add the sliced mushrooms. Cook for about 5-6 minutes until the mushrooms start to soften. Then add chopped leek and minced garlic, and cook another ~3 minutes. Cancel the Sauté mode.
- Add the chopped carrots, celery, uncooked wild rice, vegetable broth, dried thyme, bay leaf, salt and pepper. Stir gently to combine and ensure the rice is mostly submerged in the liquid.
- Close the lid of the Instant Pot and set the steam release valve to Sealing. Select Manual/High Pressure and set the timer to 15 minutes. Wait as the pot builds pressure (about ~20 minutes) then cooks.
- After cooking, allow the pressure to release naturally for several minutes (do not quick release unless you're in a rush). Carefully open the lid when safe.
- Stir in the shredded chicken andheavy cream until it's fully incorporated, giving the soup a creamy finish.
- Ladle into bowls and garnish with fresh thyme if using. Serve warm and enjoy.
Notes
- For a lighter version, reduce heavy cream to ½ cup or replace with half & half.
- If using a wild rice blend, shorten cook time by a minute or so to avoid mushy rice.
- Rotisserie chicken is a time-saver-feel free to use leftover shredded chicken or roasted chicken.
- To freeze, cool the soup completely, transfer to freezer-safe container, freeze up to 3 months. Thaw in fridge overnight and add a splash of broth when reheating if needed.
Leave a Reply