A hearty and slightly creamy Chicken & Rice Soup made in the Instant Pot. This is an easy weeknight family dinner recipe because it can be made with frozen chicken breast and is ready in under 30 minutes. No thawing or planning required!
With the Instant Pot on sauté mode add the oil and soften the onions, garlic, celery, and carrots for 5 minutes.
1 tablespoon oil, 1 cup yellow or white onion, 1 cup carrots, 2 celery stalks, 3 plump garlic cloves
Add the mushrooms, seasonings and chicken base. Stir to combine.
1 cup mushrooms, ¾ teaspoon kosher salt, ½ teaspoon each: garlic powder and onion powder, ¼ teaspoon turmeric powder, ¼ teaspoon black pepper, 2 teaspoon chicken base, 1 teaspoon fresh rosemary or thyme
Turn off the sauté mode. Pour in the chicken broth, add the chicken breasts, and wild rice.
32 oz chicken stock or broth, 2 fresh or frozen boneless skinless chicken breasts, 1 cup wild rice blend
Set the Instant Pot to cook for 12 minutes (fresh chicken) OR 14 minutes (frozen chicken).Pro Tip: if using frozen chicken make sure your breasts are not frozen together, they will not cook through if they are in one clump.
While that cooks, whisk together the cream of mushroom soup and milk. Set aside.
10.5 oz can cream of mushroom soup, ½ cup milk
Once the soup is done cooking do a quick release.
Remove the chicken with a pair of tongs and chop or shred into bite size pieces. Then add back to the soup.
Stir the mushroom soup/milk mixture into the soup.
Serve warm with saltine crackers or warm crusty bread on the side.
Storing
Store leftovers in an air tight container in the fridge for up to 4 days.