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Instant Pot Creamy Chicken, Rice and Mushroom Soup

A luxuriously creamy and garlicky soup that whips up easily in the pressure cooker!
Print Recipe
Servings: 6
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

Soup
  • 3 celery stalks chopped
  • 3 large carrots chopped
  • 1 white onion diced
  • 8 oz fresh mushrooms sliced; see notes
  • 6-8 cloves garlic minced
  • 6 c chicken broth
  • 1½ c brown rice
  • 1 tsp sage
  • ½ tsp oregano
  • ½ tsp fresh ground black pepper
  • 1 tsp salt
  • 1 tsp thyme fresh thyme is also excellent!
  • 2 bay leaves
  • 1½ lbs boneless, skinless chicken breasts frozen
Roux
  • 8 Tbsp butter
  • ½ c flour
  • 1 c milk
  • fresh parsley for serving; optional

Method
 

  1. Place all the soup ingredients in the pressure cooker, except for the chicken. Stir to combine, then place the chicken breasts on top.
  2. Close the lid. Select pressure cook/manual and high pressure [I have a a different brand of pressure cooker and select the "chicken" setting]; set time for 20 minutes. After the time is up, allow the pressure cooker to do a natural release for at least 10 minutes (see notes).
  3. Meanwhile, make the roux. Melt the butter in a small saucepan, and whisk in the flour. Cook for about 5-7 minutes, whisking constantly. The butter and flour mixture will bubble and thicken.
  4. Slowly add the milk to the flour mixture, whisking constantly. Cook for a minute or two and remove from heat.
  5. Once the soup is done, remove the bay leaves. Remove the chicken, shred, and return to the pot. Add the roux and stir. Serve with fresh parsley, if desired.

Notes

I typically use white mushrooms, but baby bellas would work as well.
Doing at least 10 minutes of natural release results in much more tender chicken.