Go Back

Instant Pot Creamy Chicken, Rice and Mushroom Soup

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

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

Instructions
 

  • Place all the soup ingredients in the pressure cooker, except for the chicken. Stir to combine, then place the chicken breasts on top.
  • 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).
  • 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.
  • Slowly add the milk to the flour mixture, whisking constantly. Cook for a minute or two and remove from heat.
  • 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.
Keyword Chicken, Mushroom, Rice, soup