Pressure Cooker Wild Rice, Mushroom, and Chicken Soup
- 1 tablespoon butter
- 2 celery stalks, finely chopped
- 2 medium carrots, finely chopped
- 1 medium yellow onion, minced
- 12 ounces mushrooms, thinly sliced
- 4 garlic cloves, minced
- salt and ground black pepper to taste
- 1 ½ pounds boneless, skinless chicken thighs
- 1 cup wild rice
- 6 cups chicken stock
- 2 rosemary sprigs
- 2 bay leaves
- ½ cup parsley, finely chopped
- 1 lemon, juiced
For best results, we recommend using:
- Melt butter in pressure cooker set to Sauté on Normal.
- Sauté celery, carrot, and onion in the hot butter until tender, 3 to 5 minutes. Add mushrooms and garlic; sauté for an additional 1 minute. Season mixture with salt and pepper.
- Press Cancel to turn off Sauté mode.
- Add chicken thighs, wild rice, chicken stock, rosemary sprigs, and bay leaves to vegetable mixture.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 15 minutes on High pressure.
- Allow pressure to release naturally.
- Remove rosemary sprigs and bay leaves from pressure cooker and discard.
- Transfer chicken thighs to a bowl or plate and use two forks to shred the meat. Return the shredded meat to the pot; stir in parsley and lemon juice.
Whip up a batch of this hearty soup on the weekend, ladle into individual containers, and store in the refrigerator or freezer for lunch throughout the week.
You can also make this with turkey. Or skip the meat and add extra veggies, using vegetable broth instead of the chicken stock for a vegetarian version.
What others are saying
Manda D says:
This soup is delicious! I used leftovers from a whole chicken I made in the pot the night before and used bone broth I made from the chicken bones for the soup. sautéing the mushroom and garlic really made the flavors pop! My husband who doesn’t like mushrooms gobbled it up! Perfect hearty soup for a cold winter night!
Heath Holley says:
Pretty tasty and extremely easy to make. The chicken was so tender after cooking, I wasn't able to pull it out and shred because it fell apart as I tried to pull it from the pot. The flavors are wonderful and the lemon at the end is a perfect complement.
Chrysti Petersen says:
This is my first meal to cook in my new pot! I am eating a bowl right now...DELICIOUS! Easy recipe with common ingredients. I will definitely be making this one again!
Dawn Love says:
Love this recipe!! Used leftover turkey instead and it turned out great. Definitely will make again.
Suzanne Williams says:
Yum! This is an easy recipe that will work with boneless skinless chicken breasts if you can’t get thighs at your local grocer. I used a 50-50 mix of wild rice and Lundberg wild rice mix and it worked fine. Also released the pressure after waiting 23 minutes for natural release and everything was good to go.
Julie Zerkel says:
Cooked as directed, but more soupy than I expected. The picture makes it look much thicker. Maybe more rice and less liquid? I did make it with chicken breast, and tasted delicious.
Max Heron says:
I made this recipe with the intention of packing it for lunch, but it's so good I ate two servings in one sitting, and another bowl later that same night! So much for having lunch, haha. It's like a chicken noodle soup, but for grown ups. So much flavor and hearty. Guess I'll be making another batch!
Jamie Bell says:
Such a yummy recipe! Fall and winter I'm all about trying different soups. This one definitely tops the list. I'm not a huge mushroom fan, but I left it in the recipe and I'm so glad I did. Chicken thighs were the perfect addition, the meat was so tender! Definitely 5-star worthy.