Pressure Cooker Wild Rice, Mushroom, and Chicken Soup

Image of Caroline Chambers
Rated 4.5 based on 25 customer reviews
Pressure Cooker Wild Rice, Mushroom, and Chicken Soup
Pressure Cooker Wild Rice, Mushroom, and Chicken Soup


For best results, we recommend using:


Mealthy Tip

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.

Nutrition Facts

Per Serving: 355 calories; 14g fat; 22.5g carbohydrates; 37g protein; 151mg cholesterol; 682mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 355 Calories from Fat127
% Daily Value*
Total Fat 14g 22%
Saturated Fat5g 24%
Trans Fat0.1g
Polyunsaturated Fat2.9g
Monounsaturated Fat5.9g
Cholesterol 151mg 50%
Sodium 682mg 28%
Total Carbohydrate 22.5g 8%
Dietary Fiber3g 12%
Protein 37g
Vitamin A64% Vitamin C26%
Calcium4% Iron19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(25 Reviews)

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What others are saying

Image of Gerri Anderson

Gerri Anderson says:

Very delicious, but a few problems: 1) the rosemary sprigs don't work, the leaves completely came off of the stems and I don't like eating whole leaves, so mince the leaves first, worth the extra step! 2) the cook time is too long; the rice was extremely overcooked, couldn't even tell there was rice in there. Overall, the flavor was incredible and it was easy.

Image of Julie  Zerkel

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.

Image of Shawna Stewart

Shawna Stewart says:

LIKED -idea of it -thick texture (i added +1/4 C rice) -used brown short grain rice DISLIKED -brother flavor. Tasted like cleaning solvent smells :( -rosemary needles all come off. Have to pick them out. OVERALL Wont make again. Won’t eat the rest of it.

Image of Marlene Colerico

Marlene Colerico says:

Super easy and delicious. This is now one of my go to soups for winter.

Image of Jamie Bell

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.

Image of Max Heron

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!

Image of Chrysti Petersen

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!

Image of Suzanne Williams

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.

Image of Dawn Love

Dawn Love says:

Love this recipe!! Used leftover turkey instead and it turned out great. Definitely will make again.

Image of Janice Stephens

Janice Stephens says:

A new favorite dinner in our house. Plus any meal that has enough leftovers for a second dinner is always welcomed!

Image of Cassandra Martin

Cassandra Martin says:

This is a really great recipe. Next time I will add less lemon though. Other than that is was perfect!

Image of Heath Holley

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.

Image of Sara O'Keefe

Sara O'Keefe says:

This is the best recipe I’ve made in my Mealthy. It’s hardy, but not heavy. The lemon, rosemary, and parsley add a brightness and wonderful acidity. I used a mix of baby bella and creminis and Lundberg wild rice mix and let it pressure cook for 20 minutes. I added a good amount of salt and pepper to each layer, both otherwise followed the recipe. Can’t wait to make this again!

Image of Manda D

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!

Image of Cathy Nelson

Cathy Nelson says:

This soup was yummy! Making it again today. I made it for guests a couple of weeks ago and the only issue I had was I wish I had doubled the recipe! I made exactly as written. I have some leftover chicken so I’m going to try it with that and see how it turns out.

Image of Sarah M

Sarah M says:

I really enjoyed this recipe! I used a wild rice and brown rice mix. Overnight, it absorbed a lot of broth so I just had a carton on standby and heated it up with a few splashes. Even better the next day!

Image of Amy Otterness

Amy Otterness says:

My first recipe and it’s amazing!! I can’t believe how everything cooked so quickly and delicious!

Image of Jana Jakopin Watson

Jana Jakopin Watson says:

I just used my Instant Pot for my first time and made this delicious soup.My husband was very happy with the soup and for sure will make it again and again.

Image of Vicki Racelis

Vicki Racelis says:

We loved this recipe! I used brown rice instead of wild rice and it was delicious. Definitely making this recipe again

Image of Jacquie Baker

Jacquie Baker says:

After reading on a previous post that the time was too long for the rice, I timed for 10 min. I also used pre-cooked shredded chicken breast and 1 tbsp dried rosemary that didn’t get taken out at the end. Very easy to make and full of flavour; even though I’m not a mushroom fan, I would make it again (and not just because my husband is). I’m only taking away a star because it’s definitely not as pretty as the photo; the broth looks more like gravy than cream.

Image of Shelly Knox

Shelly Knox says:

This was delicious! I set mine for 15 minutes with a natural release and the natural release took almost 30 minutes in the new 2.0 Mealthy. The only thing I did different was I used Ludenburg mixed wild rice and I did not add in the lemon juice, trying it in a small bowl I didn’t care for the lemon taste so I didn’t add that into the pot. It came out perfect, not thick or mushy, an absolutely perfect soup!

Image of Yvette Wiesenmayer

Yvette Wiesenmayer says:

Such a warm, comforting dish. As delicious as it is easy to make!

Image of Nicole Jastrzembski

Nicole Jastrzembski says:

This is the best soup that I have ever made, and I used to make soup all the time! It is so perfect with the recipe as is, although I did take the advice of someone above and dice up the Rosemary leaves, thank you, it added so much flavor without having leaves and stems to dig out. My husband and I had two huge bowls! Can’t wait till tomorrow to have more!

Image of Sue Wynn

Sue Wynn says:

My first meal in a pressure cooker and it was delicious. Like one of the other reviewers, I used the quick release after about 20 minutes and the soup was perfect. No need to transfer chicken to a plate..It shredded in the pot easily. I used low sodium broth and slightly less garlic. Will definitely make again.

Image of Ashley Garza

Ashley Garza says:

I set the cook time to 10 min and let it release naturally for 30 minutes. I used 2 large chicken breast and they came out perfect! Also added an extra 1/4 cup of rice after reading reviews that said it was too soupy. Definitely making again. Left out the rosemary and lemon.