Slow Cooked Chicken, Mushroom and Wild Rice Soup
Servings Prep Time
8-10servings 10minutes
Cook Time
Servings Prep Time
8-10servings 10minutes
Cook Time
  • 1/2lb chicken breastmedium-diced
  • 1/2 onionsmall-diced
  • 2 garlic clovessmall-diced
  • 1/3cup carrotsmall-diced
  • 1/3cup celerysmall-diced
  • 2cups cremini mushroomshalved and sliced
  • 1cup wild rice blend
  • 1 bay leaf
  • 2 Fresh Thyme Sprig
  • 3cups milk
  • 4cups chicken stocklow sodium
  • 1tbsp olive oil
  • 1 1/2tbsp butter
  • 1/2tsp black pepper
  • 1/2tbsp salt
  1. Select SAUTÉ-High and set the time for 30 minutes. Press START. Add butter and olive oil to the Inner Pot.
  2. When the oil is hot, add chicken. Be sure to add chicken before butter gets dark brown or burnt. Sauté chicken cubes until light golden, for around 5 minutes.
  3. Add onion, garlic, celery and carrot. Reduce temperature to low. Sauté for 1-2 more minutes.
  4. Add mushrooms, salt and black pepper. Mix all the ingredients in the pot.
  5. Press CANCEL.
  6. Add bay leaf, thyme sprig, wild rice and chicken stock and milk to the Inner Pot.
  7. Close the Lid on the pot and set to VENT. Select SLOW COOK-High for 6 hours. Press START.
  8. When the program ends, adjust seasoning according to your taste and enjoy!
Recipe Notes

Optional: Add heavy cream and/or chopped parsley on the soup bowls just before service.

Chef`s Tip: Add some chicken stock or milk to the leftover soup before reheating, if needed, as the soup will get thicker in the fridge.