The pot lid rattles and you know dinner is almost ready. That familiar little shake means the pressure inside is doing its thing. You might hear the valve hiss and feel that you’re just a few minutes away from a warm bowl of comfort.

Creamy mushroom chicken and wild rice soup in bowl — Creamy mushroom chicken and wild rice soup ready to serve

You spot the cream swirling in, thickening the soup into something downright cozy. It’s the kind of meal that feels like a hug, especially after a long day. The wild rice and mushrooms probably soaked up every bit of that broth depth you worked for.

You remember the smell from earlier—the garlic and thyme mingling while the chicken browned. It’s dang satisfying to know you got all those flavors locked in tight in the pressure cooker. And now, here you are, about to tuck into a bowl of creamy mushroom chicken and wild rice soup that just came together with barely any fuss.

Why This Recipe Works Every Single Time

You get tender chicken that’s juicy and never dry. The pressure cooker keeps it perfect.
The wild rice cooks just right without getting mushy or underdone.
Deep broth that’s rich from sautéed mushrooms and herbs.
Quick release means you don’t wait forever, but slow release lets the rice finish perfectly sometimes.
The creamy finish with heavy cream and flour thickens the soup with a smooth texture.
Simple ingredients combined in the pressure cooker save you time and keep things easy.

All the Pieces for This Meal

Ingredients laid out for creamy mushroom chicken and wild rice soup — Ingredients ready for cooking the creamy mushroom chicken and wild rice soup

2 tablespoons olive oil for a good saute base.
1 pound boneless skinless chicken breasts, diced small for quick cooking.
1 small onion, chopped fine so it melts into the broth.
3 cloves garlic, minced so that garlicky pop hits every bite.
8 ounces cremini mushrooms, sliced thin for earthy depth.
1 teaspoon dried thyme, adding herby warmth.
½ teaspoon dried rosemary to give a piney, fragrant note.
4 cups chicken broth, the base that holds everything together.
1 cup wild rice blend, raw to soak up flavor and texture.
1 cup heavy cream mixed with 2 tablespoons all-purpose flour to thicken and make it creamy.

The Exact Process From Start to Finish

Heat your olive oil in the pressure cooker pot over medium heat. Toss in the diced chicken and cook for 5-6 minutes until it’s just browned. You want that golden color without cooking it all the way through. Then take it out and set aside.
In the same pot, add onion and cook for about 3 minutes till translucent. Stir in garlic and mushrooms along with thyme and rosemary. Cook another 5 minutes so the mushrooms soften and the herbs get to know the oil.
Put the chicken back in, then add the wild rice and pour in chicken broth. Crank up heat until it boils.
Once boiling, lock the lid, set the valve, and pressure cook for 20-25 minutes. You can do a quick release when it’s done, but sometimes a natural release helps the rice finish perfectly with no sticking.
While soup is cooking, whisk heavy cream and flour in a small bowl to get a smooth slurry ready.
After the pressure release, stir the cream-flour mixture into the soup. Turn on low heat and cook another 5-7 minutes until it thickens into that creamy texture you’re after.
Season with salt and pepper to taste. Sprinkle on some chopped fresh parsley if you want that fresh green pop before serving.

Easy Tweaks That Make Life Simple

If you’re in a rush, pre-cut chicken from the store can save chopping time.
Using pre-sliced mushrooms or frozen ones works real good to skip slicing.
Swap the heavy cream for half and half if that’s what you have to lighten it up a bit.

Your First Taste After the Wait

You take that first spoonful and catch the mix of tender chicken and chewy wild rice mingling smooth in the creamy broth. It’s a dang good feeling knowing all those flavors came together so nicely.

The mushroom and herb blend hits your nose and mouth with a warmth that makes you wanna sit back and savor. The broth depth from simmering in the pressure cooker is noticeable without being too heavy. It just feels cozy, just right.

A spoonful of creamy mushroom chicken and wild rice soup — A spoonful showcasing the creamy texture and ingredients of the mushroom chicken soup

There’s a little hint of garlic and thyme on your tongue as the cream wraps around everything with a silky finish. You can’t help but smile at this bowl of comfort you whipped up in no time.

Your Leftover Strategy Guide

Cool leftovers quickly and store in airtight containers in the fridge. They’ll keep good for up to 4 days.
You can freeze soup in portions. Just thaw overnight in the fridge before reheating on low to keep cream from separating.
For reheating, warm gently on the stove or microwave with a splash of broth or water to loosen it back up if it thickened too much.

Common Questions and Real Answers

Can I use chicken thighs instead? Yeah, thighs work great for richer flavor. Adjust cook time to fit your cooker settings.
What if I don’t have wild rice? Just swap in brown rice or even white rice, but cooking time might change a bit.
Can I make this dairy free? Try coconut milk or cashew cream instead of heavy cream for a nice swap.
Why use both quick and natural release? Quick release gets you eating faster but natural release can help cook rice more evenly.
Is it okay if I skip the flour in the cream mixture? You can, but the soup won’t be quite as thick or creamy.
How do I avoid rice sticking to the bottom? Stir well before sealing and maybe add a touch more broth if you’re worried.