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  • Writer's pictureJenn Clayton

Instant Pot Cream of Mushroom Chicken & Wild Rice

Updated: Jun 27, 2022

The perfect weeknight or busy weekend meal!! Creamy and full of protein!

Packed with flavor and super creamy! Makes excellent leftovers and is a must make!!

Full recipe in video below!


  • 16 ounces Chicken breast cut into 1 inch pieces

  • 6 ounces Onion diced

  • 4 ounces Canned mushrooms drained (I used 8 oz)

  • ½ teaspoon Salt

  • 10.5 ounces low-fat Cream of Mushroom Soup

  • 2 cups Chicken Broth

  • 6 ounces Box Uncle Ben’s Long Grain & Wild Rice Blend

  • Set the Instant Pot to SAUTE and spray with nonstick cooking spray.

  • When the pot gets hot add the chicken breast and cook until browned on all sides, approximately 5-7 minutes. Remove from the pot and set aside.

  • Add the onions and cook for approximately 5 minutes, or until the onions soften and turn translucent. Make sure to use your spoon to scrape up the browned bits from the bottom of the pan as the vegetables cook.

  • Add the salt, the package of seasoning from the wild rice mix (packet only not the rice), and the canned mushrooms to the onions and stir together.

  • Pour in the chicken broth. If there are any browned bits left on the bottom of the pan use the liquid to help you scrape them up.

  • Press CANCEL to end the saute mode.

  • Add the condensed cream of mushroom soup to the pot and then add the chicken on top. Don’t stir.

  • Add the rice on top. Do NOT stir the rice in but do press it down gently to make sure it is all in the liquid.

  • Lock the lid in place and turn the valve to SEALING. Set to HIGH pressure for 5 minutes.

  • When the timer goes off press CANCEL and let the pot do a natural release for 5 minutes.

  • After a 5 minute natural release carefully flip the valve to VENTING and let the remaining steam escape.

  • When the pin drops down the lid is safe to open. Remove the lid and stir everything together.

  • Let it all sit for approximately 5 minutes to let the rice absorb any excess liquid.

  • Stir together again and serve.

8 Servings:

184 Calories

Recipe inspiration from

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