Britany Statt

Prep time:
Cook time:
2 Ratings
A rustic soup to ward off the cold of a chilly day, made wild rice which is naturally gluten-free!


  • 8 oz. baby portabella mushrooms
  • 1 large carrot
  • 3 cloves of garlic
  • 2 celery stalks
  • 1/2 onion
  • 6 oz. wild rice
  • 6 tbsp of salted butter
  • 2 bay leaves
  • 1/2 cup of flour
  • 4 cups of chicken broth
  • 1 tbsp olive oil
  • 1 1/2 cups of milk
  • 1/2 tsp salt & pepper
  • 3 boneless skinless chicken breasts


  1. Cook rice, either by personal preference or
  2. Melt 2 tbsp of butter
  3. Add 2 1/4 cups of water
  4. Add rice and seasoning
  5. Wait until boil lowers to a simmer, cover and let cook for 5 minutes
  6. While waiting for the rice to cook, begin to prepare the other ingredients
  7. Dice celery and onion, slice the carrots and mushrooms and mince the garlic
  8. Add oil into the pressure cooker pot and saute vegetables until soft about 4-5 minutes
    (Don't forget to check on the wild rice!)
  9. Add 4 cups of chicken broth
  10. Add the 2 bay leaves, mushrooms, and 3 chicken breasts (optional: season chicken breasts before adding into the pot)
  11. Close the pressure cooker and cook at high pressure for 7 minutes
  12. After 7 minutes, use the quick release pressure and open the lid.
  13. Take chicken out and shred with a fork, place shredded chicken back into the cooker
  14. Add cooked wild rice in the pot
  15. In a separate bowl combine flour, salt, and pepper
  16. Add 6 tbsp of butter to skillet, let it mostly melt and slowly add dry mixture
  17. Mix until boiling then add milk and mix until desired consistency is created
  18. Combine with ingredients in the pressure cooker and mix well
  19. Pour yourself some soup and enjoy! :)

    Don't forget to share with your friends and family! :)