Gluten & Dairy-free Instant Pot Chicken, Mushroom & Wild Rice
Recipe type: Instant pot soup
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 servings
A big, hearty soup that is made super easily in your instant pot! Thick and filled with veggies this gluten and dairy free soup will be winter's best friend. This Gluten & Dairy-free Instant Pot Chicken, Mushroom & Wild Rice is also free of: egg, fish, shellfish, peanuts and tree nuts, with a soy free option too!
  • 1 Tablespoon olive oil
  • 1 yellow onion, diced finely
  • 3 garlic cloves, minced
  • 3 carrots, diced
  • 2 celery stalks (we can't do celery, so we omitted this--but it'd be great with it if you can!)
  • 2 chicken breasts, raw
  • 1 cup long grain rice & wild rice combo *see blog post above
  • 1 package of button mushrooms, sliced
  • 4 oz dairy-free cream cheese (be sure to check the label as many have soy--we can do soy, but if not find one that isn't)
  • 5 cups water + 3 and ½ Tablespoons chicken bouillon (or follow whatever the directions are for the type of bouillon you use to match 5 cups of water. I calculated it off of my favorite kind.)
  • salt and fresh pepper, to taste
  1. Push the "saute" button and add your olive oil. Add your garlic cloves and onion and stir frequently until fragrant, about 1 minute. Turn off the "saute" function and add in the rest of your ingredients.
  2. Hit "manual" and set it for 25 minutes.
  3. Once it's done, allow for a quick release and then take out your chicken. Shred it, and then add it back into the soup. Mix well, and smooth out any remaining lumps from the dairy-free cream cheese. Adjust salt and pepper to taste. Serve immediately.
Recipe by Allergy Awesomeness at