Instant Pot chicken mushroom soup is pure comfort in a bowl for a quick and easy winter's night.
In the Instant Pot, add chicken breasts, bay leaf, chicken broth, and wild rice.
Cook on High Pressure for 15 minutes.
Release pressure over 10 minutes and remove the lid. Remove chicken breasts and allow to cool at room temperature.
In a large deep saucepot, heat 1 tablespoon of vegetable oil over medium-high heat.
Add garlic flakes, diced onion, sliced cremini mushroom.
Cook for 10-12 minutes until mushrooms and onion become tender.
Add tied thyme bunch and marsala wine and cook for additional 3-5 minutes until alcohol is cooked out.
Then pour in the chicken stock and wild rice from the Instant Pot.
Shred the chicken breasts and add to the saucepot.
Whisk in Crème Fraiche and season with salt and pepper to taste.
Continue to cook for 10-15 minutes until the soup becomes thicker and coats the back of a soup spoon.
Top with chopped parsley or sliced chives for fresh herb garnish.