Instant Pot Wild Rice Soup

Instant Pot Wild Rice soup in bowl with spoon.
  •  TOTAL TIME: 1 hour
  •  YIELD: 6 servings (1 1/2 cups per serving) 
  • We’re making cozy Instant Pot Wild Rice Soup and it’s everything! Packed with mushrooms, carrots, celery, wild rice, cream, and seasonings. It’s so creamy, so cozy, and perfect for a night in.

NGREDIENTS

For the Instant Pot:

  • 5 medium carrots, chopped
  • 5 stalks celery, chopped
  • half of an onion, chopped
  • 3 cloves garlic, minced
  • 1 cup uncooked wild rice (see notes)
  • 8 ounces fresh mushrooms, sliced
  • 4 cups vegetable or chicken broth
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning (see notes)
  • 1/2 teaspoon dried thyme

For the Stovetop:

  • 6 tablespoons butter
  • 1/2 cup flour
  • 1 1/2 cups milk (I used 2%)

INSTRUCTIONS

  1. Instant Pot: Put all the ingredients in the first list into the Instant Pot (affiliate link). Cook for 45 minutes (manual, high pressure). Release steam using the valve on top.
    https://player.vimeo.com/video/431818303?h=0e298b692b&dnt=1&app_id=122963&autoplay=0&muted=1&autopause=0&loop=1&controls=1
  2. Stovetop: When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
    https://player.vimeo.com/video/431818013?h=e4a3276b28&dnt=1&app_id=122963&autoplay=0&muted=1&autopause=0&loop=1&controls=1
  3. Together: Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.

NOTES

Stovetop version: Saute carrots, celery, onion, garlic, and mushrooms with oil. Add wild rice, broth, and salt. Simmer until wild rice is cooked (1-2 hours). Make the roux and mix it in.

Freezer Meal Version

  1. Freeze Together:
    3 cups mirepoix, fresh or frozen
    8 ounces mushrooms, fresh or frozen
    3 cloves garlic, minced
    1 cup uncooked wild rice
    4 cups vegetable or chicken broth
    1 teaspoon salt
    1 teaspoon poultry seasoning
    1 lb. chicken breasts (optional)
  2. Instant Pot Instructions: High pressure 30 mins + 10 mins natural release
  3. Slow Cooker Instructions: High setting 4 hours (thaw first if using chicken)
  4. Final Step: Melt 6 tbsp butter in a pan, whisk in 1/2 cup flour, whisk in 1 1/2 cups milk until creamy and thick. Add to the soup.

Nutrition Facts

Serves 6Calories Per Serving: 313

% DAILY VALUE

18%Total Fat 13.7g12%Cholesterol 35.5mg48%Sodium 1103.4mg14%Total Carbohydrate 39.7g16%Dietary Fiber 4.5gSugars 8.1g20%Protein 10.1g61%Vitamin A 546.9µg7%Vitamin C 6.2mg14%Potassium 650.8mg21%Phosphorus 267mg

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