Instant Pot Mushroom Wild Rice Soup
User Reviews
4.9
Instant Pot Mushroom Wild Rice Soup
Description
The recipe starts by adding wild rice, diced carrots, celery, onions, garlic, sliced cremini mushrooms, broth, dried herbs (thyme, rosemary), bay leaves, and seasonings to the Instant Pot. Cooking under high pressure for 30 minutes thoroughly softens the rice and melds the flavors. After natural pressure release, the bay leaves are removed.
Next, chopped kale is stirred into the hot soup, which maintains its color and texture without overcooking. Separately, a roux of melted butter and flour is cooked on the stovetop until the raw flour scent dissipates. Milk is gradually whisked into the roux to create a thick, creamy mixture, which is then combined back into the soup. This step enriches the broth, transforming it into a creamy soup without heavy cream.
Variations include preparing the soup in a Crockpot with extended cooking and then adding the roux, or using broth bases like Better Than Bouillon for ease. The recipe is developed for a 6-quart Instant Pot and aims for a creamy soup with tender rice, mushrooms, and hearty greens.
Ingredients
For the Instant Pot:
- 1 cup wild rice uncooked
- 3 carrot a bit more than 1 cup, diced
- 3 talks celery
- 1 cup onion
- 4 cloves garlic minced
- 8 ounces cremini mushrooms sliced
- 4 cups broth vegetable or chicken
- 1/2 teaspoon thyme dried
- 2 bay leaf
- 1/2 teaspoon rosemary I used dried
- 2 large handfuls kale leaves roughly chopped with thick stems removed
- 1.5 teaspoon salt
- 1/2 teaspoon black pepper freshly cracked
For the stovetop:
- 4 tablespoon butter
- 1/4 cup all-purpose flour
- 1.5 cups milk I used whole milk
Instructions
Instant Pot:
- Add all ingredients (except kale) to the Instant Pot and stir to combine. Close lid with vent in sealing position.
- Cook for 30 minutes in soup (high) mode, then allow a natural pressure release.
- Open the lid, then remove and discard the bay leaves.
- Add the kale leaves and give it a stir.
On the stovetop:
- When the pressure cooking is done, melt the butter in a pan on the stovetop.
- Add the flour and saute for a minute until the raw smell is gone (about 1-2 minutes).
- Whisk in the milk, a little at a time until you have a smooth, thick consistency.
Mix it together:
- Add the roux to the Instant Pot and stir well.
- Serve and enjoy.
Notes
- This soup can be made in a Crockpot by cooking 2-3 hours on high, then adding the roux before serving.
- Using broth bases like Better Than Bouillon simplifies stock preparation.
- This recipe is designed for a 6-quart Instant Pot model DUO60 Multi-use Pressure Cooker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 56g | 19% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 39mg | 13% |
| Sodium | 1146mg | 48% |
| Potassium | 1043mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 8326IU | 167% |
| Vitamin C | 9mg | 10% |
| Calcium | 177mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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