Servings
Font
Back
Instant Pot Mushroom Wild Rice Soup
4.9 from 900 votes

Instant Pot Mushroom Wild Rice Soup

This Instant Pot Mushroom Wild Rice Soup combines wild rice, cremini mushrooms, and vegetables cooked under pressure to create a hearty base. A creamy roux made with butter, flour, and milk is added at the end for richness, and kale is incorporated last for fresh greens and color. The result is a warming, textured soup with a balance of earthy mushrooms and nutty rice.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 4
Calories: 423 kcal
Course: Soup
Cuisine: American

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:
    Cup of Yum
  1. Add all ingredients (except kale) to the Instant Pot and stir to combine. Close lid with vent in sealing position.
  2. Cook for 30 minutes in soup (high) mode, then allow a natural pressure release.
  3. Open the lid, then remove and discard the bay leaves.
  4. Add the kale leaves and give it a stir.
On the stovetop:
  1. When the pressure cooking is done, melt the butter in a pan on the stovetop.
  2. Add the flour and saute for a minute until the raw smell is gone (about 1-2 minutes).
  3. Whisk in the milk, a little at a time until you have a smooth, thick consistency.
Mix it together:
  1. Add the roux to the Instant Pot and stir well.
  2. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 423

% 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.