Instant Pot Mushroom Wild Rice Soup
Instant Pot Mushroom Wild Rice Soup is a creamy vegetarian dish that is packed with protein and veggies. This easy mushroom soup is the best way to warm up on a cold day!
Prep Time10 mins
Cook Time40 mins
For the Instant Pot:
- 1 cup Wild rice uncooked
- 3 Carrots a bit more than 1 cup, diced
- 3 stalks Celery
- 1 cup Onion
- 4 cloves Garlic minced
- 8 oz Cremini Mushrooms sliced
- 4 cups Broth vegetable or chicken
- 1/2 tsp Thyme dried
- 2 Bay leaf
- 1/2 tsp Rosemary I used dried
- 2 large handfuls Kale leaves roughly chopped with thick stems removed
- 1.5 tsp Salt
- 1/2 tsp Black Pepper freshly cracked
Add all ingredients to the Instant Pot and stir to combine. Close lid with vent in sealing position.
Cook for 30 minutes in soup mode, then allow a natural pressure release.
Open the lid, then remove and discard the bay leaves.
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.
Crockpot: This soup can be made in a Crockpot. Cook for 2-3 hours on high and then follow the steps for the roux before adding to the Crockpot.
Broth: I have used Better Than Bullion base to make broth. It is just easier to keep at hand for all my cooking.
Pressure Cooker: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
Calories: 423kcal | Carbohydrates: 56g | Protein: 17g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 1146mg | Potassium: 1043mg | Fiber: 6g | Sugar: 11g | Vitamin A: 8326IU | Vitamin C: 9mg | Calcium: 177mg | Iron: 2mg