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 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Soup
Cuisine: American
Keyword: instant pot mushroom soup, instant pot wild rice soup
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.
Video
Notes
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.