Instant Pot Wild Rice Soup Recipe
This hearty, flavorful Instant Pot Wild Rice Soup is the perfect soup to add to your fall soup rotation. Not only is it packed with flavor, warm, and filling--but it is simple to make!
Servings: 6
Calories: 318kcal
Equipment
- Instant Pot
- Ladle
Ingredients
- 5 carrots chopped
- 5 stalks celery chopped
- 1/2 onion diced
- 3 cloves garlic minced
- 1 cup uncooked wild rice
- 8 ounces fresh sliced mushrooms
- 4 cups vegetable broth or chicken broth
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
For the stovetop:
- 6 Tablespoons butter
- 1/2 cup flour
- 1 1/2 cups milk
Instructions
- Add the carrots, celery, onion, garlic, rice, mushrooms, chicken broth, salt, and poultry seasoning into the Instant Pot.
- Lock lid in place and turn valve to sealing. Press Manual or Pressure Cook and set cook time for 45 minutes.
- Allow natural release.
- 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. Add more salt if you need too.
- Mix the creamy sauce with the soup in the Instant Pot and you will have DELICIOUS wild rice soup!
Video
Notes
- If you REALLY don’t like mushrooms, you can leave them out. You can choose to add some chicken instead (or in addition to the mushrooms).
Nutrition
Calories: 318kcal | Carbohydrates: 41g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 37mg | Sodium: 1194mg | Potassium: 609mg | Fiber: 4g | Sugar: 9g | Vitamin A: 9430IU | Vitamin C: 6mg | Calcium: 122mg | Iron: 1mg