Instant Pot Creamy Mushroom Wild Rice Soup
Wild Rice Soup in the Instant Pot! So creamy and simple and ready in an hour. Perfect for fall/winter nights!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1 teaspoon salt
- 3 cloves garlic minced
- 1/2 teaspoon dried thyme
- 6 tablespoons butter
- 8 ounces fresh mushrooms sliced
- 5 mediumâ carrots chopped
- 5 stalksâ celery chopped
- half of an onion chopped
- 1 cup uncookedâ wild rice (see notes)
- 4 cups vegetable or chicken broth
- 1 teaspoon poultry seasoning (see notes)
- 1/2 cupâ flour
- 1 1/2 cups milkâ (i used 2%)
- Carbohydrate 4.10068692135476 g
- Cholesterol 30.503125013081 mg
- Fat 11.6504092318771 g
- Fiber 0.441146416726925 g
- Protein 1.45070868510505 g
- Saturated Fat 7.30699136859155 g
- Serving Size 1 1 servings (1 1/2 cups per serving) (211g)
- Sodium 710.7179821306 mg
- Sugar 3.65954050462784 g
- Trans Fat 0.869713134565015 g
- Calories 122 calories
Instant Pot: Put all the ingredients in the first list into the Instant Pot (affiliate link). Cook for 45 minutes (manual). Release steam using the valve on top. Stovetop: 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. Throw a little salt in there for good measure. Together: Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.
