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Instant Pot Wild Rice & Mushroom Soup

A recipe for delicious and comforting, creamy Instant Pot Wild Rice & Mushroom Soup. Creamy mushrooms, wild rice with vegetables make this a hearty soup.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 266kcal
Author Michelle

Ingredients

Soup:

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 4 stalks celery diced
  • 6 carrots diced
  • 1 C wild rice rinsed
  • 4 C (1L) vegetable stock or water
  • 2 lbs mushrooms sliced
  • ½ teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon oregano
  • ¼ teaspoon ground sage

Roux:

  • 4 tablespoon salted butter
  • 1 C whole milk
  • ½ C half and half
  • ½ C all-purpose flour
  • 1 tablespoon chives chopped

Instructions

Instant Pot Method:

  • Heat the Instant Pot using the SAUTE function.
  • When it's HOT, add in 1 tablespoon olive oil and the garlic, onion, celery, and carrot. Saute for 2-3 minutes, until aromatic.
  • Add in the sliced mushrooms, wild rice, and top with vegetable stock. Add in the salt, pepper, and dried herbs and give everything a stir.
  • Cover with the lid and ensure the steam valve is set to SEAL.
  • Set to MANUAL for 40 minutes on HIGH PRESSURE.
  • Release the steam manually.

Make the roux:

  • In the meantime, melt the butter in a small pot over medium heat.
  • Add in the flour and stir with a wooden spoon until the paste becomes light brown. Use a whisk to whisk in the whole milk and half-and-half until a thick mixture forms, about 4-5 minutes.
  • Transfer the roux mixture from the pot and add it to the soup. If your Instant Pot is still on, cancel the function and set to SAUTE. Stir and cook until the roux is dissolved and the soup has thickened.
  • Note: when the soup cools, it will continue to thicken. If the soup is too thick, you can thin it out.
  • Serve hot with some crusty baguette and garnish with chopped chives.

Stove-top Method:

  • Cook wild rice according to package directions, about 40 minutes in boiling water. Drain and set aside.
  • Heat up a large dutch oven pot over medium high heat and add in 1 tablespoon olive oil. Add the garlic, onion, celery, and carrot and saute for 2-3 minutes.
  • Add in the sliced mushrooms and top with vegetable broth. Cover with a lid and bring to a simmer, about 10 minutes. Add in the salt, pepper, and dried herbs. Stir and give it a taste.
  • Add in the wild rice to the soup and reduce the heat to low.
  • In a small sauce pot, melt the butter over medium heat.
  • Add in the flour and stir with a wooden spoon until the paste becomes light brown. Use a whisk to whisk in the whole milk and half-and-half until a thick mixture forms, about 4-5 minutes.
  • Transfer the roux mixture from the pot and whisk it into the soup, bringing it back to a gentle simmer for 2-3 minutes. Once the soup is creamy and homogeneous, turn off the heat. (If the soup is too thick, add a touch of water; similarly if it's too thin, just let it simmer a little while longer).
  • Serve immediately and garnish with chopped chives.

Nutrition

Calories: 266kcal | Carbohydrates: 35g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 732mg | Potassium: 688mg | Fiber: 4g | Sugar: 8g | Vitamin A: 8218IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 2mg