Instant Pot Wild Rice & Mushroom Soup
This Wild Rice & Mushroom Soup is made in the Instant Pot with a wild rice blend, fresh mushrooms, and fresh vegetables.
Servings: 6 servings
Calories: 233kcal
Ingredients
- 1 ½ cups wild rice blend
- 1 tablespoon olive oil
- 1 onion chopped
- 2 stalks celery chopped
- ¼ cup carrots chopped
- 1 ½ cup white mushrooms sliced, cleaned
- 4 cups chicken broth divided
- 1 cup half & half
- 1 teaspoon thyme
- 4 tablespoon butter
- 2 tablespoon cornstarch
Instructions
- Set the Instant Pot to saute and add the olive oil.
- Add the onion, celery, and carrots until firm-tender.
- Press cancel on the Instant Pot and add 3 cups of chicken broth, thyme, and the mushrooms.
- Rinse the wild rice blend and add to a second pot (stainless steel that fits inside the Instant Pot). Pour in the 1 cup of chicken broth.
- Stack the pots and close the Instant Pot and set to MANUAL/PRESSURE COOK for 4 minutes.
- Allow the Instant Pot to naturally release for 10 minutes.
- In the meantime, create a roux in a small saucepan by melting the butter and adding the cornstarch.
- Pour in the half & half and stir. Allow the sauce to thicken.
- Remove the lid from the Instant Pot and pour in the roux.
- Stir to combine, add in the cooked rice and serve.
Nutrition
Serving: 1serving | Calories: 233kcal | Carbohydrates: 16.6g | Protein: 6.4g | Fat: 15.7g | Saturated Fat: 8.3g | Cholesterol: 35mg | Sodium: 590mg | Fiber: 1.1g | Sugar: 2.2g
