Wild Rice and Mushroom Instant Pot Soup
Servings: 8 Servings
Ingredients
Soup Ingredients
- 3 celery ribs chopped
- 3 large carrots chopped
- ½ cup white onion diced
- 8 ounces fresh mushrooms sliced
- 4 garlic cloves minced
- 4 cups low-sodium chicken broth or vegetable broth
- 1 cup wild rice well rinsed
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 2 fresh thyme sprigs
- 2 bay leaves
Roux Ingredients
- 8 tablespoons unsalted butter
- ¾ cup all-purpose flour
- 1 cup whole milk
Instructions
- Place all soup ingredients into the Instant Pot making sure to pour the rice on top. Do NOT add the roux ingredients.3 celery ribs, 3 large carrots, ½ cup white onion, 8 ounces fresh mushrooms, 4 garlic cloves, 4 cups low-sodium chicken broth, 1 cup wild rice, 1 teaspoon poultry seasoning, 1 teaspoon salt, 2 fresh thyme sprigs, 2 bay leaves
- Use a spoon or spatula to press down the rice so it’s submerged in the broth.
- Close the lid and set the Instant Pot to “Sealing.”
- Choose the manual pressure/pressure cook option setting for 35 minutes. After the cook time is finished, allow the Instant Pot to complete a 10 minute natural release before opening the valve for a quick release.
- While the soup cooks, make the roux. Melt the butter in a medium-sized saucepan, then add the flour. Whisk constantly to incorporate the flour and make a smooth consistency. The longer the roux cooks, the darker in color it will become. Cook for about 5-7 minutes, just long enough to eliminate the raw flour taste.8 tablespoons unsalted butter, ¾ cup all-purpose flour
- Add the milk to the roux and whisk to combine. Remove from heat.1 cup whole milk
- After the soup finishes in the Instant Pot, carefully add the roux. Stir to combine and remove the bay leaves and thyme stems. The soup should thicken and have a creamy texture.
- Serve immediately.
Notes
The calories listed are an approximation based on the ingredients and a serving size of approximately 1-cup. Actual calories will vary. The instant pot soup can be stored in your fridge in a sealed container for up to 3-days.
Nutrition Facts
Wild Rice and Mushroom Instant Pot Soup
Serving Size
1 cup
Amount per Serving
Calories
263
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
40
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
36
mg
12
%
Sodium
849
mg
35
%
Potassium
359
mg
10
%
Carbohydrates
31
g
10
%
Fiber
3
g
12
%
Sugar
5
g
6
%
Protein
7
g
14
%
Vitamin A
4254
IU
85
%
Vitamin C
4
mg
5
%
Calcium
69
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
