Instant Pot Mushroom Vegetable Wild Rice Soup
This is a flavorful soup recipe sure to be a crowd pleaser.
Servings 6 servings
Calories 436kcal
Ingredients
- 1 lbs wild rice black sheathed cultivated
- 3 cups vegetable broth
- 1 cup carrots, diced 2 carrots
- 1 cup yellow onions, diced 1/2 large onion
- 1 cup celery, diced 2 stalks
- 2 garlic cloves, minced
- 2 thick cut bacon strips, fried crispy and chopped
- 8 oz. button mushrooms, sliced
- 1 tsp salt
- 2 tsp dried thyme
- 2 tsp dried sage
- 4 tbsp butter
- 1/4 cup all purpose flour
- 2 cups whole milk or substitute non-fat,1%, or 2%
- salt and pepper to taste
Instructions
- Add all the ingredients, (except the flour, milk, and extra salt and pepper) to the Instant pot and stir to combine. Select pressure cook, high pressure and set the timer for 45 minutes. Do a quick release of pressure and remove lid.
- Turn on the sauté setting of the electric pressure cooker and stir in the flour and let cook for 2 minutes to get rid of the floury taste. Add the milk and stir. Bring to a boil to thicken, 2 minutes. Taste and adjust the seasonings as desired. Serve hot with some good, crusty bread.
Notes
- If the soup seems too thick, add some additional vegetable broth to thin it out.
- Recipe adapted from Lindsay Ostrom, Pinch of Yum
Nutrition
Calories: 436kcal