Instant Pot Mushroom and Wild Rice Soup – Recipe!

Mushrooms are the tastiest slightly earthy ingredient that make the best soup, and a big bowl of my Instant Pot Mushroom and Wild Rice Soup will surely make mealtime super satisfying and delicious too.

Mushrooms, when cooked, release a natural creaminess and soak up all the flavors from their surroundings and preparing a soup with mushrooms and wild rice is a natural pairing because they both are rustic foods.  I am a fan of the electric pressure cooker, even more so than a slow-cooker because it tenderizes mushrooms and rice fast, so they’re ready to partially puree when the steam is released.

Wild Rice takes nearly 40 minutes to prepare on the stove top, but it’s done quickly in this soup in 15 minutes.  I left some of the soup chunky, so you can really grab hold of the richness of the mushrooms and a hardy chew from wild rice.  It’s a delightful bowl of deliciousness that’s so good for you too.

Ingredients

1 white onion, diced

3 stalks celery, sliced

1 clove garlic, minced

1 pound baby Bella or Crimini mushrooms, sliced

2/3 cup wild rice, rinsed

2 cups chicken or vegetable broth

1 bay leaf

pinch of red pepper flakes

salt & pepper

olive oil

(Serves 4)

To Prepare:

1. Saute and add 2 teaspoons oil to pot.  Add onions and celery and cook for 3 minutes.  Add garlic and stir to combine.  Add mushrooms, rice, broth, 2 teaspoons salt, 1/2 teaspoon black pepper, bay leaf and chili flakes.  Stir to combine soup mixture.  Cancel Saute.
2. Place lid on top and place nozzle in sealing position.  Cook for 15 minutes on high pressure.  Let soup release steam naturally.
3. Remove lid and bay leaf.  Using a immersion blender puree soup for 1 minute, leaving most of it chunky (If you don’t have an immersion blender, remove 1 cup of soup and puree until smooth in a regular blender and add back into pot).
4. Ladle soup into bowls and serve while hot.  Enjoy!