Mushrooms are the tastiest fullhearted slightly earthy fungus that make the best soup and a big bowl of my Instant Pot Mushroom and Wild Rice Soup will surely make mealtime super appealing and delicious too.
Mushrooms, when cooked, release a natural creaminess and soak up all the flavors from their surroundings. Preparing a soup with mushrooms and wild rice is a natural pairing because they both are fall-like foods that capture the essence of the season ahead. I am a fan of the electric pressure cooker, even more so than a slow-cooker because it tenderizes mushrooms and rice is a fast, flavorful way, so they’re ready to 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 love the natural creaminess and 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 rustic 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:
- 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.
- Place lid on top and place nozzle in sealing position. Cook for 15 minutes on high pressure. Let soup release steam naturally.
- 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).
- Ladle soup into bowls and serve while hot. Enjoy!
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