Mushrooms are an earthy ingredient that make soup hardy and luscious, and a big bowl of my Instant Pot Mushroom and Wild Rice Soup will surely make mealtime super satisfying and delicious.
Mushrooms release a natural creaminess when cooked and soak up all the flavors from their surroundings. Pairing mushrooms and wild rice makes perfect sense because they both are rustic flavors that meld together in complete harmony when combined. Using an electric pressure cooker, even more so than a slow-cooker, adds moisture and tenderizes mushrooms and rice beautifully fast with a great outcome.
Wild rice takes nearly 40 minutes to prepare on the stove top, but it’s done fast in this soup, about 15 minutes. I left some of the soup chunky, so you can taste the richness of the mushrooms as well as enjoy a nice chew from wild rice. It’s a delightful bowl of deliciousness that’s so good for you too.
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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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