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+ servings
4.86 from 21 votes

Instant Pot Wild Rice Soup

So cozy, hearty, and good for you, this creamy wild rice soup is also so easy to make in your pressure cooker.

Ingredients

Soup base:

  • 5 medium carrots peeled and chopped
  • 3 stalks celery chopped
  • 8 ounces mushrooms sliced
  • 1 small yellow onion chopped
  • 1 cup uncooked wild rice
  • 4 cups vegetable or chicken broth
  • 4 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried rosemary

Add at the end:

  • 1 cup kale leaves

Stovetop roux:

  • 4 Tablespoons butter
  • 1/3 cup all-purpose flour
  • 1 and 1/2 cups milk any kind

Instructions

  • Add all the soup base ingredients, carrots through rosemary, to the Instant Pot and stir to combine. Cover, seal the lid, and cook on manual/high pressure for 40 minutes.
  • When the pressure cooker is finished, use the quick release function to vent steam. Remove any tough ribs from the kale and tear into bite-sized pieces. Open the lid and toss in the kale, leaving the Instant Pot on its keep warm setting.
  • To make the roux, melt butter in a medium saucepan over medium heat. Whisk in the flour, and cook for 1-2 minutes. Gradually add the milk, whisking constantly, until the sauce is thick and smooth.
  • Pour the roux into the Instant Pot, stir everything together to combine well, and season with additional salt to taste. Serve and enjoy!

Notes

  • Storage: Leftover soup keeps well in the fridge for 4-5 days.
  • Freezing: This soup freezes well! Transfer to a freezer-safe container and be sure to leave some extra room, because the soup will expand when frozen. Defrost in the fridge, then reheat in a saucepan. The soup might separate a bit as it thaws and reheats, but keep stirring and it will come back together.
  • Recipe: Adapted from Pinch of Yum.

Nutrition Estimate

Calories: 276 kcal, Carbohydrates: 38 g, Protein: 9 g, Fat: 10 g, Saturated Fat: 6 g, Cholesterol: 26 mg, Sodium: 1146 mg, Potassium: 628 mg, Fiber: 4 g, Sugar: 8 g, Vitamin A: 9955 IU, Vitamin C: 19.1 mg, Calcium: 127 mg, Iron: 1.8 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!