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!
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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