This Instant Pot Wild Rice Mushroom Soup is full of beautiful texture and flavor. We love the texture of the wild rice and the rustic taste of the mushrooms. The creamy sauce takes this soup up a notch and makes it a great comfort food. Pair it with some crusty bread and you’ll be in heaven!
To make our Wild Rice Mushroom Soup you will need:
- 1 Tbsp. extra virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cup uncooked wild rice, not a blend
- 8 ounces fresh mushrooms, chopped, we used cremini
- 4 cups broth, we used Better Than Bouillon chicken
- 1 tsp. salt
- 1 tsp. rosemary
- 1 tsp. thyme
- 1/2 tsp. black pepper
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 cup fresh shredded Parmesan cheese
Let’s get cooking!
You can use any type of mushrooms you like, but we used Cremini mushrooms this time because they were the only kind at our store. Guess that makes the decision easy!
Chop up the mushrooms and other veggies.
Press the saute button on the Instant Pot and wait for the screen to read HOT. When HOT add the tablespoon of oil, the onion, and the garlic, and cook for a minute or two.
Next add the rest of the veggies, rice, and seasoning to the pot.
We couldn’t find wild rice where we live so we bought this Thousand Lakes Wild Rice on Amazon. You want to use just wild rice, not a wild rice blend for this soup. The other types of rice will be overcooked and mushy if used.
Now pour in your broth. We LOVE to use Better Than Bouillon for our broth. It keeps well in the fridge and doesn’t take up much space, and best of all it tastes AMAZING and they have lots of different flavors. We used roasted chicken flavor this time and it really is wonderful.
Give it all a good stir.
Close the lid on the Instant Pot and turn the valve to sealing. Cook on high pressure for 25 minutes, followed by 10 minutes of natural pressure release. We used our 6-quart Instant Pot for this soup.
To make the cream sauce:
While the soup is cooking you will prepare the cream sauce on the stovetop. Begin making a roux by adding butter to a pan and once melted add the flour and whisk while cooking for a minute or two to cook the flour.
Slowly whisk in the milk and cream and continue to cook until just thickened. It happens quickly, just a few minutes.
Once thickened, remove the sauce from the heat and stir in the Parmesan cheese, which is totally optional in the recipe, but we think it’s tasty!
Finishing up:
When the Instant Pot has naturally released for 10 minutes it will read LO:10. Carefully turn the valve to venting to release the remaining steam. Open the lid once the pin has dropped and admire the beautiful soup and take a big whiff of the amazing aroma, then you can add the cream sauce to your soup.
Stir it all up.
Serve it up with some crusty bread such as our No-Knead Rosemary Parmesan Bread. This soup would also be amazing if you added some rotisserie chicken after it was cooked, which we will definitely try next time.
Let us know if you give this recipe a try! My husband LOVES this soup, my daughter had seconds and both my little guys gobbled it up. Only one of my four kids said he didn’t love it because he doesn’t like the texture, so I’d say that’s a dinner win!
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Instant Pot Wild Rice Mushroom Soup
Ingredients
- 1 Tbsp olive oil
- 1 cup onion chopped
- 2 cloves garlic minced
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 cup uncooked WILD rice
- 8 ounces fresh mushrooms, Crimini chopped
- 4 cups broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp rosemary
- 1 tsp thyme
Cream Sauce
- 3 Tbsp butter
- 3 Tbsp flour
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese grated
Instructions
- Press the saute button on the Instant Pot and wait for the screen to read HOT.
- Once HOT, add the oil, onion and garlic and cook, stirring occasionally, for a couple minutes
- Add the carrots, celery, mushrooms, rice, all seasonings and broth to the pot and give it a good stir.
- Close the lid on the Instant Pot and turn valve to sealing. Cook on high pressure for 25 minutes, followed by a 10 minute natural pressure release.
To make the cream sauce:
- Add butter to a pan over medium high heat. Once butter is melted, add the flour and whisk for a couple minutes to cook the flour. Slowly add in the milk and cream while continuing to whisk. Cook until thickened, just a few minutes. Once thickened, remove from heat and stir in the Parmesan cheese.
To finish the soup:
- Once the Instant Pot has naturally released for 10 minutes, carefully turn the valve to venting to release the remaining pressure. When the pressure is released and the pin has dropped you can carefully open the lid. It is best to open the lid away from you as there may be steam that comes out.
- Add the cream sauce to the soup and stir. Add any salt and pepper if needed and serve hot.
