Instant Pot Wild Rice Mushroom Soup
This soup is full of delicious veggies and rustic wild rice. The textures and flavors are beautiful and it is pulled all together with a yummy cream sauce and Parmesan cheese. Paired with some crusty bread this is heaven!
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.