Description
This creamy and comforting Instant Pot Wild Rice Soup features a hearty mix of wild rice, mushrooms, carrots, celery, and aromatic herbs, all brought together with a rich creamy base. Perfect for a cozy night in, this soup is easy to make using the Instant Pot, striking the perfect balance between creamy texture and wholesome ingredients.
Ingredients
Scale
For the Soup Base
- 2 tablespoons butter
- 1/2 onion, chopped
- 8 ounces fresh mushrooms, thinly sliced
- 1 cup uncooked wild rice
- 4 cups vegetable or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried thyme
- 3 cloves garlic, minced
- 5 medium carrots, chopped
- 3 stalks celery, chopped (optional)
For the Creamy Sauce Option A (Heavy Cream)
- 1 1/2 cups heavy cream
- 1-2 tablespoons sherry
For the Creamy Sauce Option B (Butter-Flour-Milk Roux)
- 6 tablespoons butter
- 1/2 cup flour
- 1 1/2 cups milk (2% recommended)
- 1 teaspoon umami mushroom seasoning
- 1-2 tablespoons sherry
Instructions
- Sauté Mushrooms and Onions: Using the sauté function on your Instant Pot, melt 2 tablespoons of butter. Add the chopped onions and sliced mushrooms, sautéing them until they are softened and fragrant.
- Add Rice and Broth: Pour in 1 cup of uncooked wild rice, 4 cups of vegetable or chicken broth, 1 teaspoon salt, 1/2 teaspoon rubbed sage, and 1/2 teaspoon dried thyme into the pot. Stir to combine all ingredients evenly.
- Pressure Cook First Phase: Seal the Instant Pot and cook the mixture on high pressure for 35 minutes, allowing the wild rice to begin cooking and the flavors to meld.
- Release Steam and Add Vegetables: Carefully release the steam using the valve on top. Add the chopped carrots, minced garlic, and chopped celery (if using) to the pot.
- Pressure Cook Second Phase: Close the lid again and cook on high pressure for an additional 10 minutes to soften the added vegetables thoroughly.
- Release Steam and Prepare Creamy Sauce: Release the steam once more, then choose one of two methods to make the soup creamy:
A) Heavy Cream: Simply stir in 1 1/2 cups heavy cream and 1-2 tablespoons sherry into the soup. Add more broth if you prefer a thinner consistency.
B) Roux Method: Melt 6 tablespoons butter in a separate saucepan. Whisk in 1/2 cup flour and cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in 1 1/2 cups milk to create a smooth, thickened sauce. Add 1 teaspoon umami mushroom seasoning and salt to taste. - Combine and Adjust Consistency: Mix the creamy sauce from option B with the soup in the Instant Pot. The soup will be very thick; thin it out with additional broth as needed to reach your desired creaminess.
- Serve: Ladle the warm, creamy wild rice soup into bowls and enjoy immediately for a cozy, satisfying meal.
Notes
- This soup is naturally hearty and creamy, making it perfect for chilly days or as comfort food.
- You can replace the heavy cream with the homemade roux-based sauce to reduce richness, or adjust creaminess to your preference.
- The celery is optional but adds a nice depth of flavor and texture.
- Sherry adds a subtle but important umami note—don’t skip it for the best flavor.
- Wild rice takes longer to cook than other rice varieties, so using the Instant Pot helps speed up the process while infusing flavors deeply.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg
