Instant Pot Mushroom Wild Rice Soup
Instant Pot Mushroom Wild Rice Soup is a hearty soup recipe that is easy to make and perfect for fall. Best of all, this soup recipe can easy be made on the stove if you don't have an instant pot!
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 large onion, peeled and chopped
- 1+1/2 cup celery, chopped
- 1+1/2 cup carrots, chopped
- 1 clove garlic, minced
- 2 tsp Italian seasoning
- 1 tsp salt
- 1 tbsp fresh thyme, finely chopped
- 1 tbsp rosemary, finely chopped
- 2+1/2 cup chopped mini bella or shitake mushrooms
- 1 cup uncooked wild rice (can use wild rice blend, but real wild rice preferred)
- 4 cup stock (vegetable or chicken)
- 3 tbsp flour
- 1+1/2 cup half and half
- salt, to taste
Instructions
- 1
Place chopped onion, celery, carrots, minced garlic, Italian seasoning, salt, thyme, rosemary, mushrooms, wild rice, and stock into your Instant Pot. Seal and place on high pressure manual mode for 35 minutes. Allow to release using the steam valve on top.
- 2
Once the pressure is released, remove the lid and program Instant Pot for sauté mode for 10 minutes.
- 3
Use a small mixing bowl and fork to mix together flour and 1/2 cup of the half and half, creating a thick paste (doing it this way will ensure no flour bumps make it into your soup!). Stir in the remaining half and half, then add to your now simmering soup. Allow soup to thicken for 10 minutes before removing from heat and serving!