Instant Pot Wild Rice Soup
This Instant Pot Wild Rice Soup is both hearty and healthy at the same time! It’s made with wild rice and loaded with mushrooms, and is super creamy thanks to the addition of milk and parmesan cheese.
- 1 cup yellow onion diced
- 2 celery stalks sliced
- 3 carrots sliced
- 4 garlic cloves minced
- 1/2 tsp red pepper flakes
- salt and pepper
- 2 cups U.S.-grown wild rice rinsed
- 64 oz. vegetable broth divided
- 2 cups mushrooms sliced
- 3 tbsp olive oil or more
- 1/2 tsp thyme
- 1 cup milk any kind
- 1/2 cup parmesan cheese grated
Turn Instant Pot to sauté, then add the onion, celery, carrots, garlic, red pepper, salt, and pepper and sauté with 1-2 tbsp olive oil for 2-3 minutes.
Then, add rice and 32 oz. vegetable broth and pressure cook for 15 minutes.
While rice is cooking, cook the mushrooms: heat olive oil in a large skillet, then add the mushrooms and thyme and sauté until the mushrooms are crispy, about 5 minutes; set aside.
Once the Instant Pot beeps, pressure release it and carefully open the lid. Stir in the milk, cheese, the rest of the broth, and HALF of the mushrooms.
Divide soup into bowls, then top them with the remaining mushrooms. Enjoy!
-You can use any kind of mushrooms. I used a combination of shiitake and cremini.
-I used almond milk, but any kind should work.
-If you want to freeze this soup, wait for it to come to room temperature, then scoop it into a freezer-safe bag.
Calories: 359kcal | Carbohydrates: 53g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 1392mg | Potassium: 535mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5930IU | Vitamin C: 5mg | Calcium: 176mg | Iron: 1mg