Creamy Instant Pot Wild Rice Soup
The easiest, coziest comfort food! This creamy wild rice soup with mushrooms and vegetables cooks to perfection in your Instant Pot. Two creamy options included; rich with cream or a lighter roux base.
Ingredients
For the Instant Pot Base:
- 2 tbsp butter
- ½ large yellow onion chopped
- 8 oz cremini or white mushrooms thinly sliced
- 1 cup uncooked wild rice
- 4 cups vegetable or chicken broth
- 1 tsp salt
- ½ tsp rubbed sage
- ½ tsp dried thyme
- 3 cloves garlic minced
- 5 medium carrots chopped
- 3 stalks celery chopped (optional)
For the Creamy Base (Choose One):
Option A (Rich & Easy): 1 ½ cups heavy cream
Option B (Roux Based):
- 6 tbsp butter
- ½ cup all purpose flour
- 1 ½ cups milk 2% or whole
For Finishing:
- 1 tsp umami mushroom seasoning optional
- 1-2 tbsp sherry optional
- Salt and black pepper to taste
Instructions
- Sauté: Using the Sauté function, melt 2 tbsp butter in the Instant Pot. Add onion and mushrooms; cook 6-8 mins until soft.
- First Cook: Add wild rice, broth, 1 tsp salt, sage, and thyme. Lock lid, set valve to Sealing. Cook on High Pressure for 35 mins. Quick Release.
- Second Cook: Stir in carrots, garlic, and celery. Lock lid again. Cook on High Pressure for 10 mins. Quick Release.
- Make Creamy Base:● For Option A: Stir 1 ½ cups heavy cream into the pot.● For Option B: In a saucepan, melt 6 tbsp butter. Whisk in ½ cup flour; cook 1-2 mins. Gradually whisk in 1 ½ cups milk until thick and smooth. Stir sauce into soup.
- Finish: Stir in mushroom seasoning and sherry (if using). Season with salt and pepper. Thin with extra broth if desired. Serve hot.
Notes
Toasting mushrooms well builds flavor. Soup thickens upon standing; thin with broth when reheating. For a wild rice blend, reduce first cook time by 5-10 mins.