<p>Wild Rice Soup in the Instant Pot! So creamy and simple and ready in an hour. Perfect for fall/winter nights!</p>

Instant Pot Creamy Mushroom Wild Rice Soup

medium carrots, chopped

stalks celery, chopped

an onion, chopped

garlic,

uncooked wild rice (see notes)

mushrooms,

broth

salt

poultry seasoning (see notes)

thyme

butter

cup flour

milk (I used 2%)

Instant Pot

Put all the ingredients in the first list into the Instant Pot (affiliate link). Cook for 45 minutes (manual, high pressure). Release steam using the valve on top.

Put all the ingredients in the first list into the Instant Pot. Cook for 45 minutes (manual, high pressure). Release steam using the valve on top.

Instant Pot Wild Rice Soup Step 1

Stovetop

 When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.

Instant Pot Wild Rice Soup Step 2

Together: 

Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.

Instant Pot Wild Rice Soup Step 3

I used unsweetened almond milk and it came out awesome! Be sure to use the correct wild rice though! I used a wild rice blend yesterday and soy milk and  it didn’t really work well. Today I used the correct wild rice and almond milk and it’s amazing!

This is the second time I have made this instant pot recipe.  Fabulous every time!  Thank you.

I used oatmilk and vegan butter and it turned out great! (Although I did have to add more salt/pepper to taste.)

Great base recipe, but found it incredibly bland with an almost oatmeal-like texture. Added another 4 cups of chicken broth, around 2 tsp red pepper flakes, and 1/2c cooking sherry, and 1 bay leaf, and it is so much better! There is a depth of flavor that I'm missing, but till I figure it out, this is delicious. Toasted jalapeno focaccia and a spinach salad will go perfectly with this soup.

Added Italian sausage cause I wanted meat and it came out amazing!

I just tried this deliciously looking recipe. The taste was straight on point! But the consistency unfortunately wasn’t. It turned out so mushy and thick...I followed the exact recipe except for the type of rice. I used the wild rice blend. Could that be it?

If it's way overcooked, you're likely using the wrong type of wild rice. My aunt from MN sends us wild rice, and I have to cook it almost 70 minutes to get it soft enough (we are at a higher elevation, so have to go that little extra time). If it's whole, natural wild rice, it shouldn't be mushy!!!

Mine was mushy as well and very bland. Smelled great but had no flavor. I almost think it needs double the seasonings. It was actually better before I added the butter/flour/milk mixture. I was super excited to make this and ended up disappointed.

Amazing recipe! I’ve made it both ways, but if you happen to find yourself with wild rice mix, just cook it less. I used 1 cup of a wild rice mix and mostly frozen chicken thighs, and I just cooked it for 17 minutes on high and it was great. If I hadn’t had the frozen chicken I’d have done even less, maybe 12-15 minutes. Also, I think the full roux makes it too rich, so I only use half. I’d say add it gradually to taste. And finally, if adding chicken, after shredding it, chop it too into bite size pieces. Otherwise the soup gets really stringy.  Enjoy!

I thought 45 minutes seemed too long. I went with 40. It was delicious but mushy. I used real wild rice--not a blend.

https://www.youtube.com/watch?v=1utytfl65b0

Wild Rice Soup in the Instant Pot! So creamy and simple. Perfect for fall/winter nights!

Full recipe: https://pinchofyum.com/instant-pot-wild-rice-soup

PRODUCTS (Amazon affiliate links)
Wild rice: http://amzn.to/2zeiT8A

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instant pot creamy mushroom wild rice soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 1 hours

Servings: 6

Author : Lindsay

Ingredients

Instructions

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