Description

This comforting Instant Pot Mushroom Wild Rice Soup combines hearty wild rice, savory cremini mushrooms, and fresh kale in a creamy broth, making it a perfect warming meal ready in just 50 minutes.

Ingredients

Units Scale

Soup Base

1 cup Wild rice (uncooked)
3 Carrots (a bit more than 1 cup, diced)
3 stalks Celery
1 cup Onion
4 cloves Garlic (minced)
8 ounces Cremini Mushrooms (sliced)
4 cups Broth (vegetable or chicken)
1/2 teaspoon Thyme (dried )
2 Bay leaf
1/2 teaspoon Rosemary (I used dried)
1.5 teaspoon Salt
1/2 teaspoon Black Pepper (freshly cracked )

Add-ins and Thickening

2 large handfuls Kale leaves (roughly chopped with thick stems removed)
4 tablespoon Butter
1/4 cup All purpose flour
1.5 cups Milk (I used whole milk )

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Instructions

Instant Pot: Add all ingredients (except kale) to the Instant Pot and stir to combine. Close the lid with the vent in the sealing position.
Cook: Cook for 30 minutes in soup (high) mode, then allow a natural pressure release.
Finish Soup Base: Open the lid, then remove and discard the bay leaves. Add the kale leaves and give it a stir.
On the stovetop: When the pressure cooking is done, melt the butter in a pan on the stovetop.
Make Roux: Add the flour and saute for a minute until the raw smell is gone (about 1-2 minutes).
Whisk Milk: Whisk in the milk, a little at a time, until you have a smooth, thick consistency.
Mix it together: Add the roux to the Instant Pot and stir well.
Serve: Serve and enjoy.

Notes

Natural pressure release is essential for safe cooking and flavor development.
Remove bay leaves before serving to avoid bitterness.
Adding kale at the end preserves its color and texture.
Whisk milk gradually into the roux to avoid lumps in the soup.