Wild Rice and Mushroom Soup
By :Urvashi Pitre
instant pot recipes, pressure cooker soup, wild rice mushroom soup
This soup uses a scant 1/2 cup of wild rice, but cooks it until it is very tender and almost bursting, which adds a lovely creaminess to the soup. You can always stir cooked rotisserie chicken into the finished soup to make a heartier main dish, or enjoy as-is for a soup course.
instant pot recipes, pressure cooker soup, wild rice mushroom soup
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Cuisine Modern
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Evaporated Milk, Mushrooms, Wild Rice
Prep Time 15 minutes
Cook Time 30 minutes
Servings
4 people
Ingredients
  • 2 cups baby carrots chopped lengthwise
  • 2 cups sliced mushrooms
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/2 cup wild rice
  • 3 cloves garlic minced
  • 1 1/2 tsp poultry seasoning
  • 1 1/2 tsp kosher salt
  • 4 cups Water plus more if needed
  • 1 can evaporated milk 5-ounce
Cuisine Modern
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Evaporated Milk, Mushrooms, Wild Rice
Prep Time 15 minutes
Cook Time 30 minutes
Servings
4 people
Ingredients
  • 2 cups baby carrots chopped lengthwise
  • 2 cups sliced mushrooms
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/2 cup wild rice
  • 3 cloves garlic minced
  • 1 1/2 tsp poultry seasoning
  • 1 1/2 tsp kosher salt
  • 4 cups Water plus more if needed
  • 1 can evaporated milk 5-ounce
instant pot recipes, pressure cooker soup, wild rice mushroom soup
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. 1. In the Instant Pot, combine the carrots, mushrooms, onion, celery, rice, garlic, poultry seasoning, salt, and water.
  2. 2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 20 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure. Stir in the evaporated milk.
  3. 3. Use an immersion blender to purée about half the mixture. Add water, if needed, to achieve desired consistency. Serve hot.
Recipe Notes

Per Serving Calories: 180
Total Fat: 4g
Saturated Fat: 2g
Sodium: 820mg
Carbohydrates: 31g
Fiber: 4g
Sugars: 10g
Protein: 8g

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