Instant Pot Mushroom Wild Rice Soup
A creamy vegetarian soup combining wild rice, mushrooms, and vegetables in a rich broth base. Hearty and warming, finished with a butter-flour roux and fresh kale.
Ingredients
Method
Completed steps 0
Combine wild rice, carrots, celery, onion, garlic, mushrooms, broth, thyme, bay leaves, rosemary, salt, and pepper in the Instant Pot. Stir to combine, then seal the lid with the vent in sealing position.
Cook on high pressure for 30 minutes. Allow pressure to release naturally.
Open the lid and remove the bay leaves. Stir in the kale.
While the pot cooks, melt butter in a skillet over medium heat.
Whisk in flour and cook for 1–2 minutes, stirring constantly, until the raw flour smell disappears.
Gradually whisk in milk until the mixture is smooth and thickened.
Stir the roux into the Instant Pot until fully combined.
Ladle into bowls and serve.
Notes
Refrigerate leftovers up to 4 days; the soup thickens as it cools and can be thinned with additional broth or milk when reheating.
For a lighter version, substitute half-and-half or heavy cream for the milk, or omit the roux and use a blend option to thicken naturally.
Dice carrots and celery into similar sizes so they cook evenly.
Calories: 423 kcal · Carbs: 56 g · Protein: 17 g · Fat: 17 g · Sodium: 1146 mg · Fiber: 6 g · Sugar: 11 g
Adapted from pipingpotcurry.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.