Winter is the time for SOUP! Here is another hearty soup you can whip up in the Instant Pot. This wild rice and mushroom soup is creamy, filling, and very tasty! What I love about this recipe is that you can make it non-dairy if you want without sacrificing the flavor! You can also omit the chicken for a vegetarian option.
Wild rice & Mushroom Soup
Ingredients
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 3 skinless boneless chicken thighs or chicken breast, chopped (optional) Still tasty without chicken.
- 1 cup celery (approximately 3 stalks sliced)
- 3-4 oz button mushrooms (sliced)
- 1 cup cubed carrots (approximately 2 medium carrots)
- 1/2 yellow bell pepper (chopped) *If you don’t care for bell peppers, you can add frozen corn.
- 1 cup wild rice (must be WILD RICE)
- 2 Tbsp chopped fresh sage (1/2 Tablespoon dried)
- 1 Tbsp fresh thyme leaves (1 teaspoon dried)
- zest of 1 lemon (optional)
- 1 pinch nutmeg
- 4 cups chicken broth (vegetable broth can be used it vegetarian option is preferred).
- 1/4 cup butter (for non-dairy option: use coconut oil, or olive oil)
- 1/2 cup whipping cream (nondairy option: use coconut cream)
- 1/4 cup all-purpose flour (gluten-free: use rice, buckwheat, or millet flour)
- 1/2 cup milk (non-dairy option: use coconut milk, almond, or soy milk)
- 1 teaspoon salt
- pepper to taste
Wild rice & Mushroom Soup Instructions
Peel and chop onion, carrots, bell pepper, and celery
I love this veggie chopper!
Mince the garlic
Slice mushrooms.
This mushroom slicer is the BEST. It is great for chopping mushrooms, olives, and boiled eggs!
Cube chicken thighs.
The easiest way to do this is with partially frozen boneless chicken thighs.
Saute onions and garlic
Press “SAUTE” on the Instant Pot and when hot add onions and garlic. Stir until onions are wilted and slightly brown. De-glaze pan by adding a little of the bone broth.
Add chicken, mushrooms, remaining vegetables, and wild rice.
Add broth, sage, thyme, lemon zest, nutmeg, salt, and pepper.
Place the lid on the pot and turn the valve to the sealing position.
Press “MANUAL” at high pressure. Change time to 30 minutes.
It will take some time for the soup to come to pressure, so the actual cooking time is longer than 30 minutes.
When the buzzer sounds, let the soup “NATURAL RELEASE”
This may take up to 20-25 minutes, so plan accordingly.
While the soup is naturally releasing, prepare the Bechamel sauce.
Bechamel Sauce:
- Add 1/4 cup butter or oil of choice to a small saucepan and melt over medium-low heat.
- Place 1/4 cup flour into the pan and whisk until well combined.
- Add cream and whisk well
- Then add 1/2 cup milk and whisk until well combined and heated through.
- Remove from heat and continue whisking until it thickens (about 5 minutes).
Add Bechamel sauce to ready cooked soup in Instant Pot and stir.
For a creamier texture, let the soup sit for about 10 minutes longer and stir frequently.
Sprinkle with fresh chopped parsley or cilantro.
Instant Pot: Creamy Wild Rice & Mushroom Soup with Non-Dairy Option
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This wild rice and mushroom soup is creamy, filling, and very tasty! Easy to make in the Instant Pot! What I love about this recipe is that you can make it non-dairy if you want without sacrificing the flavor!
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
- Yield 8 Servings
Ingredients
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 3 skinless boneless chicken thighs or chicken breast, chopped (optional) Still tasty without chicken.
- 1 cup celery (approximately 3 stalks sliced)
- 3-4 oz button mushrooms (sliced)
- 1 cup cubed carrots (approximately 2 medium carrots)
- 1/2 yellow bell pepper (chopped) *If you don’t care for bell peppers, you can add frozen corn.
- 1 cup wild rice (must be WILD RICE)
- 2 Tbsp chopped fresh sage (1/2 Tablespoon dried)
- 1 Tbsp fresh thyme leaves (1 teaspoon dried)
- zest of 1 lemon (optional)
- 1 pinch nutmeg
- 4 cups chicken broth (Vegetable broth can be used it vegetarian option is preferred).
- 1/4 cup butter (for non-dairy option: use coconut oil, or olive oil)
- 1/2 cup whipping cream (non dairy option: use coconut cream)
- 1/4 cup all purpose flour (gluten free: use rice, buckwheat or millet flour)
- 1/2 cup milk (non-dairy option: use coconut milk, almond or soy milk)
- 1 teaspoon salt
- pepper to taste
INSTUCTIONS
PEEL AND CHOP ONION, CARROTS, BELL PEPPER AND CELERY
MINCE THE GARLIC
SLICE MUSHROOMS.
CUBE CHICKEN THIGHS.
The easiest way to do this is with partially frozen boneless chicken thighs.
SAUTE ONIONS AND GARLIC
Press “SAUTE” on the Instant Pot and when hot add onions and garlic. Stir until onions are wilted and slightly brown. De-glaze pan by adding a little of the bone broth.
ADD CHICKEN, MUSHROOMS, REMAINING VEGETABLES AND WILD RICE.
ADD BROTH, SAGE, THYME, LEMON ZEST, NUTMEG, SALT AND PEPPER.
PLACE THE LID ON THE POT AND TURN THE VALVE TO THE SEALING POSITION.
PRESS “MANUAL” AT HIGH PRESSURE. CHANGE TIME TO 30 MINUTES.
It will take some time for the soup to come to pressure, so actual cooking time is longer than 30 minutes.
WHEN THE BUZZER SOUNDS, LET THE SOUP “NATURAL RELEASE”
This may take up to 20-25 minutes, so plan accordingly.
WHILE THE SOUP IS NATURAL RELEASING, PREPARE THE BECHAMEL SAUCE.
Béchamel Sauce:
Add 1/4 cup butter or oil of choice to a small saucepan and melt over medium-low heat.
Place 1/4 cup flour into pan and whisk until well combined.
Add cream and whisk well
Then add 1/2 cup milk and whisk until well combined and heated through.
Remove from heat and continue whisking until it thickens (about 5 minutes).
ADD BECHAMEL SAUCE TO READY COOKED SOUP IN INSTANT POT AND STIR.
For a creamier texture, let the soup sit for about 10 minutes longer and stir frequently.
Sprinkle with fresh chopped parsley or cilantro.
Yummy, yum!
Jan Howell
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Jan Howell
Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.
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