December 10, 2017

Instant Pot Creamy Mushroom and Wild Rice Soup

My husband loves soup. He says he could eat it every day for lunch, so every fall I start cooking my way through all our favorite recipes, happy to rediscover those that I've ignored during the summer and happy to have delicious leftovers (which my husband also loves) to serve for lunch. Once I've grown tired of all the familiar recipes, I start searching online and through my cookbooks for something new. Since we recently got an Instant Pot, I was eager to try this creamy mushroom and wild rice soup, which I found on Pinch of Yum (a new-to-me food blog that is quickly becoming a favorite!). Not only was it super easy, but there were plenty of leftovers for future meals. However, instead of saving it for Rod's lunches, I decided to freeze it so we can take it on our next camping trip.

Instant Pot Creamy Mushroom
and Wild Rice Soup


For the Instant Pot:

5 medium carrots, chopped
5 stalks celery, chopped
Half of an onion, chopped
3 cloves garlic, minced (optional)
1 cup uncooked wild rice
8 oz. fresh mushrooms, sliced
4 cups vegetable or chicken broth
1 tsp. salt
1 tsp. poultry seasoning
1/2 tsp. dried thyme

For the Stovetop:

6 Tbsp. butter
1/2 cup flour
1 1/2 cups 2% milk

Instant Pot: 

Place all the ingredients in the first list into the Instant Pot. Cook on manual for 45 minutes. After 45 minutes, release the steam using the valve on top.


Just before the soup is finished cooking, melt the butter in a saucepan. Whisk in the flour and cook for one to two minutes. Whisk in the milk, a little bit at a time, until you have a smooth, thickened sauce. Salt to taste.

Once the soup is finished cooking and you've released the steam on the Instant Pot, stir in the creamy sauce.

Serve with a green salad or crusty bread.

Yield: 6 servings

My Notes:

I added a few handfuls of diced rotisserie chicken (brought to room temperature) when I added the roux to the soup. The wild rice gives the soup a delicious nutty flavor, but my husband prefers regular rice, so I'll try that next time around.

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  1. We love soup too and it's soup weather here right now. I don't have an Insta-Pot so I'd have to cook this longer.

    1. I checked Pinch of Yum's recipe and she states the following:

      Stovetop version: Saute carrots, celery, onion, garlic, and mushrooms with oil. Add wild rice, broth, and salt. Simmer until wild rice is cooked (1-2 hours). Make the roux and mix it in.

  2. I make soup at least once a week (even here in Florida)... we love it for lunches, too. Still trying to decided if I need an Insta-Pot. Maybe I'll ask for one for Christmas.

    1. JoAnn, my mom bought the Insta-Pot and I'm still not convinced it's any better than a Crock-Pot. It may be handy for a busy family with both partners working, but even then, I was happy throwing stuff in my Crock-Pot and letting it simmer all day while I was at work. If you get one for Christmas, I'll be anxious to see your posts with recipes!

  3. That's a very big pot of soup for two people! I bet it would make a delicious base for a casserole as well (much better than the canned variety, which I would NEVER use).

    best... mae at

    1. Mae, we love leftovers and I froze a couple of servings, as well, so it was perfect for us. I like your idea for using it in a casserole. Thanks for the inspiration!

  4. It's high summer here so soups will be a few months away. A goodie. Have a great week. Cheers from Carole's Chatter

    1. Carole, we don't eat a lot of soup in the warmer months, either. That's why I like to fix it as much as I can during the fall and winter months. Time to find a new one to make this week. :)

  5. I too could eat soup every single day. I love it! Great use of the pressure cooker. I'm going to have to check out Pinch of Yum -- that's new to me.

    1. Candace, I like the way that soup is so filling. I can have a small bowl and be completely satisfied for several hours. Enjoy Pinch of Yum. I don't follow a lot of food blogs anymore, but I do like that one.

  6. I have sn instant pot but never use it. This post has me rethinking that. I think I need to set a resolution for myself to give my instant pot a second chance. Thanks for this.

    1. Margot, I hope to find more recipes, too. I still prefer my Crock-Pot, but I'm willing to keep trying!


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