Pressure Cooker Creamy Wild Rice Soup

Name: Pressure Cooker Creamy Wild Rice Soup
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 4 cups vegetable broth; 5 carrots, peeled and chopped; 5 stalks celery, diced; 1 cup wild rice; 1 cup fresh diced mushrooms; ½ yellow onion, chopped; 1½ tablespoons minced garlic; 1 teaspoon salt; ½ teaspoon dried thyme; 6 tablespoons unsalted butter; ½ cup all-purpose flour; 1½ cups milk, divided

Marrekus and Krysten Wilkes Website

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This creamy wild rice soup is made in a pressure cooker with mushrooms, carrots, and celery. It’s a simple recipe that’s great for chilly weeknights in the Fall and Winter. This hearty one-pot meal is made is just over an hour in the MultiPot Pressure Cooker. It is a fix-it-and-forget it soup that will change up your dinner time routine. You can choose your favorite mushrooms for this recipe. Both baby bella and white button mushrooms work well.

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Servings: 6

Ready in: 1hr 10min PT1H10M

Ingredients

4 cups vegetable broth
5 carrots, peeled and chopped
5 stalks celery, diced
1 cup wild rice
1 cup fresh diced mushrooms
½ yellow onion, chopped
1½ tablespoons minced garlic
1 teaspoon salt
½ teaspoon dried thyme
6 tablespoons unsalted butter
½ cup all-purpose flour
1½ cups milk, divided

Appliances

For best results, we recommend using:

Directions

Stir vegetable broth, carrots, celery, rice, mushrooms, onion, garlic, salt, and thyme together in the steel pot of your pressure cooker.
Lock pressure cooker lid in place and set steam vent to Sealing.
Select Pressure Cook (Manual) and cook for 45 minutes on High pressure.
Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
Melt butter in a small saucepan over medium heat. Stir flour into melted butter; cook for 2 minutes.
Stir ½ cup milk into the flour mixture until smooth; repeat with remaining milk. Cook until you have a thick and creamy sauce, about 2 minutes.
Stir sauce into the wild rice soup.

Mealthy tip:

Did you know, wild rice is actually a grass? It is harvested as a grain and is native to North America. Wild rice is high in protein, dietary fiber, and low in fat. It is also gluten-free.

Tagged:

Mushrooms One Pot Or Pan Wild Rice Pressure Cooker Soups And Stews Multipot

Reviews

4.5out of 5 Stars

(6 Reviews)

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What others are saying

George Delamea says:

You HAVE to try this! You won't believe how great this is on a cold day. I would recommend not changing a thing; this recipe is perfect as-is. I wanted to add more vegetables, but didn't and am glad I didn't.

Randall Hauk says:

Creamy rice dishes are so comforting. This one is no exception. I loved the use of wild rice, which I find to be vastly underrated/underused. I used chanterelle mushrooms because I had them. Definitely better than white or even cremini.

Sam Dalton says:

This was a really good soup. I wasn't sure how it was going to turn out, but it was delicious. Wild rice is a favorite ingredient in our house, so whenever we have an opportunity to cook with it we do.

Laura Griffin says:

I'm obsessed with this creamy soup. It was so delicious! I used chicken broth instead of vegetable broth, so technically mine wasn't vegetarian, but it was so good. Definitely going to make it again!

Melissa P says:

Could not find pure wild rice so had to use a blend that had other grains mixed it with it. I really enjoyed this recipe, I thought it had nice flavor and loved the creamy element. Wouldn’t mind making this again but with chicken.

Melissa Nick says:

Too pasty. I had to thin it out with extra broth and water. I didn't think the flavor was that great, either.