Wild Rice and 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.

Cuisine

Modern

Course

Lunch, Main Course, Soup

Difficulty

Easy

Duration

30-60 min

Diet

Gluten Free, Vegetarian

Cooking Technique

Pressure Cook

Keywords

30-60 min, 4 people, baby carrots, chopped celery, chopped onion, contributed, cook 30 min, easy, evaporated milk, garlic, gluten free, insta pot soup, kosher salt, lunch, main course, modern, poultry seasoning, prep 15 min, pressure cook, pressure cooker recipes, sliced mushrooms, soup, vegetarian, water, wild rice

Prep Time

15 min

Cook Time

30 min

Servings

4 people

Ingredients

2 cups baby carrots
2 cups sliced mushrooms
1 cup chopped onion
1 cup chopped celery
1/2 cup wild rice
3 cloves garlic
1 1/2 tsp poultry seasoning
1 1/2 tsp kosher salt
4 cups Water
1 can evaporated milk

Instructions

1. In the Instant Pot, combine the carrots, mushrooms, onion, celery, rice, garlic, poultry seasoning, salt, and water.
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. Use an immersion blender to purée about half the mixture. Add water, if needed, to achieve desired consistency. Serve hot.

Notes