Wild Rice and Mushroom Soup

By: Urvashi Pitre

Wild Rice and Mushroom Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Lunch, Main Course, Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Per Serving Calories: 180
Total Fat: 4g
Saturated Fat: 2g
Sodium: 820mg
Carbohydrates: 31g
Fiber: 4g
Sugars: 10g
Protein: 8g"]
cuisine icon 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 icon Prep Time
15 min
cook icon Cook Time
30 min

serving icon 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.
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