Instant Pot Wild Rice Soup

Name: Instant Pot Wild Rice Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 6 servings
Ingredients: 2 cups Wild Rice; 1 cup yellow onion, diced; 2 celery stalks, sliced; 3 carrots, sliced; 4 garlic cloves, minced; ½ teaspoon red pepper flakes; season with salt & pepper; 8 cups vegetable broth, divided; 2 cups mushrooms, sliced; 3 tablespoons olive oil; 1/2 teaspoon thyme; 1 cup milk; ½ cup parmesan cheese, grated

This both hearty and healthy recipe features California-grown Wild Rice and is perfect for your instant pot! This recipe comes to us from our friend Erin @thealmondeater in partnership with USA Rice and the Feedfeed.

Overhead shot of a white bowl full of Wild Rice Soup with a spoon sticking out

Yield

Makes 6 servings

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

Rice & Vegetables:

2 cups Wild Rice
1 cup  yellow onion, diced
2 celery stalks, sliced
3 carrots, sliced
4 garlic cloves, minced
½ teaspoon red pepper flakes
season with salt & pepper
8 cups vegetable broth, divided
2 cups mushrooms, sliced
3 tablespoons olive oil
1/2 teaspoon thyme
1 cup milk
½ cup parmesan cheese, grated

Directions

Turn Instant Pot to sauté, then add the onion, celery, carrots, garlic, red pepper, salt, and pepper and sauté with 1-2 tablespoons olive oil for 2-3 minutes.
Then, add rice and 32 ounces vegetable broth and pressure cook for 15 minutes.
While rice is cooking, cook the mushrooms: heat olive oil in a large skillet, then add the mushrooms and thyme and sauté until the mushrooms are crispy, about 5 minutes; set aside.
Once the Instant Pot beeps, pressure release it and carefully open the lid. Stir in the milk, cheese, the rest of the broth, and HALF of the mushrooms.
Divide soup into bowls, then top them with the remaining mushrooms. Enjoy!