Instant Pot Mushroom Wild Rice Soup

Instant Pot soups are a timesaver and so easy to make. Instant Pot Mushroom Wild Rice Soup is such a hearty and comforting soup. It will have you feeling warm and cozy on the inside in no time!

INGREDIENTS TO MAKE MUSHROOM WILD RICE SOUP

• Carrots
• Celery stalks
• Small onion
• Garlic cloves
• Wild Rice
• Fresh mushrooms, sliced (baby bellas, cremini, or white button)
• Vegetable, chicken, or beef stock
• Poultry seasoning
• Herbes De Provence
• Unsalted butter
• All-purpose flour
• Milk, whole or 2%
• Kosher salt and freshly ground black pepper

WHAT IS POULTRY SEASONING?

Poultry Seasoning is a unique blend of herbs and spices that pairs perfectly with any poultry, meaning of the bird variety. But because the herbs and spices are used in many other dishes, it can be used in casseroles, barbecue sauces, meat loaf, as a rub for meats, on fish or cooked vegetables. It’s easy to make your own if you don’t like one of the herbs or spices in the blend.

POULTRY SEASONING CONTAINS: ground herbs and spices: thyme, sage, marjoram, rosemary, black pepper, and nutmeg. (Note: make sure to used ground).

WHAT IS HERBS DE PROVENCE?

Herbes De Provence is a traditional blend of herbs that grow in the summer months in southern France. These herbs grow plentiful there and create this mixture of delicious aromatics that can be used in so many ways. In North America, it became popular in the 1960’s with Julia Child’s cooking show and started showing up in the 1970’s, sold in grocery stores commercially. It can be used on any meat or fish, in soups or stews, salad dressings, in eggs, or cheeses.

HERBES DE PROVENCE CONTAINS: dried thyme, basil, rosemary, tarragon, marjoram, thyme, savory, oregano, and crushed bay leaf.

WHAT IS WILD RICE?

Wild rice is not rice at all. It’s a seed of a aquatic grass that grows in shallow freshwater marshes along shores of streams and lakes. It’s called rice because it looks like a grain of rice. There are four different species of wild rice. One is native to China and the other three are native to North America. The wild rice harvested in North America comes from the Great Lakes region. Native Americans used this rice as a staple food for hundreds of years.

Nutritionally it contains less calories than regular rice: Wild rice has 101 calories, brown and white rice have 112-130 calories. It also contains small amounts of iron, potassium, and selenium. Wild rice is higher in protein (4 grams) than regular rice. Although it’s not a rich protein source, it is a complete protein containing all nine essential amino acids. (Like Quinoa). Wild rice has the same fiber content of brown rice, at 2 grams. Maybe one of the best things about Wild Rice is that is high in powerful antioxidants that is important for our overall health! Antioxidants reduce the risk of several diseases. Lesson here: EAT MORE WILD RICE.

This recipe calls for ONLY Wild Rice. DO NOT use a Wild Rice Mix, brown, or white, rice for this soup. But adding Wild Rice to a mixed rice pilaf or side rice dish is an excellent idea to get more antioxidants into your diet.

HOW TO MAKE INSTANT POT MUSHROOM WILD RICE SOUP

• Add the first 10 ingredients in the Instant Pot and cook for 45 minutes (Press Manual, High Pressure).
• When the time finishes, release the steam valve on the lid.
• When the soup has finished and is releasing steam, melt the butter in a medium saucepan.
• Whisk in the flour and cook, stirring constantly for 1 minute.
• Whisk in the milk, until it is smooth and thick.
• Add 1 tsp salt.
• Stir the thickened sauce into the soup that is in the Instant Pot until incorporated.
• Season with salt and freshly ground black pepper to taste.

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CAN I ADD MEAT TO THIS SOUP?

• Some delicious options are to add cooked chicken, ham, or sausage. 

CAN THIS SOUP BE MADE LESS CREAMY AND THICK?

• If you want a thinner soup, add 1-2 more cups warmed stock. Be careful not to add too much extra liquid.

CAN INSTANT POT MUSHROOM WILD RICE SOUP BE MADE IN A SLOW COOKER?

Fortunately, YES!!! Not all pressure cooker recipes are transferable to a slow cooker method but this one is. This recipe works in both a 6-quart pressure cooker and a 6-quart crock pot.

SLOW COOKER METHOD:

• Cook first 10 ingredients in a slow cooker on LOW for 6-7 hours or on HIGH for 3-4 hours.
• Then on the stovetop, melt the butter in a medium saucepan. Whisk in the flour and cook, stirring constantly for 1 minute.
• Whisk in the milk, until it is smooth and thick.
• Add 1 tsp salt.
• Stir the thickened sauce into the soup that is in the slow cooker until incorporated.
• Season with salt and freshly ground black pepper to taste.
• *For the best results: Add the wild rice the last 2 hours of cooking on LOW or 1 1/2 hour on HIGH. If the wild rice is added the entire cooking time, it is okay but some of the rice will split open.