Instant Pot Wild Rice Soup
Description
On frosty winter days, nothing beats the comforting warmth of a hearty soup. This one-pot wild rice soup is your ultimate go-to for quick and comforting meals, especially with the Instant Pot making it a breeze to prepare in mere minutes!
Ingredients
- 2 tablespoons olive oil
- 8 ounces white button mushroom, sliced
- 1 large leek, chopped
- 2 cloves garlic, minced
- 3 medium carrots, chopped
- 3 stalks celery, chopped
- 1 cup wild rice, uncooked
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaves
- 1 teaspoon salt
- ¾ teaspoons black pepper
- 1 cup heavy cream
- Fresh thyme for garnish, optional
Instructions
- Select saute mode and add olive oil to the instant pot, once hot add the mushroom and saute for about 5 to 6 minutes. Add the leek and garlic and continue cooking for another 3 minutes. Cancel saute mode.
- Add the carrots, celery, rice, broth, dried thyme, bay leaves, salt, and pepper. Stir.
- Place the lid on the instant pot, seal the valve, select manual high pressure, and cook for 15 minutes. (it will take about 20 minutes for the pressure to rise and start cooking)
- Once the soup is cooked, let the pressure release naturally.
- Open the lid carefully, add the heavy cream and stir to combine everything.
- Serve in a bowl, and garnish with fresh thyme if desired.
Equipment
- Pressure Cooker, Instant Pot Pressure Cooker or Ninja Foodi Pressure Cooker
- Sharp Knife
- Cutting Board
Nutrition
Serving: 1ServingCalories: 236kcalCarbohydrates: 23gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 34mgSodium: 802mgPotassium: 343mgFiber: 3gSugar: 5gVitamin A: 4772IUVitamin C: 4mgCalcium: 50mgIron: 1mg