Instant Pot Mushroom and Wild Rice Soup
This Instant Pot Mushroom and Wild Rice Soup is perfect for a cold night. It’s the perfect midweek dinner as it comes together in minutes and it makes the BEST leftovers.
The more I use my Instant Pot, the more I appreciate what it does. There was definitely a learning curve to it but once I got the hang of it there was no turning back! The possibilities of the pressure cooker are endless.
One of my favorite ways to use the pressure cooker is to make soups and stews. What would normally take hours of simmering to get that deep, rich flavor, you can get in a fraction of the time! It’s no secret that I love soups during the winter and this hearty mushroom soup is no exception.
January brought us a ton of snow and February is looking like it’s going to do the same. When it’s snowing you can bet that I’m jamming in as much time on the mountain as I can! So while I’m snowboarding a ton, any resemblance of meal prep goes straight out the window. I rely on meals that have a quick prep and can be on the table asap!
This ‘almost’ vegetarian soup is hearty, comforting, and just what I want for dinner when it’s dark and cold outside. I call it ‘almost’ vegetarian because it relies on a beef broth for a hearty base. You could easily use a vegetarian broth but I just really love the flavor that a good beef stock lends.
Totally pricy, I know, but I love the Epic Provisions beef broth. It’s totally worth the splurge. I take a short cut and use mushrooms that are already sliced- it saves a ton of time! The wild rice blend from Trader Joes is my favorite but feel free to use whatever hearty rice you have on hand.
I like to serve this soup with a good crusty bread (slathered in butter, no doubt) and a glass of red wine. This very well might be my favorite cold weather meal of ALL TIME!
Seriously. Soup + bread + wine = my jam.
Have a great rest of the week. Stay warm and happy cooking! xo, Kelley
photos by Kellie Hatcher/ recipe my Mountain Mama CooksPrint
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, thinly sliced (about 2 cups)
- 2–3 stalks celery, diced (1 cup)
- 1–2 carrots, diced (1/2 cup)
- 2 cloves garlic, minced
- 2 lb sliced mushrooms
- 1 tablespoon sherry vinegar
- 6 cups beef broth (you use veg broth too to keep it vegetarian)
- 3/4 cup wild rice
- 2 bay leaves
- salt and pepper
- Plug in the Instant Pot or other manual pressure cooker and choose the ‘sauté’ function. Add the butter and olive oil to melt. Add the onion, celery and carrot and a pinch of salt and pepper. Cook 3-5 minutes, stirring often, just until the onions are starting to soften and caramelize. Add the garlic and mushrooms. Cook 3-5 minutes. Add the sherry vinegar and stir for 30 seconds or so until the vinegar evaporates.
- Add the beef broth, bay leaves, and wild rice. Securely attach the lid and make sure the valve is in the ‘non-venting’ position. Using the ‘manual mode’, set the Instant Pot to ‘high’ and set timer for 20 minutes. Let the pressure cooker naturally release for 15 minutes before finishing with a quick release. Season with salt and pepper.
- Optional- I like a “less” chunky soup so prefer to put about 3/4 of the soup into my blender and blitz just a bit to bake the soup a little more pureed and thick. You could use an immersion blender or food processor to achieve this as well. Or you could leave it as is! Serve warm.