Living in Minnesota for 20 years. Wild rice soup has become one of my favorite soups. I love the nuttiness of the wild rice with the creaminess of the soup and the earthiness of the mushrooms. Everyone has their own version. I have found this Instant Pot Wild Rice Soup to be my favorite interpretation of it. I also love that you can make this within half the time of a stove top version.
Tips for making Soup
Wild Rice
You want to always rinse your wild rice before using it. This will remove any debris or dust. Did you know that wild rice is actually a seed and not a grain?! Wild right!
Being denser with a shell you will have to cook the wild rice for longer than normal rice. On a stove top it would normally take about 45 minutes. In an Instant Pot it will be a total of 25 minutes allowing preheat time. I like cooking my rice before adding it to my soup to guarantee that it is cooked perfectly every time.
Rinse off your rice and place it in your instant pot 1 part rice to 2 parts water. 15 minutes manual and then 10 minutes natural release which means instead of letting the steam off immediately when it’s done you will let it rest for another 10 minutes. Finish letting out the remaining steam and set it aside. If there is any excess water on your rice you can drain it off.
Prepare your Mirepoix
Mirepoix is the french term for the 3 main diced vegetables. Onion, celery and carrots. Sometimes with added seasonings and herbs. You can find this at the beginning of most soups, stews and sauces. You want your dices to be as even as possible so they cook evenly. If you want to know how to cut a mirepoix you can watch this short video on it. For this soup you want to chop your mirepoix small.
https://www.youtube.com/watch?v=vz0k-SlQPNk&t=28s
Once you are done chopping your vegetables you can turn your Instant Pot to Saute.
Add in butter and mirepoix. Saute for 2 minutes and add in your mushrooms. Let them sweat for a minute and add in all of your seasonings.
Add in your flour next. This will be what thickens your soup, very similar to a roux. (equal parts butter and flour cooked together to add to a soup to thicken it). Stir for 1 minute or until all the flour has been mixed well into the vegetables.
Deglazing
Deglazing your pan is using a wine or broth to remove all the stuck on carmelized, brown bits that are on the bottom of your pan. This adds more flavor to your dish and keeps your Instant Pot from burning.
Turn your Instant Pot off of Saute.
Now you can add in your cooking sherry to deglaze the pan. It doesn’t have to be fancy sherry. Most stores sell a general cooking sherry in their vinegar departments. This brightens any cream soup up. If you don’t have sherry you can use marsala wine or you can omit it completely.
Scrape up as much of the brown bits off the bottom with a wooden spoon. Add in 2 cups of your vegetable stock to get the remaining stuck on parts. Be sure to remove everything from the bottom of the pan for flavor and so your soup doesn’t burn.
Finally add in your remaining stock and turn to manual for 5 minutes.
Finishing Touches To Your Instant Pot Wild Rice Soup
Quick release your soup, remove the lid and mix in worcestershire and sour cream.
The worcestershire gives it an added umami flavor. You can also sub that for coconut aminos. I like using the vegan, gluten free wizards organic.https://amzn.to/2HBqxDI
I also like using dairy free sour cream instead of half and half because I personally like a thicker soup but feel free to use a cream or half and half if you want a thinner soup. My favorite dairy free sour cream is Tofutti
Garnish with slivered almonds and chopped parsley.
And Enjoy!
Instant Pot Wild RIce Soup
Equipment
- Instant Pot
Ingredients
Wild Rice
- 1 Cup Wild Rice Rinsed
- 2 Cups Liquid Use water or broth
Soup Ingredients
- 1 Yellow onion Diced
- 1 Cup Carrots Diced
- 1/2 Cup Celery Diced
- 2 Tbsp Butter I use Earth Balance
- 8 Oz Crimini Mushrooms Sliced
- 1/2 Tsp Dry Mustard Seasoning
- 1/2 Tsp Curry Powder
- 1/2 Tsp Dried Parsley
- 1.5 Tsp Salt
- 1 Tsp Pepper
- 6 Cups Vegetable Broth
- 1/2 Cup Flour I use Bobs All Purpose Gluten Free Flour
- 3 Tbsp Sherry Wine
- 1 Tbsp Worcestershire Sauce I used The Wizards Organic
- 2 Tbsp Sour Cream I like using Tofutti dairy free sour cream.
Garnish
- 1/2 Cup Slivered Almonds
- 1/4 Cup Fresh Italian Parsley Chopped
Instructions
- Start my making wild rice in the Instant Pot.
- Rinse rice well. Place 1 cup rice to 2 cups liquid. Manual 15 minutes. Natural Release 10 minutes. Set aside for later.
- Dice onion, carrots, celery and slice mushrooms.
- Once you have cooked and removed the rice turn Instant Pot back to Saute.
- Add in 2 tbsp butter. Once melted add in your mirepoix. (onions,carrots and celery).
- Saute for 2 minutes and add in mushrooms.
- Saute for another minute and now add all of the dry spices. Mix together.
- Stir in the flour making sure all the vegetables are coated. cook for 1 minute.
- Now turn off the saute and deglaze the pan with 3 tbsp of sherry. Using a wooden spoon scrape up the bits at the bottom.
- Now add in 2 cups of the broth. Finish scraping the rest of the stuck on bottom pieces. You want it all to be scraped up so it doesn't burn.
- Finally add in the last 4 cups of broth. Turn on Manual for 5 Minutes. Quick release when finished.
- Once you soup is done. Stir in 1 tbsp worcestershire and 2 tbsp sour cream.
- Scoop into bowls and garnish with slivered almonds and fresh chopped parsley,