Instant Pot Wild RIce Soup
Try this simple instant pot version of the minnesota favorite, wild rice soup. Loaded with wild rice, mushrooms, carrots, onions and garnished with sliced almonds and parsley. This soup will is a midwest charmer!
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,