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Greatest plates · Soup
Instant Pot Wild Rice Soup
Lindsay Ostrom's most-made cosy classic — earthy mushrooms and wild rice in a creamy, herby broth, almost entirely hands-off in the Instant Pot.
Serves 6Prep 15 minCook 45 minSoupChicken
Containsdairy · gluten
Inspired by a recipe from Pinch of Yum ↗
Protein 11%Carbs 41%Fat 48%
About 330 kcal a serve — 9 g protein, 34 g carbs, 18 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Sauté the base
SautéMelt the butter on sauté and soften the onion and mushrooms.
What goes inSauté →
Pressure-cook
35 + 10 minAdd the wild rice, broth, salt, sage and thyme; cook 35 minutes on high pressure. Release, then stir in the garlic, carrots and celery and cook 10 minutes more.
What goes inPressure cook →
Make the creamy base
RouxMelt the butter, whisk in the flour to a paste, then the milk, until smooth and thickened.
In the bowlWhisk →
Combine & serve
FinishStir the creamy base into the soup and loosen with extra broth to your liking. Season and serve.
stir together
Cosy it upServe with crusty bread. Swap the roux for 1½ cups heavy cream for an even richer bowl.
Estimated per serve
330 kcal · 9 g protein · 34 g carbs · 18 g fatestimates, within ~10%
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