INSTANT POT WILD RICE SOUP RECIPE
This Instant Pot wild rice soup recipe is cozy and naturally creamy, so it's a 100% plant based dinner. Serve with crusty bread. For a stovetop version, go to Best Wild Rice Soup.
Provided by Sonja
Categories Main Dish
Time 1h15m
Number Of Ingredients 16
Steps:
- Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
- Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.
- Add the olive oil to the Instant Pot and turn on Saute mode. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes.
- Add the broth, wild rice, dried white beans, 2 teaspoons kosher salt, and black pepper. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the "Sealing" position.
- Cook on High Pressure for 45 minutes: Press the Pressure Cook button, making sure the "High Pressure" setting is selected, and set the time. Note that it takes about 5 to 10 minutes for the pot to "preheat" and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
- Vent the remaining steam from the Instant Pot by moving the pressure release handle to "Venting", covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid. Taste a bean to see if it is tender (bean brands can vary). If not, cook on High Pressure for another 5 minutes and do a quick release.
- Using a liquid measuring cup, carefully remove 2 cups of the hot soup (including the broth, veggies and rice) to a blender. Drain the cashews and add them to the blender with the dried sage. Blend on high for about 1 minute until creamy. Then pour back into the soup.
- Add 1/2 teaspoon kosher salt and the soy sauce. Taste, and adjust seasonings as desired. Garnish with a drizzle of olive oil and fresh ground pepper.
Nutrition Facts : ServingSize Bowl, Calories 247 calories, Sugar 6.4 g, Sodium 784.2 mg, Fat 9.7 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 34.2 g, Fiber 5.7 g, Protein 8.7 g, Cholesterol 0 mg
INSTANT POT WILD RICE SOUP
We're making cozy Instant Pot Wild Rice Soup and it's everything! Packed with mushrooms, carrots, celery, wild rice, cream, and seasonings. It's so creamy, so cozy, and perfect for a night in.
Provided by Lindsay
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- Put all the ingredients in the first list into the Instant Pot (affiliate link). Cook for 45 minutes (manual, high pressure). Release steam using the valve on top.
- When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
- Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.
Nutrition Facts : Calories 313 calories, Sugar 8.1 g, Sodium 1103.4 mg, Fat 13.7 g, SaturatedFat 8.1 g, TransFat 0.1 g, Carbohydrate 39.7 g, Fiber 4.5 g, Protein 10.1 g, Cholesterol 35.5 mg
INSTANT POT WILD RICE SOUP RECIPE
This hearty, flavorful Instant Pot Wild Rice Soup is the perfect soup to add to your fall soup rotation. Not only is it packed with flavor, warm, and filling--but it is simple to make!
Provided by Kristen Hills
Categories Soup
Time 1h5m
Number Of Ingredients 12
Steps:
- Add the carrots, celery, onion, garlic, rice, mushrooms, chicken broth, salt, and poultry seasoning into the Instant Pot.
- Lock lid in place and turn valve to sealing. Press Manual or Pressure Cook and set cook time for 45 minutes.
- Allow natural release.
- When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Add more salt if you need too.
- Mix the creamy sauce with the soup in the Instant Pot and you will have DELICIOUS wild rice soup!
INSTANT POT WILD RICE SOUP
This creamy wild rice soup is easy to make and delicious! Made with easy to find ingredients, it's a cozy and comforting soup is perfect one pot meal.
Provided by Prajakta Sukhatme
Categories Comfort Food
Time 35m
Number Of Ingredients 12
Steps:
- Press SAUTE. Add oil to the main steel insert of Instant Pot. Let the oil heat up for a minute. Add onions, sprinkle some salt and sauté for 2-3 minutes until onions become soft and translucent.
- Add vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato and seasoning in the pot. Stir briefly to combine. Cancel SAUTE.
- Put the lid on. Press MANUAL or PRESSURE COOK and choose (high pressure) for 20 minutes. After it's done cooking, let the Instant Pot go to keep the KEEP WARM for 10 minutes. Then carefully remove the leftover pressure by a quick release method. Open the lid.
- Add the coconut milk and spinach to the soup, and stir gently until combined. Taste and season with salt and black pepper and red pepper flakes as needed. Serve warm and enjoy!
- Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, and seasoning in the bowl of a large slow cooker. Stir briefly to combine, then place the lid on the slow cooker.
- Slow cook. Cook on high for 1 to 2 hours, until the rice is cooked and tender. (cooking times can vary a lot between different brands of slow cookers. So check the rice at 1 hour and then every 20 minutes afterwards ) You may have to add more liquid if it looks too dry.
- Once rice is fully cooked and tender, add the coconut milk and spinach to the soup, and stir gently until combined. Taste and season with salt and black pepper and red pepper flakes ( optional) as needed. Turn off the slow cooker. Serve warm and enjoy!
- Sauté the veggies. Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add onions, sprinkle some salt and sauté for 3 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional minute, stirring occasionally, until fragrant.
- Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, and seasoning. Stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
- Add the coconut milk and spinach to the soup, and stir gently until combined. Taste and season with salt, black pepper and red chili flakes( if using ) as needed. Serve warm and enjoy!
Nutrition Facts : ServingSize 1 cup, Calories 173 kcal, Carbohydrate 22 g, Protein 5 g, Fat 9 g, SaturatedFat 7 g, Sodium 901 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 1 g
INSTANT POT® CHICKEN AND WILD RICE SOUP
Creamy, comforting, and earthy chicken and wild rice soup made in the multi-functional pressure cooker (such as Instant Pot®.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add chicken and onion; cook and stir for 5 minutes. Cancel Saute mode.
- Stir broth, mushrooms, rice, celery, carrots, thyme, rosemary, and parsley into the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Meanwhile, whisk half-and-half and cornstarch together in a bowl until cornstarch is dissolved. Unlock and remove the lid of the cooker. Stir mixture into soup and let sit until thickened, about 5 minutes.
- Ladle into serving bowls. Season with salt and pepper to taste.
Nutrition Facts : Calories 202.6 calories, Carbohydrate 20 g, Cholesterol 44.3 mg, Fat 6.3 g, Fiber 3.1 g, Protein 16.8 g, SaturatedFat 2.1 g, Sodium 957.4 mg, Sugar 3.3 g
INSTANT POT® CHICKEN AND WILD RICE SOUP
Chopped onions, mushrooms, carrots and celery are the fresh and flavorful base of this creamy and savory soup that stars a hearty helping of wild rice and chicken. This Instant Pot® spin on classic chicken and wild rice soup will be your go-to update on a universally loved recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 10
Number Of Ingredients 13
Steps:
- Rub chicken thighs with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 8 to 10 minutes, turning once, until browned. Select CANCEL. Using tongs, transfer to medium bowl.
- Select SAUTE; adjust to normal. Add onions, mushrooms, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper to drippings in insert; cook 6 to 8 minutes or until softened. Add chicken broth; heat to simmering, scraping bottom of insert with wooden spoon to remove browned bits. Select CANCEL.
- Stir in carrots, celery and wild rice. Place chicken in even layer over wild rice mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Using slotted spoon or tongs, carefully transfer chicken to cutting board; let stand about 5 minutes or until cool enough to handle, then chop.
- Select SAUTE; adjust to normal. Stir in chopped chicken; heat to boiling. In 2-cup measuring cup, beat whipping cream and cornstarch with fork. Stir into mixture in insert; cook 2 to 4 minutes, stirring frequently, until slightly thickened. Top with thyme leaves.
Nutrition Facts : Calories 250, Carbohydrate 15 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Cup, Sodium 630 mg, Sugar 4 g, TransFat 0 g
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