Instant Pot Wild Rice Soup

Name: Instant Pot Wild Rice Soup
Total time: 75 min
Ingredients: 8 tbsp Butter; Onion, chopped; 8 oz + 1 tsp Mushroom, thinly sliced; 1 cup Rice; 4 cups Chicken broth; 1 tsp Salt; ½ tsp Sage; ½ tsp Thyme, dried; 3 cloves Garlic, minced; 5 Carrot, chopped; 3 stalks Celery, chopped; ½ cups Flour; 1 ½ cups Milk; Heavy cream; 1–2 tbsp Sherry

By Pinch of Yum · 75 min

Ingredients

Butter8 tbsp
Onion · chopped
Mushroom · thinly sliced8 oz + 1 tsp
Rice1 cup
Chicken broth4 cups
Salt1 tsp
Sage½ tsp
Thyme · dried½ tsp
Garlic · minced3 cloves
Carrot · chopped5
Celery · chopped3 stalks
Flour½ cups
Milk1 ½ cups
Heavy cream
Sherry1–2 tbsp

Instructions

Using the sauté function, melt the butter and sauté the onion and mushrooms until soft.
Add the wild rice, broth, salt and sage, thyme and other spices; cook on high pressure for 35 minutes.
Release the pressure, then add the carrots, garlic and celery and cook on high pressure for 10 more minutes.
Release the steam using the valve on top.
For the creamy base, either stir in 1 1/2 cups heavy cream (plus more broth as needed), or make a roux: melt 6 tablespoons butter in a saucepan, whisk in 1/2 cup flour and cook for a minute or two, then whisk in 1 1/2 cups milk a little at a time until smooth and thickened, and add a little salt.
Stir the creamy mixture into the soup in the Instant Pot. It will be thick, so thin it with broth to the desired consistency.

Summarized from Pinch of Yum's video. Watch it for the details.

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