Empty My Fridge
Instant Pot Wild Rice Soup
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 cook the onion and mushrooms until soft.
- Add the wild rice, broth, salt, sage and thyme. Cook on high pressure for 35 minutes.
- Release the pressure. Add the carrots, garlic and celery, then cook on high pressure for 10 minutes more.
- Release the steam using the valve on top.
- For a cream finish, stir in 1 1/2 cups heavy cream (add more broth if needed). Or, for a flour thickener: melt 6 tablespoons butter in a saucepan, whisk in 1/2 cup flour and cook for a minute or two, then gradually whisk in 1 1/2 cups milk until smooth and thick. Add a little salt, then stir into the soup.
- Thin with broth to the desired consistency, since the soup will be very thick with the flour method.
Summarized from Pinch of Yum's video. Watch it for the details.
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