I finally joined the instant pot craze a few months ago. I can’t say enough good things about it. My husband and I haven’t had anything out of it we didn’t like yet.
I have spent a lot of time finding and then tweaking recipes and figured I’d start to share some of them with all of you.
for the instant pot:
- 5 med carrots chopped
- 5 stalks celery chopped
- 1/2 onion chopped
- 1 clove garlic minced
- 1 cup uncooked wild rice
- 4 oz cremini mushrooms chopped
- 4 oz white button mushrooms chopped
- 4 cups chicken broth
- 1 tsp salt
- 1 tsp poultry seasoning
- 1/2 tsp dried thyme
- 2 raw chicken breasts
- 6 tbsp butter
- 1/2 cup flour
- 1 1/2 cups milk
put all ingredients in the first list into the instant pot. cook for 45min manual, high pressure. quick release
when the soup is done, melt the butter in a saucepan. whisk in the flour. let cook for a bit, add salt and pepper. slowly add milk a little at a time until you have a smooth thickened sauce.
take out chicken breasts and shred
add the chicken back into the instant pot.
mix the creamy sauce into the soup mixture in the instant pot.
I found the original recipe here: https://pinchofyum.com/instant-pot-wild-rice-soup
I just tweaked it a little bit, my husband isn’t a huge fan of garlic, so I really reduced that…
One thought on “Instant pot creamy mushroom wild rice soup”
Sounds very good.. I’m going to make for sure!Adele