Welcome to soup season, where the bowls are overflowing and the spoons are plentiful. As it turns out, you don’t have to resort to that fast-casual joint you hate to love (What? The soups are good!) or spend hours simmering to achieve dinnertime bliss. With an Instant Pot in tow, it takes less than an hour to put together this creamy, comforting (and never gloppy) mushroom wild rice soup. Use any type of ’shroom you like, and because we know you’re wondering, the leftovers reheat beautifully.
Instant Pot Mushroom Wild Rice Soup
Extra-virgin olive oil
1 pound mushrooms (such as Baby Bella, shiitake or a mix), cleaned and quartered
Kosher salt and freshly ground black pepper
1 medium yellow onion, chopped
2 celery stalks, chopped
1 medium carrot, peeled and chopped
1 tablespoon fresh thyme leaves
½ tablespoon sherry vinegar
1 quart low-sodium chicken stock (or vegetable stock)
1 cup wild rice
½ cup half and half
Chopped fresh parsley, to garnish
1. Set the Instant Pot to Sauté on high. Add a few tablespoons of the olive oil and the mushrooms. Cook, stirring frequently, until the mushrooms release their water and begin to brown, 8 to 10 minutes. Add the onion and a generous pinch of salt; cook until the onion is soft and translucent, about 5 minutes.
2. Add the celery, carrot and thyme, and cook until aromatic and slightly soft, about 5 minutes. Stir in the vinegar, followed by the stock and rice. Add a generous pinch of salt and a few grinds of pepper.
3. Cover the Instant Pot and set to Pressure Cook or Steam on high for 12 minutes, then allow the steam to release naturally (Slow Release) for 10 minutes more. Remove the lid and check the rice for doneness; if it is too firm, return the lid and Pressure Cook on high for 3 minutes more, then Quick Release the steam.
4. Stir in the half and half. Taste and adjust the seasoning with salt and pepper as needed. Divide among bowls and top with the parsley before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
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