This pressure cooker recipe is full of nutrition and is great for when you are busy but want a hearty meal. Substitute the chicken stock for vegetable stock to make this vegetarian.
5 medium carrots, chopped
5 stalks celery, chopped
Half an onion, chopped
3 cloves garlic, minced
1 cup uncooked wild rice
8 ounces fresh mushrooms, sliced
4 cups vegetable or chicken broth
1 teaspoon salt
1 teaspoon poultry seasoning (see notes)
1/2 teaspoon dried thyme
For the Stovetop:
6 tablespoons butter
1/2 cup flour
1 1/2 cups milk
Put all the ingredients in the first list into the Instant Pot/pressure cooker. 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 on the stovetop. 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. Serves 6.
Nutrition information per 1 1/2 cup serving:
Calories: 313; Total Fat 13.7g; Cholesterol: 35.5mg; Sodium: 1103.4mg; Total Carbohydrate: 39.7g; Dietary Fiber: 4/5g; Sugars: 8/1g; Protein: 10.2g
Printable recipe available at: https://pinchofyum.com/instant-pot-wild-rice-soup#tasty-recipes-39890