Mushroom Wild Rice Soup–The Instant Pot Way

Have you discovered that your Instant Pot or electronic multi-cooker really makes flavors blend so well?

I’ve been pressure cooking for ages and discovered their trick long ago. I was doing this even before these new-fangled and automatic pots became the vogue. What I’m trying to say is you don’t need the fancy equipment to make this recipe or any other labeled “Instant Pot.” Your trusty old Mirro or Fagor stovetop model will do very nicely too.

I love these appliances/pots for soups and especially this one. Sure you can do it conventionally but you get better flavor from pressure cooking and more importantly here is that the wild rice will cook in a jiffy!

Wild Rice

If you’re in the midwest and Minnesota in particular, I’m sure you can tell me a thing or two about wild rice!

I do find wild rice a bit difficult to get here where I live. I know there’s places I could order it online, but the prices are, in a word, outrageous. I know it’s an expensive ingredient, but some of the prices I’ve seen made me keel over.

For that reason, I used a readily-available wild rice blend. It’s pretty easy to get and truthfully–I liked the little variety in the mix. I feel it made this mushroom wild rice soup a lot more interesting. So use what you can get that doesn’t wreak havoc on your purse.

Vegetarian?

If you’re a vegetarian–meaning you eat eggs and dairy products but no meat–use the also-suggested vegetable stock.

This is a tough one to make vegan since I don’t think substituting nut or grain milks would result in a good flavor. If you want to try it and let me know how it tasted, I’d appreciate it since I like to give a vegan option where it’s possible.

The Recipe

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Instant Pot Mushroom Wild Rice Soup

A wonderful and filling soup

Prep Time20 minutes mins

Cook Time30 minutes mins

Natural Pressure Release30 minutes mins

Course: Main, Main Course, Soup

Cuisine: American

Keyword: instant pot soups that are meals, vegetarian instant pot soups, wild rice soup with mushrooms

Servings: 6

Calories: 423kcal

Author: Judith Hannemann

Ingredients

• 1 lb mushrooms fresh, thickly sliced
• 1 cup rice wild rice or wild rice blend
• 1 cup carrots diced
• 1/2 cup onion finely chopped
• 2 celery ribs diced
• 4 cups chicken or vegetable stock
• 1 bay leaf
• 1/4 tsp thyme dried or 3-4 sprigs fresh thyme
• 2 tsp salt
• 1/2 tsp pepper
• 8 oz chopped spinach fresh or frozen
• 1/2 cup cream

Thickening:

• 1 1/2 cups milk
• 4 tbs flour
• 4 tbs butter

US Customary - Metric

Instructions

• Place the mushrooms, wild rice, carrots, onion, celery, stock, bay leaf, thyme, salt and pepper in the Instant Pot.
• Seal and set on "soup" setting, or 30 minutes at high pressure. When time is up, let the pressure reduce naturally--this will take approximately 30 minutes.
• Remove lid when pressure has dropped and add the spinach and cream. Stir. The residual heat is enough to wilt the spinach.
• For thickening, melt the butter in a small saucepan. Whisk in the flour and let it cook and bubble for 2 minutes. Slowly whisk in the milk and cook over medium heat until it begins to boil; cook for 2 minutes then whisk into the soup.

Video

Nutrition

Serving: 1serving | Calories: 423kcal | Carbohydrates: 39g | Protein: 16g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 951mg | Potassium: 672mg | Fiber: 3g | Sugar: 7g | Vitamin A: 8683IU | Vitamin C: 7mg | Calcium: 161mg | Iron: 2mg

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Crunchy toasted almonds and wild rice combine with economical ground beef in this creamy and tasty dinner.

This is such a tasty and economical casserole–even with wild rice!

As I suggest in the recipe text, you can get the perfect portion for this dish and it’s under $1.  In fact, I only spent 89 cents for it.  It comes in a little bag and it’s from the Carolina people.  It’s simply “Long Grain & Wild Rice” (but it does contain nice herbs that go nicely with this).

Tasty and economical

This originally came from a Gooseberry Patch cookbook I have.  I changed some proportions of veggies and added more to the seasonings, but that was about it.

Even tastes good reheated.  You can’t ask for more than that–if you have leftovers that is!

Creamy Beef & Wild Rice Casserole in “Meadow” baker from Temp-tations By Tara

The dish is my Temp-Tations by Tara “Meadow” baker. These were on clearance a while ago, but I don’t think they are available anymore. 

Creamy Beef & Wild Rice Casserole

• 1 lb lean ground beef
• 2 cups cooked long grain & wild rice mix*
• 8 oz sliced mushrooms
• 1/2 cup chopped onion
• 1/2 cup diced celery
• 3 tbs butter
• 1 cup sour cream
• 3 tbs soy sauce
• 1 tsp worcestershire sauce
• 1/2 tsp pepper
• 1/2 tsp salt
• 1/2 cup toasted slivered almonds, divided

*Carolina brand puts out the perfect-sized packaged mix for this dish.  It costs under $1 and comes in a small pouch. Makes the exact amount needed for this recipe.


Preheat oven to 350 degrees F.  Lightly spray a 1 1/2-2 quart baking dish.


Brown ground beef.  Remove from pan and drain excess fat; set aside.


In the same pan, melt butter.  Saute mushrooms, onion & celery over low-medium heat; about 5 minutes.


Add the browned ground beef, sour cream, salt, pepper, soy sauce, worcestershire sauce and half the toasted almonds to the onion mixture and stir well to combine.


Turn into prepared baking dish.  Top with remaining almonds. Bake for 40-50 minutes, or until heated through.


Serves 4

Creamy Beef & Wild Rice Casserole

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The post Creamy Beef & Wild Rice Casserole appeared first on The Midnight Baker.