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5 from 1 vote

Instant Pot Wild Rice and Mushroom Soup

from Tiffany at eatathomecooks.com
Prep Time20 mins
Cook Time7 hrs 30 mins
Total Time7 hrs 50 mins
Servings: 6
Calories: 192kcal

Ingredients

  • 1 onion diced
  • 2 stalks celery diced
  • 8 oz. baby bella mushrooms sliced
  • 3 Tbs. whole wheat flour
  • 8 cups vegetable broth
  • 1 cup wild rice
  • 15 oz. can cannellini beans
  • ¼ tsp. poultry seasoning
  • salt & pepper to taste

Instructions

  • Sauté the onion and celery for 2-3 minutes in the instant pot. If they begin to stick, add a few tablespoons of water.
  • Add the mushrooms to the pot and cook until the onions and mushrooms are soft.
  • Sprinkle the flour over the vegetables in the pot, stirring well.
  • Cook 1 minute and add the broth, rice, beans and seasonings.
  • Set the pot for 20 minutes cook time and do a quick release when the time is done.
  • Adjust the seasonings to your taste and serve.

Nutrition

Serving: 6g | Calories: 192kcal | Carbohydrates: 41g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 1378mg | Potassium: 357mg | Fiber: 6g | Sugar: 5g | Vitamin A: 704IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg