Instant Pot Wild Rice and Mushroom Soup
from Tiffany at eatathomecooks.com
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 3
Calories: 194kcal
- 1 small onion diced
- 1 stalk celery diced
- 4 oz. baby bella mushrooms sliced
- 1½ Tbs. whole wheat flour
- 4 cups vegetable broth
- ½ cup wild rice
- ½ 15 oz. can cannellini beans
- ⅛ tsp. poultry seasoning
- salt & pepper to taste
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 and cook 1 minute.
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.
Serving: 3g | Calories: 194kcal | Carbohydrates: 41g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 1378mg | Potassium: 365mg | Fiber: 6g | Sugar: 5g | Vitamin A: 704IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 2mg