I got an Instant Pot for Christmas!!!!!
I know this whole Instant Pot craze seems like a trend that’s eventually going to die out BUT… in my opinion, for people who want a kitchen tool that makes dinner faster, easier, healthier, and more flavorful (aka me and like a bajillion people) then this is no trend… it’s here to stay!! INSTANT POT FOR LIFE✌️
I’ve made a handful of recipes with it so far and it’s been so much fun discovering what I can do with this magical kitchen tool but my favorite recipe so far is definitely this creamy mixed rice soup! I love that you can just throw all the ingredients like carrots, celery, onion, garlic, mixed long grain and wild rice, vegetable broth plus seasonings in the Instant Pot bowl then secure the lid, cook, and BOOM delicious dinner in the form of creamy mixed rice soup. Not only is it quick as shit but I don’t have to pay attention to it! Ahhhh I love that part. I just set it and forget, like a crockpot, but I don’t have to wait 6-8 hours… it’s a serious game changer for people with busy lifestyles and saying my life is busy is such an understatement ha.
Another fun thing about the Instant Pot is that it’s not just a pressure cooker… it’s also a rice cooker, slow cooker, steamer, sauté-r(?), yogurt marker and warmer! SO AWESOME. Okay… enough about the Instant Pot… let’s talk about this creamy mixed rice soup!
Y’ALL…. IT’S SO CREAMY.
Like soooooo creamy, and warm, and hearty, and delicious and perfect for cold winter days!
We begin with diced carrots, celery, and onion then add garlic, both long grain and wild rice (I love this combo but any combination of rice should work), vegetable broth, sea salt, plus herbal seasoning, and pressure cook them for about 45 minutes. Now, this recipe does have one teeny tiny step that doesn’t involve the Instant Pot.. sorry, but it’s needed to bump up the creaminess to the next level. When the Instant Pot has about 5 minutes left, we heat oil in a small saucepan then whisk in flour and salt then milk to create a thick sauce that we stir into the Instant Pot bowl once it’s all cooked. That’s it. Easy huh? I know you can do it.
p.s. this creamy mixed rice soup stores and reheats super well too! I took this for lunch several times through the week and it was delish 😋
creamy mixed rice soup (instant pot!!)
- 6 garlic cloves, minced
- 1/2 white onion, diced
- 8 medium carrots, chopped
- 8 celery stalks, chopped
- 1 cup uncooked wild rice blend (I used a mixed long grain and wild rice blend)
- 4 cups vegetable broth
- 1 teaspoon + a pinch fine sea salt, divided
- 1/2 teaspoon black pepper
- 1-2 tablespoons herbal spice blend (mix of dried thyme, rosemary, basil, parsley, oregano, etc)
- 6 tablespoons olive oil
- 1/2 cup all-purpose flour
- 1 1/2 cups milk (I used coconut milk to make this vegan)
Add garlic, onion, carrots, celery, rice, vegetable broth, 1 teaspoon fine sea salt, pepper, and herbal spices to the bowl of an Instant Pot or pressure cooker. Pressure cook for 45 minutes then release the pressure by opening the quick release on the top of the lid.
When the Instant Pot has about 5 minutes left to cook, heat olive oil in a small saucepan over medium heat. Whisk in flour and a pinch of sea salt until a paste forms then cook another 1-2 minutes, whisking often. Pour in milk while continuously whisking until you have a smooth sauce. Let simmer about 2 minutes until sauce thickens up a bit.
- Mix cream sauce from step two into the cooked contents of the Instant Pot bowl from step one then BOOM! Your creamy mixed rice soup is ready to eat 🙂
p.s. more soup options here!!