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creamy mixed rice soup (instant pot!!)

Course Main Course
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 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)

Instructions

  1. 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.

  2. 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.

  3. 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 :)