Not quite soup...
When I noticed that I had pinned the same recipe twice on my Instant Pot Pinterest board, I decided it was time to try it. Also, it's a Pinch of Yum recipe that I hadn't tried yet, so it was bound to happen sooner or later.
I bought the ingredients and then noticed the adamant note at the bottom of the original recipe to use actual wild rice, not wild rice blend. I didn't know anything about wild rice, but apparently wild rice blends (which is what I had purchased) are mostly brown or white rice with some wild rice mixed in. It was too late to turn back, though, so I thought I'd see what would happen.
It turns out the rice breaks down too much, so the end result is a bit more like the consistency of risotto than soup. I'm definitely not complaining. I will try it again in the future with actual wild rice for comparison's sake, but this recipe is a keeper even in this halfway-between-soup-and-risotto form.
The original recipe makes too much to fit in my Duo Mini Insant Pot, so I have halved it below.
Bonus: It smells like Thanksgiving stuffing while it's cooking.
The Recipe: (from Pinch of Yum)
2-3 carrots, chopped
2-3 stalks celery, chopped
1/2 small onion, chopped
2 cloves garlic, minced
1/2 c uncooked wild rice (or wild rice blend for this almost-risotto version)
4 oz fresh mushrooms, sliced
2 c vegetable broth
1/2 tsp salt
1/2 tsp poultry seasoning
1/4 tsp dried thyme
3 tb butter
3 tb flour
3/4 c milk (I used almond milk)
- Place all ingredients except butter, flour, and milk into instant pot. Pressure cook for 45 minutes, then do a natural release.
- In a large sauce pan, melt butter. Whisk in flour and stir for 1 minute. Whisk in milk and stir to combine.
- Add the soup from the instant pot, mix well, and season with additional salt to taste.
The Verdict:
Overall grade: A
Overall reason: Easy, healthy, delicious!
Time to prepare: 1 1/2 hours, but only about 15 minutes of hands-on time.
Toddler quote: "Woah! This is really, really good."
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