That first hiss from the cooker tells you something good is happening. You catch that little valve hiss, and you remember the promise of warm, cozy soup inside. The way the pressure builds up, it kinda feels like the cooker and you got a pact gonna turn ingredients into yum.
When you hear that hiss, you know the heat's doing its thing fast and good. You don’t gotta stand watch, the pressure cooker’s gonna handle the slow bubbles that make your soup taste deep and rich. This ain’t just cooking it fast, it’s a whole process that locks in flavor tight.
And as you wait, that smell starts wafting round your kitchen. The garlic, the butter, the butternut squash kinda pull you in closer. You get a little excited ’cause you know, soon you gonna grab a bowl and dig right in with nothing but a spoon and big smile.
The Real Reasons You Will Love This Method
- You get a full, rich flavor that usually takes hours, but here it’s done in under an hour.
- The pressure build means veggies and rice get tender pull texture fast without mushin out.
- Quick release option lets you stop cooking right when it’s perfect, no overcooking worries.
- This method holds onto nutrients better 'cause it's sealed tight while cooking.
- The valve hiss means soup is sealing in all those cozy aromas you love.
- You don’t gotta babysit the pot, freeing you up for other stuff while soup cooks.
- Easy cleanup since all the goodness cooks in one pot, no fuss with extra pans.
Your Simple Ingredient Checklist
- 2 carrots peeled and sliced kinda chunky for good bite
- 2 celery stalks diced real small for flavor spread
- 1 small onion diced fine so it melts into soup
- 1 small butternut squash peeled and cut in small chunks for that sweetness
- 2 tablespoons olive oil, cause you gotta start with some fat
- 2 tablespoons butter for that creamy, rich base
- 3 to 4 garlic cloves minced real fine for popping flavor
- 2 tablespoons flour to thicken just right into a roux
- 8 cups broth (whatever you got works, veggie or chicken)
- 1 cup RiceSelect Royal Blend for wild rice texture and earthiness
Walking Through Every Single Move
First, heat your olive oil and butter in that pressure cooker pot over medium heat. You want that combo melted and shimmering but not browning fast.
Next, toss in the diced onions, carrots, and celery. Stir it around and let them soften for about 5 minutes. You’ll see the veggies get kinda glossy and smell sweet.
Add your garlic next. Stir it in real good and cook for 1 to 2 minutes till you catch that garlic fragrance filling your kitchen.
Sprinkle in the flour now. Keep stirring nonstop so it turns into a smooth roux. This takes just 1 or 2 minutes and thickens your base up nicely.
Time to add the cubed butternut squash, your mushroom umami seasoning, and onion powder. Stir those around so everything’s coated with flavor.
Pour in your broth and stir it all to mix. Then add the rice, slow down your heat, and seal the lid.
Once sealed, wait for the pressure build till you hear that hiss. Now set your timer for about 30 minutes and let it do its thing.
When the time’s up, use a slow release if you’re not in a rush or quick release if you want soup right away. Open it, stir in salt and pepper, cream if you want that extra rich feel, and kale for a little green crunch. Ready to eat!
Time Savers That Actually Work
- Use pre-chopped veggies if you can find 'em, saves you major prep time.
- Keep your broth in the fridge in a jar so it’s quick to grab and pour.
- Try a bag of frozen butternut squash cubes when you’re short on peeling time.
- Do a big batch of wild rice in advance, then just add it in for quicker cook.
- Clean as you go so you’re not stuck scrubbing after that big meal.
When You Finally Get to Eat
That first spoonful warms your soul with creamy wild rice and sweet butternut chunks. You get those tender pulls of rice that still hold some bite, not mushy like some soups.
The garlic and butter shine while the umami seasoning gives subtle depth. You feel comfort wrapin around each bite like a soft blanket.
Kale adds a fresh green snap that cuts through the creaminess just right. Every spoonful feels homemade and thoughtful, making you wanna slow down and savor it.
You might catch yourself going back for seconds or thirds, the soup just keeps calling your name. This is the kinda bowl that makes you feel at home no matter the weather outside.
Making It Last All Week Long
Store your leftover soup in airtight containers in the fridge. It stays good 3 to 4 days and the flavors get even better after sitting.
Freeze portions in smaller containers if you wanna pull some out for busy days. Just thaw overnight in the fridge or warm gently on the stove.
If you’re carrying lunch, pack soup in a good thermos to keep it hot till you’re ready to dig in. It keeps that creamy texture well and feels like a warm hug midday.
Your Most Asked Questions Answered
- Can I use quick release or slow release for this soup? Yes, both work. Quick release if you want soup fast; slow release can help tenderize the rice a bit more.
- What if I don’t have RiceSelect Royal Blend? Any wild rice or rice blend you like works fine, just adjust cook time if different.
- Can I swap kale for another green? Totally! Spinach or chard are good subs that cook quickly.
- Do I have to add cream? Nope, it’s optional. Adds richness but soup is tasty on its own.
- How do I get the garlic flavor just right? Mince finely and don’t burn. Cook it in butter and oil for just a couple minutes till fragrant.
- Why is the soup so creamy without heavy cream? The roux made with flour, butter, and cooking the squash smooth creates natural creaminess even before adding cream.
For related recipes, check out our Classic Crockpot Pierogi Casserole with Kielbasa for a comforting slow cooker meal, or try our Easy Marinated Cheese Appetizer with Salami & Green Olives to start your gathering right. Also, why not pair this soup with some soft breads like our Amish Dinner Rolls Recipe for a complete cozy meal?
Creamy Fall Wild Rice Soup in Your Pressure Cooker
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 2 carrots peeled and sliced chunky
- 2 celery stalks diced fine
- 1 small onion diced fine
- 1 small butternut squash peeled, chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3-4 cloves garlic minced
- 2 tablespoons flour
- 2 teaspoons umami mushroom seasoning
- 0.5 teaspoon onion powder
- 2 teaspoons salt or to taste
- 8 cups broth vegetable or chicken
- 1 cup RiceSelect Royal Blend
- 4-5 stalks fresh thyme
- 2 sage leaves
- 1 bay leaf
- 1 cup heavy cream optional
- 2 cups kale
Instructions
Instructions
- Heat olive oil and butter in pressure cooker over medium heat until melted and shimmering.
- Add carrots, celery, onion; cook 5 minutes until slightly softened.
- Add minced garlic and cook 1–2 minutes until fragrant.
- Stir in flour to form roux; cook 1–2 minutes more.
- Add butternut squash, umami seasoning, onion powder; stir to coat.
- Pour in broth and stir. Add rice and herbs, bring to pressure.
- Seal lid, cook under pressure for 30 minutes.
- Use quick or slow release. Open lid, add salt, heavy cream, and kale.
- Stir well, let kale soften, adjust seasoning as needed.
- Serve hot and enjoy your cozy fall soup.
