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Autumn Wild Rice Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Creamy Fall Wild Rice Soup in Your Pressure Cooker

A creamy, nutritious soup featuring wild rice, butternut squash, and kale, all pressure-cooked for a cozy meal packed with flavor and ease.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 8 servings
Calories 320 kcal

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.

Notes

Use baker’s twine to tie herbs for easy removal. Optional: garnish with extra cream or herbs before serving.