A creamy and easy rustic Instant Pot Mushroom and rice soup with beef that is the perfect meal on cool nights. The soup has a rice blend, earthy mushrooms, sweet carrots, and tender beef stew meat. A little bit of flour roux and sour cream is added to the soup after it cooks to make it thick and creamy. This cozy soup is hearty, delicious and is ready to eat in about 40 minutes.
One of my favorite ways to make soup is in the Instant Pot. It is fast, gives amazing depth of flavor in short amount of time, and makes meats fall apart tender. My Buffalo Chicken Chili recipe is also made all in the Instant Pot and I love how easy it to make! Which is why I love using the Instant Pot for this mushroom and rice soup with beef! Almost everything can be done in the Instant Pot so you will have minimal dishes to wash after dinner (yay!), and the soup comes out perfect every time!
Why call this recipe rustic? It is a little rough around the edges, but the flavors shine through. It is not the prettiest dinner you can make but taste like a big hug in the cold winter months. There are not a ton of ingredients needed to make this one-pot dinner and it pretty simple soup. The chunky texture and simplicity of this soup just feels rustic!
Why you will love this rustic Instant Pot mushroom and rice soup with beef recipe
Easy: This rustic soup is so simple and easy to make! It takes about 45 minutes to make this soup (although the majority of this time is spent in the Instant Pot reaching pressure and cooking).
Flavorful: Although simple, the flavors all come together in the Instant Pot to create a delicious soup. The herbs really enhance the soup and there is nice depth of flavor! And the roux and sour cream added in make it thick and creamy.
Hearty: The chunky texture makes this soup so hearty and filling. This beef soup is satisfying, and comforting.
Ingredients in this mushroom, rice and beef soup recipe
Stew Meat: Pre-packaged stew meat makes this meal really easy to throw together. If you are not able to find stew meat, you can by a chuck or round roast and cut it into bite size pieces. You do not need an expensive cut of beef for this recipe. It will become fall apart tender in the Instant Pot!
Mushrooms: I used cremini, or baby bellas, mushrooms in this chicken dinner. These mushrooms are easy to find at grocery stores. You can replace the cremini with button mushrooms. Portobello mushrooms, which are mature cremini mushrooms, could also work, but they do have a meatier texture.
Rice Blend: A rice blend is typically a combination of brown, white, wild and red rice. This mixture creates a nice variety of texture to this soup. You should be able to find wild rice blend at your grocery store. If not, you can use all brown rice or wild rice.
Carrots: Carrots add a nice, sweet flavor and color to the soup.
Onion and garlic: Builds depth of flavor in this easy Instant Pot soup recipe.
Beef Broth: Beef broth is the perfect soup broth to add flavor and complement the stew meat and mushrooms.
Herbs: The thyme, rosemary, and bay leaves add flavor to this soup. I used dried herbs, but you can use fresh in place.
Salt and pepper: Enhances the flavors in the soup. You can add it after the soup is done cooking and add it to personal taste!
Roux: A simple flour roux is made with all-purpose flour and butter to help thicken the soup a little bit after cooking.
Sour cream: Adds a little bit of creaminess to this mushroom and beef soup. You can replace it with Greek yogurt or even skip it if you wish.
Tips and tricks to making this cozy and hearty soup
- If you cannot find stew meat, you can use a round or chuck roast. Just cut it into bite size pieces before cooking so everything cooks together at the same time.
- Before adding the roux to the soup, mix it with a little bit of the broth from the soup. Whisk together so to get rid of any chunks. Then pour into the Instant Pot with the soup and whisk in. This prevents from roux from clumping in the soup.
- You can skip the sour cream if you wish! Or use Greek yogurt as a replacement.
- You can save leftovers in an airtight container stored in the refrigerator for up to 2 days. Just reheat before serving.
If you give this rustic Instant Pot Mushroom and Rice Soup recipe a tr, let me know your thoughts in the comments below! I really appreciate your feedback!
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy cooking! I hope you love this recipe as much as we do!
Rustic Instant Pot Mushroom and Rice Soup with Beef
Ingredients
- 1 lbs. Stew meat
- 1 Tbsp. Oil I used avocado oil
- 2 C. Mushrooms sliced
- 1/2 C. Wild rice blend
- 3 Carrots diced
- 3 Garlic cloves minced
- 1 tsp. Dried Thyme
- 1 Onions diced
- 4 C. Beef broth
- 1/2 tsp. Dried Rosemary minced
- 2 Bay leaves
- 1 Tbsp. Butter
- 3 Tbsp. All-Purpose Flour
- 1/3 C. Sour cream
- salt and pepper to taste
Instructions
- Add oil to Instant Pot and turn on sauté setting. Once hot, add the onion and carrots and sauté for about 4 minutes. Stir in the garlic and sauté for 1 minute. Turn off the sauté setting on the Instant Pot.
- Add beef broth, thyme, rosemary, bay leaves., and stew meat. Stir in rice. Pressure cook high for 22 minutes. Quick release the Instant Pot.
- Once the soup has finished cooking in the Instant Pot, make the roux by melting the butter in sauté pan over medium heat. Stir in flour and whisk for about 30 seconds. You will have a thick paste once the flour and butter are combined. Take about 1/2 -1 cup of the broth from the cooked soup, and whisk into the roux. Continue to whisk until there are no more lumps. Pour the roux mixed with broth into the Instant pot and whisk until combined. Stir Whisk in 1/4 cup of the broth from the soup. Stir in sour cream and salt and pepper to taste. Enjoy immediately.
