Rustic Instant Pot Mushroom and Rice Soup with Beef
An easy and hearty soup filled with mushrooms, a rice blend, carrots, and tender beef. This soup is made in the Instant Pot and is ready in under 40 minutes.
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.
Notes
Nutrition facts are an estimate.
Nutrition
Serving: 1servingCalories: 484kcalCarbohydrates: 44gProtein: 39gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 90mgSodium: 1016mgPotassium: 1266mgFiber: 6gSugar: 7gVitamin A: 7934IUVitamin C: 9mgCalcium: 125mgIron: 6mg
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