Rustic Instant Pot Mushroom and Rice Soup with Beef

Rustic Instant Pot Mushroom and Rice Soup with Beef is the perfect comfort food that combines tender beef, earthy mushrooms, a wild rice blend, and savory vegetables. Made effortlessly in the Instant Pot, this hearty soup is rich, flavorful, and ready in under 40 minutes, making it ideal for a cozy lunch or a quick dinner. It’s the perfect balance of taste and texture, with a creamy finish from the sour cream and roux that ties everything together.

Why You’ll Love This Recipe

• Quick and Easy: Ready in less than 40 minutes using your Instant Pot, this soup is perfect for busy weeknights or when you want something hearty without a long wait.

• Comforting: Filled with beef, mushrooms, carrots, and rice, this soup is warming and satisfying, making it the perfect meal on chilly days.

• Rich and Flavorful: The combination of herbs like thyme and rosemary, along with the creamy roux and sour cream, gives this soup a deep, rich flavor that’s sure to please.

• Hearty: The wild rice and beef make it filling enough to serve as a main course, providing a complete and balanced meal in one bowl.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Soup:

• 1 lb stew meat

• 1 Tbsp oil (avocado oil recommended)

• 2 cups mushrooms, sliced

• ½ cup wild rice blend

• 3 carrots, diced

• 3 garlic cloves, minced

• 1 tsp dried thyme

• 1 onion, diced

• 4 cups beef broth

• ½ tsp dried rosemary, minced

• 2 bay leaves

• Salt and pepper to taste

For the Roux and Creamy Finish:

• 1 Tbsp butter

• 3 Tbsp all-purpose flour

• ⅓ cup sour cream

• ¼ cup broth from the soup (reserved)

Directions

1. Sauté the Vegetables:

• Set the Instant Pot to the sauté setting. Add the oil, then once hot, add the diced onion and carrots. Sauté for about 4 minutes until softened.

• Add the garlic and sauté for an additional minute until fragrant. Turn off the sauté setting.

2. Pressure Cook the Soup:

• Add the beef broth, dried thyme, rosemary, bay leaves, and stew meat to the Instant Pot. Stir to combine.

• Stir in the wild rice blend. Close the lid, ensuring the valve is set to sealing, and cook on high pressure for 22 minutes.

• Once the cooking time is complete, perform a quick release of the pressure.

3. Make the Roux:

• While the soup is cooking, melt the butter in a small sauté pan over medium heat. Stir in the flour and whisk for about 30 seconds to form a thick paste.

• Gradually whisk in ½ to 1 cup of the hot broth from the soup, ensuring there are no lumps. Continue whisking until smooth.

4. Finish the Soup:

• Once the pressure has been released, pour the roux into the Instant Pot and whisk to combine. Stir in the sour cream and adjust the seasoning with salt and pepper to taste.

• If the soup is too thick, add a little more broth to achieve your desired consistency.

5. Serve:

• Spoon the soup into bowls and enjoy immediately, garnished with additional fresh herbs or a sprinkle of grated cheese if desired.

Servings and Timing

Yield: 4 servings
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes

Notes

• Make-Ahead: You can make the soup ahead of time and store it in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

• Freeze for Later: This soup freezes well. Allow it to cool completely before transferring to an airtight container for up to 3 months. To reheat, thaw in the fridge overnight and heat on the stovetop.

• Customize: Feel free to add other vegetables such as celery, peas, or green beans for more color and flavor.

Variations

• Vegetarian Option: Replace the stew meat with additional mushrooms or plant-based protein like tempeh or tofu for a vegetarian version.

• Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a spicy kick.

• Extra Creamy: For a richer finish, add a little extra sour cream or a splash of heavy cream at the end.

Storage/Reheating

• Storage: Leftover soup can be stored in an airtight container in the fridge for up to 3 days.

• Reheat: Reheat on the stovetop over low heat, adding more broth if needed to loosen the soup.

FAQs

Can I make this soup without an Instant Pot?

Yes! You can make this soup on the stovetop by simmering it in a large pot for 1 to 1.5 hours, or until the beef is tender and the rice is cooked through. Just be sure to stir occasionally and add more broth if needed.

Can I use a different type of rice?

Yes, you can use regular long-grain rice, but the texture of the soup may be slightly different since Arborio or wild rice gives a creamier, heartier consistency.

Can I add more protein to this soup?

Absolutely! You can add cooked chicken, sausage, or even a plant-based protein like lentils or chickpeas to make the soup even more filling.

Conclusion

Rustic Instant Pot Mushroom and Rice Soup with Beef is the perfect comforting meal, packed with hearty flavors, tender beef, and savory rice. It’s an easy, filling dish that’s perfect for lunch or dinner, and made even better by the convenience of the Instant Pot. Whether you’re feeding a crowd or preparing for busy weekdays, this soup is sure to become a favorite in your rotation. Enjoy it with crusty bread or a simple green salad for a complete meal!