Rustic Instant Pot Mushroom and Rice Soup with Beef
Rustic Instant Pot Mushroom and Rice Soup with Beef is a hearty and flavorful dish that combines tender beef, earthy mushrooms, and hearty rice in a savory broth. Perfect for a cozy meal on a cold day, this soup is easy to prepare using your Instant Pot, allowing you to enjoy a comforting meal in a fraction of the time it would take using traditional methods. Packed with vegetables and rich in flavor, this soup is perfect for lunch or dinner, and can easily be made ahead of time for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes (including time for pressure release)
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Ingredients
For the Soup:
1 lb beef stew meat (cubed)
2 cups cremini or button mushrooms, sliced
1 onion, chopped
2 carrots, peeled and sliced
3 cloves garlic, minced
½ cup uncooked long-grain white rice
4 cups beef broth (or vegetable broth for a lighter version)
1 cup water
2 tsp dried thyme
1 bay leaf
Salt and pepper to taste
2 Tbsp olive oil (for sautéing)
For the Finishing Touch:
1 Tbsp soy sauce (optional, for added depth of flavor)
Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Beef:
Set the Instant Pot to “Sauté” mode and heat the olive oil. Once hot, add the cubed beef stew meat and sauté for about 5-6 minutes, until browned on all sides. Remove the beef and set it aside. - Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, and mushrooms. Sauté for about 3-4 minutes until the vegetables start to soften. Add the minced garlic and cook for another 1-2 minutes, until fragrant. - Add the Rice and Broth:
Add the uncooked rice, beef broth, water, dried thyme, and bay leaf. Stir everything together, making sure to scrape up any browned bits from the bottom of the pot. Season with salt and pepper to taste. - Pressure Cook:
Return the browned beef to the Instant Pot. Close the lid and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 20 minutes. - Release the Pressure:
After the cooking time is up, allow the Instant Pot to naturally release pressure for about 10 minutes, then carefully do a quick release to release any remaining pressure. - Finish and Serve:
Open the lid and discard the bay leaf. Stir in the soy sauce (if using) for an added depth of flavor. Adjust seasoning with salt and pepper to taste. Garnish with fresh chopped parsley and serve hot.
Notes
- Rice Option: If you prefer a heartier soup, you can use brown rice instead of white rice, but it will require a longer cooking time (about 30 minutes on high pressure).
- Add-ins: Feel free to add extra vegetables like peas or spinach for more texture and color.
- Make it Creamy: To make the soup creamier, stir in a splash of heavy cream or coconut milk before serving.
