That first hiss from the cooker tells you something good is happening. You stand there, kinda mesmerized by the sounds, feeling that little thrill knowing dinner9s gonna be ready soon. It9s not just a noise; it9s a signal that all those ingredients you tossed in are working together to give you something cozy and hearty.
You notice how the scent starts creeping into the room right about now. That salty-sweet smell of caramelized onions and garlic mixed with a touch of fresh thyme really makes your mouth water. It9s funny how a simple hiss can bring all those senses to life.
As the pressure builds, you recall the last time you made this recipe and how the tender pull of the wild rice just melted right in your mouth. The sealing ring does its job perfectly, and you keep an eye on the float valve ready for the natural release step you know you gotta do next. Its all part of the fun of using your pressure cooker.
Why This Recipe Works Every Single Time
- The wild rice blend cooks evenly with the butternut squash, so you get tender bites every single spoonful.
- The umami mushroom seasoning adds depth without overpowering the fresh veggie flavors.
- Starting with a butter and olive oil combo gives the soup a creamy base thats all kinds of comforting.
- Cooking in one pot means all those flavors get cozy and fuse real well together.
- The natural release method ensures the soup stays silky instead of getting all broken down or mushy.
- Adding kale toward the end keeps it bright, fresh, and packed with good-for-you nutrients.
Your Simple Ingredient Checklist
- 2 carrots peeled and sliced - They add a nice sweetness and color.
- 2 celery stalks diced - Brings a little crunch and depth.
- 1 small onion diced - The soups base flavor, gotta have it.
- 1 small butternut squash peeled and chunked - This makes the soup creamy without heavy cream at first.
- 2 tablespoons olive oil and 2 tablespoons butter - The fats that make your soup silky smooth.
- 3-4 garlic cloves minced - Youll spot the garlic flavor right away.
- 2 tablespoons flour and 2 teaspoons umami mushroom seasoning - For thickening and rich flavor.
- 8 cups broth plus 1 cup RiceSelect Royal Blend wild rice - The heart of your soup, with that tender pull you love.
Walking Through Every Single Move
First off, heat your olive oil and butter in the pressure cooker on medium heat. You gotta get that fat nice and melted so your veggies can start to soften good.
Next, toss in the carrots, celery, and onion. Sauté these for about 5 to 7 minutes until the onions look kinda translucent and the carrots start getting soft.
Add the minced garlic now and cook it for one more minute. Youll know when its done because youll catch that garlicky aroma filling your kitchen.
Sprinkle the flour over the veggies and stir it all up real good. Cook this for a couple minutes so you dont end up with any raw flour taste in your soup.
Chuck in the butternut squash next along with your umami mushroom seasoning and onion powder. Give everything a good stir so all those flavors start mingling.
Pour in your broth and slide in the rice blend. Youll hear the cooker start to hiss almost immediately once you lock the lid and make sure the sealing ring is in place, and the float valve is in sealing position.
Set your pressure cooker to high pressure for about 20 minutes. When that timer dings, let it go through the natural release so the soup gets thick and creamy without breaking the rice down too much.
After the pressures down, open the lid and stir in the kale and heavy cream. Simmer with the lid off on low for 5 minutes so those greens get tender but still fresh.
Quick Tricks That Save Your Time
- Use pre-chopped frozen butternut squash if youre in a real rush. It cooks just as good.
- Grab pre-minced garlic from your fridge to skip the chopping hassle.
- Cook wild rice separately if you want to add it in later and control texture better.
- Use broth cubes or liquid broth from a carton instead of homemade stock it works real good here.
- Keep your pressure cooker gear clean and ready with fresh sealing rings and float valve checks for a smooth cook every time.
What It Tastes Like Fresh From the Pot
The first spoonful hits you with that gentle sweetness from the butternut squash and carrots. Your tongue gets a little cozy from the buttery olive oil base, and the flavors feel like a warm hug on a chilly day.
Next, you notice how the wild rice pulls apart just right, soft but still got a tiny bite that makes every mouthful interesting. The herb combo sneaks in gently, adding a fresh, earthy vibe that keeps the soup feeling homey but not boring.
Last but not least, that creamy finish rounds out everything, making the whole soup taste rich without feeling heavy. The kale gives it a slight peppery crunch that balances the softness so well. You just gotta try it fresh, no extras needed.
How to Store This for Later
If you got leftovers (which is kinda likely), pour the soup into an airtight container once it cools. Keep it in the fridge for up to 4 days and always give it a good stir before warming it up again.
You can freeze the soup too. Just divide it into freezer-safe bags or containers. Leave a little space at the top because it expands, then thaw overnight in the fridge before reheating.
For reheating, gentle heats best. Use your stove on low or microwave it in bursts so it warms evenly without breaking down the rice too much or overcooking the kale.
Want it fresh but quick? Freeze portions in silicone muffin trays and pop out individual soup cubes for a quick reheat fix. It works kind of like a soup popsicle but doesnt melt down your texture.
Everything Else You Wondered About
- Can I use different rice? Sure thing. Just remember cooking times might change a bit 1 wild rice takes longer to get tender.
- Whats natural release? Its when you let your pressure cooker come down in pressure gradually instead of quick release. It keeps soups creamier and less messy.
- Why add the kale last? It cooks fast and you want it to stay bright and not get mushy.
- Can I swap heavy cream? Yep, coconut milks a great alternative if you want dairy-free and still creamy soup.
- Whats umami mushroom seasoning do? Its like a flavor booster 1 adds savory depth so your soup isnt just plain veggies.
- Do I need to check the sealing ring each time? Definitely, its key for pressure to build right. If its cracked or loose, you wont get that perfect tender pull in your ingredients.
Creamy Fall Wild Rice Soup
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 2 carrots peeled and sliced
- 2 celery stalks diced
- 1 small onion diced
- 1 small butternut squash peeled and cut into small chunks
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3-4 garlic cloves finely minced
- 2 tablespoons flour
- 2 teaspoons umami mushroom seasoning
- ½ teaspoon onion powder
- 2 teaspoons salt or to taste
- 8 cups broth
- 1 cup RiceSelect Royal Blend wild rice
- 4-5 stalks fresh thyme
- 2 sage leaves
- 1 bay leaf
- 1 cup heavy cream
- 2 cups kale
Instructions
Instructions
- Heat olive oil and butter in the pressure cooker on medium heat until melted.
- Add carrots, celery, and onion. Sauté for 5–7 minutes until soft and translucent.
- Stir in the minced garlic and cook 1 minute until fragrant.
- Add flour and seasoning; stir and cook 1-2 minutes to form a roux.
- Add butternut squash, umami mushroom seasoning, and onion powder. Stir well.
- Pour in broth and rice. Lock lid and ensure sealing.
- Cook on high pressure for 20 minutes, then allow natural release.
- Open lid and remove herb stalks and bay leaf.
- Stir in heavy cream and kale. Simmer 5 minutes until kale is tender.
- Serve hot and enjoy!
