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Instant Pot Rice and Mushroom Soup

Instant Pot Rice and Mushroom Soup

We love any recipe that is not only delicious, but saves us time during our busy weeknights. This Instant Pot Rice and Mushroom Soup is a favorite and made with our Zoup! Good, Really Good Beef Bone Broth for added flavor.

Cook Time 1 hour
Servings 4
Author Zoup!

Ingredients

  • 2 tbsp butter
  • 1 onion chopped
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 8 oz mushrooms sliced
  • 6 cups Zoup! Good Really Good® Beef Bone Broth
  • 5 cloves garlic minced
  • 1 tsp Italian seasoning
  • 2 tbsp lemon juice
  • ½ tsp pepper
  • 1 cup rice
  • 2 cups small potatoes diced
  • 2 cups spinach
  • 2 tbsp flour
  • 4 tbsp water
  • ⅔ cup heavy cream
  • ½ cup Parmesan cheese shredded
  • Salt and pepper to taste

Instructions

  1. Turn the Instant Pot on to “Saute.” Add the butter and then saute the onions until softened. Add the carrots, celery and mushrooms. Stir for another minute and turn Instant Pot off.
  2. Add the Zoup! Good, Really Good® Beef Bone Broth, garlic, Italian seasoning, lemon juice, pepper, rice and potatoes to the Instant Pot.
  3. Add the lid to the Instant Pot and seal closed. Select “Pressure Cook” and set timer to 30 minutes on “High” pressure.
  4. Once the timer goes off, let the pressure release naturally for 10 minutes. But then use the quick release method to let the remaining pressure out. Then you can remove the lid.
  5. Combine flour and water in a bowl and whisk until smooth, set aside.
  6. Add the spinach to the Instant pot. Stir the flour and water mixture into the soup. Then add the cream and Parmesan cheese. Stir until soup is thickened and well incorporated.
  7. Taste and season with salt and pepper to taste. Serve immediately and enjoy!