Friday, September 30, 2022

Instant Pot Wild Rice Soup

Oh just LOOK AT IT. I am hereby in love with this Instant Pot Wild Rice Soup.

White hand holding a spoon in a bowl of Wild Rice Soup. There's broken crusty bread by the soup bowl.

This is a fan favorite recipe that’s part of our Fall 2022 SOS Series! View the full series.

Me? Wild Rice Soup? Obsessed? Pshhh.

Okay fine, I might be a little obsessed. There might be something like three variations of wild rice soup already on this blog. I don’t know. It’s not a problem, okay? It’s just… a love.

In This Post: Everything You Need For Wild Rice Soup

Variations Of This Wild Rice Soup

It might be helpful to do a quick recap of my wild rice soup journey over the course of my life.

My Mom’s Wild Rice Soup. I grew up in / still live in Minnesota. Wild rice soup was the food of my childhood. My mom still makes it every year for Christmas Eve dinner. It’s dark by 5pm and the evergreen trees are covered with snow and the soup has been simmering all day and the whole house smells like bacon and wild rice soup. And really, there is just nothing better. No electric appliances. Nothing being plugged in. It’s a purist version. In case you were wondering, I think the recipe comes from our church cookbook because obviously. This is how it gets done. God bless Minnesota, and mom, and the wild rice soup that raised me.

Crockpot Chicken Wild Rice Soup: Then came my need to make wild rice soup on the reg. I wanted to take it from Christmas dinner to an easier-to-make version of the classic. Like, crockpot level easy. This recipe was born and it became one of the most popular recipes on Pinch of Yum. It is also one of my personally most-made recipes in life. And that’s saying a lot, because I’m making new recipes ALL THE TIME. This became an excellent back-pocket recipe for making a quick dinner, having friends over last-minute, or bringing a meal to a friend. And now this

Instant Pot Wild Rice Soup (with mushrooms oh my gosh): This brings us to today. Yet another iteration of the wild rice soup that I so know and love. This time I ditched the chicken (although, to be fair, you can absolutely keep it around), added mushrooms, and put it in the Instant Pot (affiliate link). I know you want to hate me. But you do not hate me because this is going to blowyamind. The flavor of this soup, thanks to the mushrooms, I think, was so, so, so, so good. The prep and cook is SOS-level easy. And think about how much wild rice soup I’ve had in my lifetime. I feel very qualified to tell you that this right here is how it’s done. This is yummy, earthy, middle-of-winter wild rice soup.

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Wild Rice Soup in a bowl with a spoon and pieces of bread.

How to Make This Wild Rice Soup

This is a dump and cook situation. It’s mostly hands-off (except for a short little step at the end to get that creaminess). And it’s weeknight and freezer-friendly. Let’s get to it!

  1. Add all ingredients to the Instant Pot. As I said, this your time to set it and forget it – add your wild rice, broth, seasonings, mushrooms, and veggies.
  2. Set it to cook on high pressure while you walk away to do something more fun.
  3. Make your creamy little roux when the soup is finishing up. Melt your butter, add your flour, whisk in your milk.
  4. Add that delicious creaminess to the finished soup, right in the pot. Stir, breathe in all the coziness, and ladle into bowls.

What To Serve With This Soup

You will obviously need some extras to go with your wild rice soup.

If it’s just an average Sunday soup day, you better be making a loaf of crusty No Knead Bread.

If it’s Christmas (who else makes wild rice soup for Christmas except my family? I literally know zero people), you better have a fancy salad to round out the meal. May I recommend the Bacon and Brussels Sprouts Salad of years past? It never gets old, does it? Or my family’s latest favorite, a Simple Green Salad.

Wild Rice Soup in a bowl with a spoon.

How To Add Chicken

If you don’t like mushrooms for sure, don’t bother. Just use chicken. I have a recipe for that right here. Or if you want to make it work with this recipe, you should able to add the chicken in easily with minor changes – if you’re not doing the mushrooms, the swap should be seamless. If you’re keeping the mushrooms too, just add a little more liquid to be safe.

If you kind of don’t like mushrooms but you *might* like them sometimes, can I recommend that you give it a whirl? Cut up the mushrooms really small so you get the flavor without the texture bothering you as much. I think you’re going to fall hard and fast.

And my friends who are already on team mushroom? A) Good for you, and B) GET. AFTER. IT. This recipe has been elevated to my new favorite version of wild rice soup which is a major big deal. Warm, creamy, cold-weather mushrooms and wild rice for the eternal win. ❤

Instant Pot Wild Rice Soup: Frequently Asked Questions

Bah! I’m short on time, but I really want to make this.

If you’re short on time, 30 minutes should do the trick as well!

Can I sub a different kind of rice or a wild rice blend?

Not really, no. Please use actual wild rice! (affiliate link) I know it’s on the expensive side, and hard to find, and I’m normally all about the substitutions, but in this case, it is not the same. Don’t use brown rice, don’t use white rice, and don’t use a u0022wild rice blendu0022, which is just white or brown rice with a few flecks of wild rice. Use straight WILD RICE.

Can I add chicken to this?

Yep! Chicken can be added – just pop it in the instant pot with everything else and shred it when it’s done. To be safe, you could add a touch more liquid to account for the extra ingredient.

What does poultry seasoning consist of?

Poultry seasoning is usually a mix of thyme, sage, garlic, onion, etc. I used a u0022chicken grilling spiceu0022 in one of my test batches and it tasted great. Anything with those earthy spices – thyme, sage, maybe even rosemary – will work nicely. 

Can I make this Wild Rice Soup dairy-free?

Yep! Just use your favorite dairy-free butter and milk, and it should work like a charm.

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Instant Pot Wild Rice soup in bowl with spoon.

Instant Pot Wild Rice Soup

4.6 from 352 reviews

  • Author: Lindsay
  • Total Time: 1 hour
  • Yield: 6 servings (1 1/2 cups per serving)
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Description

We’re making cozy Instant Pot Wild Rice Soup and it’s everything! Packed with mushrooms, carrots, celery, wild rice, cream, and seasonings. It’s so creamy, so cozy, and perfect for a night in.

Ingredients

Units

For the Instant Pot:

  • 5 medium carrots, chopped
  • 5 stalks celery, chopped
  • half of an onion, chopped
  • 3 cloves garlic, minced
  • 1 cup uncooked wild rice (see notes)
  • 8 ounces fresh mushrooms, sliced
  • 4 cups vegetable or chicken broth
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning (see notes)
  • 1/2 teaspoon dried thyme

For the Stovetop:

  • 6 tablespoons butter
  • 1/2 cup flour
  • 1 1/2 cups milk (I used 2%)

Instructions

  1. Instant Pot: Put all the ingredients in the first list into the Instant Pot (affiliate link). Cook for 45 minutes (manual, high pressure). Release steam using the valve on top.
  2. Stovetop: When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
  3. Together: Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.

Equipment

The equipment section may contain affiliate links to products we know and love.

Notes

Crockpot version: Check out this recipe. Stovetop version: Saute carrots, celery, onion, garlic, and mushrooms with oil. Add wild rice, broth, and salt. Simmer until wild rice is cooked (1-2 hours). Make the roux and mix it in.

Freezer Meal Version

  1. Freeze Together:
    3 cups mirepoix, fresh or frozen
    8 ounces mushrooms, fresh or frozen
    3 cloves garlic, minced
    1 cup uncooked wild rice
    4 cups vegetable or chicken broth
    1 teaspoon salt
    1 teaspoon poultry seasoning
    1 lb. chicken breasts (optional)
  2. Instant Pot Instructions: High pressure 30 mins + 10 mins natural release
  3. Slow Cooker Instructions: High setting 4 hours (thaw first if using chicken)
  4. Final Step: Melt 6 tbsp butter in a pan, whisk in 1/2 cup flour, whisk in 1 1/2 cups milk until creamy and thick. Add to the soup.
  5. Check out our full freezer meal posts with all recipes and instructions here!
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American

Keywords: instant pot wild rice soup, wild rice soup, vegetarian wild rice soup, wild rice, mushroom wild rice soup

Did you make this recipe?

Tag @pinchofyum on Instagram so we can admire your masterpiece! 🌟

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View the freezer meal version of this recipe here.

You might also like our full freezer meals post.

Frozen meals stored in bags.

More Instant Pot Soup Recipes To Love

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Wild Rice soup in bowls and pots.

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This recipe is part of our best Instant Pot recipes page. Check it out!

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Wednesday, September 28, 2022

Miracle No Knead Bread

There’s a reason we are calling this MIRACLE NO KNEAD BREAD.

White hands holding homemade no knead bread.

This is a fan favorite recipe that’s part of our Fall 2022 SOS Series! View the full series.

Let me paint a picture for you. It starts with a golden and ragged-looking crusty loaf of piping hot white bread being roughly torn into chunks, steam escaping, crumbs flying everywhere across the table, and it ends with that swift swooping motion as its hot n’ chewy little self dives deep into the bowl of thick soup and delivers a bit of chewy carbs sopped with flavor to your hungry, happy mouth. Honestly. The pure bliss of this moment.

Welcome to fall, bread lovers.

I have some really good news for you today.

YOU ARE ABOUT TO MAKE BREAD LIKE A BOSS.

In This Post: Everything You Need For No Knead Bread

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White hands tearing apart homemade no knead bread.

The Bread For Non-Bread Makers (SOS-Friendly!)

You are going to serve this bread with your rocked-out homemade soups and the praise will come flowing from family and friends and neighbors alike, and people are not going to be able to stop. This is your moment for Martha-Stewart-level domestic greatness within the normalcy of a regular person life, and we are going to milk it.

Please scan your brain right now for these lurking thoughts: “I don’t make bread.” “Bread baking takes too long.” “Yeast-y recipes scare me.”

Friends, let the record show that I am in your club. I am on that team. I have less than zero percent patience for bread recipes and therefore I do not make bread, at all, ever, and I only have two teeny exceptions:

  1. I make brioche from Artisan Bread in 5, like, three times per year, because it makes for perfect tea rings and homemade French toast bakes and cinnamon rolls and for the times that the baking diva within comes alive. Also it’s VERY EASY.
  2. I make this Miracle No Knead Bread, inspired from my friends, fellow bloggers, Jim Lahey, and people of the internet, and I make it a minimum of 250 times every fall and winter because it is the opposite of fancy. Which is confusing because it FEELS fancy to pull a loaf of homemade bread out of the oven, especially when it is tucked into that rustic and beautiful Laura-Ingalls-Wilder-esque red Lodge Dutch Oven (affiliate link) that we swoon over every year when the leaves start turning, but seriously – I would, and do, on a regular basis, make this bread for weeknight dinners. We don’t call this Miracle No Knead Bread for nothin’.

What Is No Knead Bread Exactly?

Well, it’s exactly as it sounds!

While many bread recipes involve a lot of kneading and proofing and rising and proofing again and Great British Bake-Off levels of stress, this one requires no kneading. The most effort you’ll put in is the quick mix you’ll do to get the flour, water, yeast, and salt combined, and the strength it takes to transfer your dutch oven into the oven (but seriously, why so heavy?).

After a hands-off overnight rest on the countertop, and quick bake, the result: perfectly crusty outsides, soft and warm insides. It is, to put it simply, heaven.

No knead bread in a red dutch oven.

Ingredients You’ll Need

Okay, are you ready for how short of a list this is?

  • all-purpose flour (bread flour can work, too!)
  • salt
  • instant yeast
  • water (but we’re guessing you have that on hand)

That’s it! That’s literally it!

How To Make No Knead Bread

Pillowy, golden-crusted, perfectly baked homemade bread is in your future! Let’s make it happen.

  1. Mix. Whisk together the flour, salt, and yeast in a large bowl. Stir in a bit of room temp water until the dough starts to form. It’ll look a little bit weird at first, just try us when we say it’ll all come together.
  2. Let the dough rest. Cover the bowl with plastic wrap and let it just sit on the counter at room temp overnight. Just forget about it until morning.
  3. Form the dough. Remove the dough from the bowl and shape it into a ball.
  4. Bake. Line your Dutch oven or big oven-safe pot with parchment paper. Warm it up in the oven for a half hour or so (without the dough). Add your dough, add the lid, and bake for 30 minutes. Lift off the lid and bake for another 10ish minutes until the top gets a beautiful golden brown.
  5. Dunk away! Get ready to tear into this warm homemade bread and dunk and scoop it in all the things!

Variations On This No Knead Bread Recipe

Obviously we prefer this in its original, perfect form, but if you’re looking to make some changes, there are always OPTIONS.

  • How to make it gluten-free: We tried this flour (affiliate link) and the results were great. A hard crust formed on the outside and the inside was soft, airy, and a teeny bit spongy – close to the real thing. Some downsides: the bread didn’t rise as much as the regular version and, of course, it didn’t have quite the same flavor.
  • How to make it whole wheat: This is very similar to the original version. The texture of the dough was the same, it rose the same, and it looked the same coming out of the oven with its hard crust. The inside texture was denser with not as many air pockets. The flavor was a little bitter and texture was a bit gritty, but to be expected with whole wheat flour.
  • How to add some flavor: Use whatever herbs that sound delicious to you! Mix them in the beginning to avoid kneading later.
  • How to make it CHEESY: We’ve got a recipe for that! Check out our No Knead Cheese Bread.
White hands holding a red dutch oven. There is homemade no knead bread on top of parchment paper in the dutch oven pot.

It’s worth saying again that my motto for Pinch of Yum is RECIPES THAT REAL PEOPLE WOULD ACTUALLY MAKE. I pass all recipes that hit your eyeballs through this very practical and very important filter.

And this bread? This no knead bread that can be mixed all in one bowl with a wooden spoon in five minutes flat? This bread is on-brand. Nailed it. If you’ve never done this before, buckle up.

You’re so gonna love it in all its crispy, air-pocketed glory.

White hands tearing apart no knead bread.

No Knead Bread: Frequently Asked Questions

Can I make this if I don’t have a Dutch oven?

You will just need an oven-safe pot or pan with an oven-safe tight-fitting lid. Please check instructions on whatever you use to ensure it can be heated to 450 degrees (empty for instruction #2). 

Will active dry yeast work for this bread?

Yep! Just make sure to activate the yeast first according to package instructions.

Why didn’t my bread rise?

We’d recommend using fresh yeast for this recipe. Expired yeast can lead to bread that won’t rise.

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No Knead Bread held by hands.

Miracle No Knead Bread

4.8 from 395 reviews

Print Recipe

Description

Miracle No Knead Bread! this is SO UNBELIEVABLY GOOD and ridiculously easy to make. crusty outside, soft and chewy inside – perfect for dunking in soups!

Ingredients

Units
  • 3 cups all-purpose flour (405 grams or 14.3 ounces)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 1 1/2 cups room temperature water

Instructions

  1. DOUGH PREP: In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a few more tablespoons, just enough to get it barely wet throughout. It’s gonna look scrappy and weird and you’re going to question me on whether or not this will work, but it will. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature. Overnight is ideal here, kids.
  2. PREP FOR BAKING: When you’re ready to bake, preheat the oven to 450. Stick a 6 quart enamel coated cast iron Lodge Dutch Oven (or similar) in the oven for about 30 minutes to heat. At this point, the dough should be big and puffy and pretty loose, with little bubbles in it. Gently scrape the dough out onto a well-floured surface. (Remember: NO KNEAD.) Gently shape it into a ball with flour on the outside, set on a piece of parchment, and cover with plastic while your pan heats up.
  3. BAKE: Remove the plastic from the dough. Lift the dough and parchment together into the pan so the parchment lines the bottom of the hot pan (be careful not to touch the pan since it’s very hot). Bake, covered, for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy. Voila! Done. Miracle no-knead bread, you boss you.

Equipment

The equipment section may contain affiliate links to products we know and love.

Notes

Gluten free flour and whole wheat flour variations.Based on comments and questions, we decided to try this recipe with both gluten-free flour and whole wheat flour! A few notes for each: 1. Gluten-Free: We tried this flour and the results were great. A hard crust formed on the outside and the inside was soft, airy, and a teeny bit spongy – close to the real thing. Some downsides: the bread didn’t rise as much as the regular version and, of course, it didn’t have quite the same flavor. 2. Whole Wheat: This was very similar to the original version. The texture of the dough was the same, it rose the same, and it looked the same coming out of the oven with its hard crust. The inside texture was denser with not as many air pockets. The flavor was a little bitter and texture was a bit gritty, but to be expected with whole wheat flour.

  • Prep Time: 12 hours
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American

Keywords: no knead bread, homemade bread, easy bread

Did you make this recipe?

Tag @pinchofyum on Instagram so we can admire your masterpiece! 🌟

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(👇🏼 pictured here dipped in Chicken Wild Rice Soup. cannot recommend that situation highly enough.)

Bread being dunked in soup.

You can read about ten other things I love to do with my adorable red Lodge Dutch Oven in THIS POST from years back. Yes, I am that much of a superfan.

Soup Recipes To Enjoy This Bread With

Truly there is nothing better than swooping a piece of this piping hot bread into some cozy, creamy soup. Here are our favorites:

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Collage of reader recipes for Miracle No Knead Bread.

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This recipe is part of our collection of easy baking recipes. Check it out!

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