Ham And Wild Rice Soup Instant Pot at Will Hannah blog

Ham And Wild Rice Soup Instant Pot. Mix the creamy sauce with the soup in the instant pot and you will have delicious wild rice soup! Add the rest of the ingredients, except ham, and stir. Pour this mixture back into the pot and mix well. Set the insant pot on sautee and add the olive oil, onions, garlic, carrot, celery and. Throw a little salt in there for good measure. Open the lid and toss in the kale, leaving the instant pot on its keep warm setting. Turn on instant pot to saute, high heat. Secure the lid, close the pressure valve and cook for 30 minutes at high pressure. While it preheats, toss in butter and diced mushrooms & cook until starting to brown. Using the sauté function, melt the butter and sauté the. Sprinkle ham on top, close and seal instant pot and set to high pressure for 30 minutes. Let the mixture cook for a minute or two to remove the floury taste. Blend the cashews, water and nutrition yeast together for about a minute until smooth and creamy. Add garlic, thyme and oregano and stir for 2 minutes. Remove the whole potatoes and place them into a blender along with the coconut milk.

Mushroom, Ham and Wild Rice soup The Daring Gourmet
from www.daringgourmet.com

Open the lid and toss in the kale, leaving the instant pot on its keep warm setting. Blend the cashews, water and nutrition yeast together for about a minute until smooth and creamy. Use the quick release method. Set the insant pot on sautee and add the olive oil, onions, garlic, carrot, celery and. Turn on instant pot to saute, high heat. Throw a little salt in there for good measure. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. While it preheats, toss in butter and diced mushrooms & cook until starting to brown. Add mushrooms and saute for 2 minutes. Using the sauté function, melt the butter and sauté the.

Mushroom, Ham and Wild Rice soup The Daring Gourmet

Ham And Wild Rice Soup Instant Pot Throw a little salt in there for good measure. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Remove the whole potatoes and place them into a blender along with the coconut milk. Add the broth, wild rice, dried white beans, 2 teaspoons kosher salt, and black pepper. While it preheats, toss in butter and diced mushrooms & cook until starting to brown. Using the sauté function, melt the butter and sauté the. Let the mixture cook for a minute or two to remove the floury taste. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes. Add the rest of the ingredients, except ham, and stir. Turn on instant pot to saute, high heat. Use the quick release method. Set the insant pot on sautee and add the olive oil, onions, garlic, carrot, celery and. Open the lid and toss in the kale, leaving the instant pot on its keep warm setting. Pour this mixture back into the pot and mix well. Throw a little salt in there for good measure.

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