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oliveandartisan

Broccoli Sausage Wild Rice Soup

A quick and easy Instant Pot recipe. The perfect healthy comfort food for any time of year!

STARTING GUIDE
  • Prep Time: 25 mins

  • Cooking Time: 20 mins

  • Total Time: 45 mins

  • Servings: 8

  • Calories: 383

  • Total Fat: 23.3g

  • Total Carbs: 26.7g

  • Protein: 18.5

INGREDIENTS
  • 1 lb Italian sausage

  • 1 cup yellow onion, chopped

  • 1 cup red bell pepper, chopped

  • 1 cup cremini mushrooms, sliced

  • 1 cup wild rice

  • 1 teaspoon seasoned salt

  • 1 teaspoon black pepper

  • 2 garlic cloves, chopped

  • 2 bags Stahlbush Island Farms Frozen Broccoli Florets

  • 4 cups chicken stock

  • 4 tablespoons butter

  • ¼ cup flour

  • 1 cup milk

INSTRUCTIONS
  • Set an instant pot to sauté and cook sausage completely. Add in the onion, bell pepper, cremini mushrooms, wild rice, seasoned salt, black pepper, garlic cloves, broccoli, chicken stock, and water. Close the lid and set to pressure cook, non-venting for 25 minutes.

  • Meanwhile, in a medium saucepan melt the butter and flour together whisking together and cook for 1 minute. While continuing to whisk, slowly pour in the milk until thickened then take off the heat. Add the roux to the finished soup and stir to combine.

Broccoli Sausage Wild Rice Soup

A quick and easy Instant Pot recipe. The perfect healthy comfort food for any time of year!

STARTING GUIDE
  • Prep Time: 25 mins

  • Cooking Time: 20 mins

  • Total Time: 45 mins

  • Servings: 8

  • Calories: 383

  • Total Fat: 23.3g

  • Total Carbs: 26.7g

  • Protein: 18.5

INGREDIENTS
  • 1 lb Italian sausage

  • 1 cup yellow onion, chopped

  • 1 cup red bell pepper, chopped

  • 1 cup cremini mushrooms, sliced

  • 1 cup wild rice

  • 1 teaspoon seasoned salt

  • 1 teaspoon black pepper

  • 2 garlic cloves, chopped

  • 2 bags Stahlbush Island Farms Frozen Broccoli Florets

  • 4 cups chicken stock

  • 4 tablespoons butter

  • ¼ cup flour

  • 1 cup milk

INSTRUCTIONS
  • Set an instant pot to sauté and cook sausage completely. Add in the onion, bell pepper, cremini mushrooms, wild rice, seasoned salt, black pepper, garlic cloves, broccoli, chicken stock, and water. Close the lid and set to pressure cook, non-venting for 25 minutes.

  • Meanwhile, in a medium saucepan melt the butter and flour together whisking together and cook for 1 minute. While continuing to whisk, slowly pour in the milk until thickened then take off the heat. Add the roux to the finished soup and stir to combine.