You AND your soups are: WONDERFUL....I LOVE them...thank you so so much. Just gave my cousin the IPOT Mini for her b'day today & we watched this together (via phone) & she's making it tomorrow...hot or cold weather... we are soup fans! YAY !! :)
I love wild rice so I can't wait to make this soup. I was happy to see you add a flour /butter roux [instead of a cornstarch slurry]....the roux adds a rich taste to the broth, instead of just thickening it. Thank you!
I just made this soup. I left out the mushrooms and added chicken. It is hearty soup with a great flavor. My husband and I loved it. Thanks for another great recipe.😃
@@JonnySUN7 I used chicken thighs that I had cooked the night before. I cut the chicken into cubes and added it at the end when I added the milk mixture. The soup was hot enough to warm up the chicken. The only thing I would do differently is add a little more water. My soup didn't have much broth.
I just tried this yesterday. I didn’t have carrots so I used a cut-up acorn squash. I also skipped the bechamel and just added a little milk right to the soup. It was delicious and very thick. I’ll have to try it again with the sauce, but it really did taste good. I noticed that the recipe on another site says “Don’t use wild rice blend.” It tasted really good with the blend but now I suppose I’ll have to try it with the wild rice too just for comparison. Anyway, great recipe. You always make me feel at ease about trying new recipes on the IP. 😋
Hello well I'm in Texas it it hot ... but on cold or cool days I like to make soup .so ty for sharing the recipe ..... I know my son will like it he likes all the ingredients your putting in there . ..
I used to live in Kirksville, MO! We would always go visit Saint Louis. I vote that you officially have the best zoo there. ha ha. It was 39 on my run this morning and I'm still trying to get warm! ha ha. Have a good day!
We're finally sub-100F. temps here in metro Phoenix, but I made this soup today. To die for! I did add shredded chicken breasts along with the roux. Finally past my fear of the IP, so have made at least one of your soup recipes a week. Thanks so much!
This looks so good! I must confess, everytime you measure your spices right over the pot, I get anxiety, just because I am accident prone. Thanks for the great recipe
Is there anyway we can get more videos that are a little longer, perhaps containing a few recipes each? I understand if it’s too much, but I am such a picky eater I get kinda sad when I see a recipe that right off the bat doesn’t seem like it’s something I like; at least on the multiple recipe videos I can still watch with baited breath as to which recipes we are covering (figuring I would like all the ingredients in at least one of them!). Thank you again Kristen nonetheless!! 🥰🥰🥰😍👩🏻🍳
I make, and eat, soup all year long. (When I lived in Texas that one summer was hotter than blazes, and everyone still made chili!. Go figure) I like this recipe and love the Lundberg Farms wild rice blend.Thanks for sharing. I made broccoli cauliflower soup this morning, and it's supposed to get hotter later in the week!
Yep its cold here, so this soup sounds so wonderful. I am going to go get the ingredients and make this in a day or two. Thank you :) I am thinking of cooking some chicken and shredding it up and adding to it.
Kristin, how safe would it be to make maple extract in an instapot? The process is placing 1/2 cup of fenugreek seeds in a pint mason jar, then filling the jar up to just below the neck with Vodka. Place a lid and ring on the jar tight, place jar on pot trivit with about a cup of water in the pot.. Place lid on and Pressure cook on high for..30 mins/natural release... Is this safe?
Hey Kristin. My name is Crystal and I love watching your channel. I am really wanting to purchase my first instapot but the main thing I’m wanting to cook is either twice baked potato soup and white beans super super fast. Can you do a video on both of these? Thank you
Sounds good, but I would also add in some shredded or canned chicken or turkey meat. And maybe some whole kernel yellow sweet corn!! 👍❤️❤️❤️❤️😍😘🥰😋😋😋😋 What kind(s) of mushrooms do you recommend or is there more than one type that you like?? Do you use the stems of the mushrooms, too, or JUST the caps?! 🤔💭
Looks good. I have to watch my carbs but I’m tempted to try it since the wild rice has more fiber then white rice. I would have to skip the rue to thicken so I wonder if cream would do the trick.
I made chili in mine yesterday, when normally I just use the stovetop, and it was much, much thinner and runnier than normal. I did drain the beef too. I can see where making a rue would be beneficial for a cream soup, but idk about chili. I think I like chili and pasta dishes better on the stove. Great recipe though! :)
5amiann Hi, I do have a product that I really like, it’s called Clear Jel. However, I buy the regular, not the instant, because I can use it for canning or for gravy either one. My pie filling comes out really clear, unlike when I used to use cornstarch too, so I’ve been using this for everything for quite a long time. I guess I could have thickened the chili with it, but chili is very easy for me to make on the stove, so if I don’t have to use up my Clear Jel, I’d rather save it for what really needs it. I have been making my own chili beans though, instead of buying canned. I cook my rice in it, and many other things. I am also loving cooking my fresh green beans from my garden, and bacon, in the pressure cooker this week! That’s a huge time saver from what used to take all day in the crock pot..:)
5amiann .. I wanted to come back and comment again, because I’ve been ordering my Clear Jel from a store called, Country Life Natural Foods, you can find them online. I just ordered 2 new one pound containers back in May, and they were only $4 each, so only $8 for 2lbs, plus shipping, which was also $8. I did go back and check my receipt and it was $16.00 to my door for the 2 nicely sealed plastic containers, not bags. I think it’s around $16 for only 1 lb on Amazon. I checked their website and it’s still the same price, only $4 per lb. Hopefully, you or someone else will find this helpful, and maybe get this good deal as well. Take care!! 🙏🏼😘👌
Andrea VanSomeren With gravy, generally speaking, you usually use equal parts of fat (3 Tbsp) plus flour (3 Tbsp) plus 3 CUPS of liquid (broth or milk or whatever.) But here, she was just using it as a thickener, so it looked like about maybe a half of a cup(??) of milk, ((or a whole cup??)), and you could use either skim milk, or 1%, or 2%, or whole milk, or use half-and-half cream, or even heavy cream. Use what you usually have on hand. (We usually buy 2%, but it’s REAL cow’s milk.)
It’s really hot over here in Ft Lauderdale, 🌕🔥 but this is still a wild rice soup I won’t mind making! I love making and eating soups too!! Tfs #lovesoups #falliscoming 🍁🍂
Ha ha Ha Ha! It is true! It was 45 this morning when I went for a run and wore a hoodie until about 1pm when I finally warmed up! I didn't realize it would be such an adjustment for me! ha ha
You could add frozen or thawed chicken when you add the other ingredients. Because it cooks for 45 mintues, your chicken will def be done. Then you can shred your chicken. Or if you use a rotisserie, you can add it in when you add your butter flour mixture at the end so you can heat it up. Does that make sense? ha ha.
Six Sisters' Stuff perfect!!! I’m still not comfortable with the instant pot so I tend to over complicate it. Thanks for your response. I’m loving all your recipes
Beth Lewis I’ve found 30 minutes to work just fine for chicken and wild rice. It will be very fall apart/shreddable. 45 minutes may be because she’s in a different atmospheric pressure.
It would be easier using a chef’s knife with thumb and index finger on the back of the blade. I just got my first instant pot. Why don’t you use the soup button?
I try and make all my videos work for all the Instant Pots and generic brands. But most people do just use the manual or pressure button. It’s just easier.
You AND your soups are: WONDERFUL....I LOVE them...thank you so so much. Just gave my cousin the IPOT Mini
for her b'day today & we watched this together (via phone) & she's making it tomorrow...hot or cold weather...
we are soup fans! YAY !! :)
I love soups period...even when it's 100 outside. I've been keeping a diary of my favorites!!! 🥣🥗🥣🥗
I love wild rice so I can't wait to make this soup. I was happy to see you add a flour /butter roux [instead of a cornstarch slurry]....the roux adds a rich taste to the broth, instead of just thickening it. Thank you!
Oh thank you! I agree! I don't love the cornstarch, so trying some new things!
This sounds delicious!!! Can't wait for the cold weather.
Ha Ha Ha! We are in the 30s for the low this week! I'm freezing here in Utah! ha ha!
@@SixSistersStuff It's quite a change from the Bay Area, isn't it. I live near Sacramento.
99 degrees but I’ll eat soup any day. And in the instant pot. No heating the house. That’s my favorite rice blend
Just made tonight...delicious
Soup, is great anytime ! Your kids don't know what they are missing! I can't wait to make this Soup! 😁
I just made this soup. I left out the mushrooms and added chicken. It is hearty soup with a great flavor. My husband and I loved it. Thanks for another great recipe.😃
@@JonnySUN7 I used chicken thighs that I had cooked the night before. I cut the chicken into cubes and added it at the end when I added the milk mixture. The soup was hot enough to warm up the chicken. The only thing I would do differently is add a little more water. My soup didn't have much broth.
I just tried this yesterday. I didn’t have carrots so I used a cut-up acorn squash. I also skipped the bechamel and just added a little milk right to the soup. It was delicious and very thick. I’ll have to try it again with the sauce, but it really did taste good. I noticed that the recipe on another site says “Don’t use wild rice blend.” It tasted really good with the blend but now I suppose I’ll have to try it with the wild rice too just for comparison. Anyway, great recipe. You always make me feel at ease about trying new recipes on the IP. 😋
Oh man. Looks yummy! Can't wait to try it when it's a little cooler.
This is positively the best recipe ever, I added a little leftover chicken !! Yummmy
Looks yummy. I'll try this when.rhe weather gets cooler. Thanks.
I am in Ft. Lauderdale too...but this sounded so yummy I had to try it...and I am glad I did...it's FABULOUS TYFS
It’s still toasty here in Tucson, but I can’t wait to make this! 🥰🥰
That looks delicious I will make in the weekend. I love your videos look forward I love my instant pot as well.
This looks really good. Will add the mushrooms.
Hello well I'm in Texas it it hot ... but on cold or cool days I like to make soup .so ty for sharing the recipe ..... I know my son will like it he likes all the ingredients your putting in there . ..
Definitely a keeper cannot wait to make this! It will not be this week as it is in the nineties here in Saint Louis
I used to live in Kirksville, MO! We would always go visit Saint Louis. I vote that you officially have the best zoo there. ha ha. It was 39 on my run this morning and I'm still trying to get warm! ha ha. Have a good day!
@@SixSistersStuff Where did you all move to
We're finally sub-100F. temps here in metro Phoenix, but I made this soup today. To die for! I did add shredded chicken breasts along with the roux. Finally past my fear of the IP, so have made at least one of your soup recipes a week. Thanks so much!
This looks so good! I must confess, everytime you measure your spices right over the pot, I get anxiety, just because I am accident prone. Thanks for the great recipe
ha ha ha! You are not the only one who has said that! :) I grew up doing it!
#Trilang so am I! It's happened to me more than once!
This is a keeper. Can't wait to try this. I'd add more mushroom 😉
i would of loved this as a kid.
Looks Yummy, I will try it, will add mushrooms and some green peppers, perhaps poblanos.
Is there anyway we can get more videos that are a little longer, perhaps containing a few recipes each? I understand if it’s too much, but I am such a picky eater I get kinda sad when I see a recipe that right off the bat doesn’t seem like it’s something I like; at least on the multiple recipe videos I can still watch with baited breath as to which recipes we are covering (figuring I would like all the ingredients in at least one of them!). Thank you again Kristen nonetheless!! 🥰🥰🥰😍👩🏻🍳
Definitely going to give this one a try.
That is a nice dish and your family must have loved it after knowing the ingredients and one dish I have to try making at home myself.
It was cooler yesterday in SE MI,but today it’s 83 going to 89. Yikes I am ready for Fall!
Looks good
I make, and eat, soup all year long. (When I lived in Texas that one summer was hotter than blazes, and everyone still made chili!. Go figure) I like this recipe and love the Lundberg Farms wild rice blend.Thanks for sharing. I made broccoli cauliflower soup this morning, and it's supposed to get hotter later in the week!
Ha ha ha! I made soup all year round too! It just is so easy on those busy nights! Thanks for coming by!
Yum! It’s just turned spring here in Australia however it’s still freezing! This will beperfect
Really enjoy your channel, I've learned so much watching it about my Instant Pot:)
Yummy, I will make this when we are ,doing an overnight passage ,sailing
I got to stay warm.
Oh my gosh! That sounds wonderful! And yes, I get kind of grouchy when I'm cold and not at home. ha ha!
Yep its cold here, so this soup sounds so wonderful. I am going to go get the ingredients and make this in a day or two. Thank you :) I am thinking of cooking some chicken and shredding it up and adding to it.
Oh nice! Shredded chicken in it would taste delicious too! Thanks so much for coming by. Happy Monday!
Could you put in your program or in your recipe somewhere how many it serves I have to feed 8 so it would be so much easier thank you
Omg that looks so good. It would be awesome with chicken too. Thank YOU!! Lol
Yum. I’m thinking you could add chicken to this too. Can’t wait to try this one.
Yes, you definitely could!
Kristin, how safe would it be to make maple extract in an instapot? The process is placing 1/2 cup of fenugreek seeds in a pint mason jar, then filling the jar up to just below the neck with Vodka. Place a lid and ring on the jar tight, place jar on pot trivit with about a cup of water in the pot.. Place lid on and Pressure cook on high for..30 mins/natural release... Is this safe?
Looks great!
Thanks so much Eve! Hope you have a great day!
Looking forward to trying this. Chopping carrots always challenges me, so I buy pre shredded ones....saves my digits. 😂♥️
How much milk did you add to the flour and butter???? I love these recipes.. Thanks for sharing...
I'll guess we gotta guess...
Looks really good
Thanks so much!!! Hope you have a good Monday!
Six Sisters' Stuff you too
What can I replaced the cup of flour and butter with ? Will adding milk do ok ? Thanks for sharing!
Hey Kristin. My name is Crystal and I love watching your channel. I am really wanting to purchase my first instapot but the main thing I’m wanting to cook is either twice baked potato soup and white beans super super fast. Can you do a video on both of these? Thank you
Looks delicious 😋
Oh - thank you so much! Have a good day!
Really hot here near Tampa fl!🔥🔥 heat index of 106!🔥🔥 soup looks yummy!🍲🍲
That was insanely good wild rice soup. I threw 2 frozen chicken breasts on top and they turned out great
Sounds good, but I would also add in some shredded or canned chicken or turkey meat. And maybe some whole kernel yellow sweet corn!! 👍❤️❤️❤️❤️😍😘🥰😋😋😋😋
What kind(s) of mushrooms do you recommend or is there more than one type that you like??
Do you use the stems of the mushrooms, too, or JUST the caps?! 🤔💭
I'm going to try that but use buttermilk in the rue, which should add a nice flavor.
Gonna make this and add some shredded chicken. It’s my husbands favorite type of soup!
NICE! I was thinking of adding some, but then I realized I didn't have any! It would taste delicious with chicken!
I was thinking doing the same!
That's my favorite wild rice.
Yum!
WoW, your instantPot is miracle :)
I wish Fall would get here. I love soup. Allergic to mushrooms though. I can just add something else or more of something that is already in it.
You could easily add chicken instead of mushrooms!
If I want to add fresh chicken to this do I change the cook time?
Looks good. I have to watch my carbs but I’m tempted to try it since the wild rice has more fiber then white rice. I would have to skip the rue to thicken so I wonder if cream would do the trick.
Cream would def do the trick. It would make it taste SO good too!
I have a similar recipe and 1/2 cup cream works fine. I’ve also used potatoes and cauliflower together or separate to thicken.
Can I use almond milk to substitute for regular milk? I am interested in making this but i am vegan.
What do you think of the mealthy crisplid?
More veggie friendly recipes please!!
Yummy
Could you add chicken breast chunks to this ? Does the cooking time change if you do add chicken?
Which brand of rice do you use?
I made chili in mine yesterday, when normally I just use the stovetop, and it was much, much thinner and runnier than normal. I did drain the beef too. I can see where making a rue would be beneficial for a cream soup, but idk about chili. I think I like chili and pasta dishes better on the stove. Great recipe though! :)
Because the instant pot doesn't let any liquid out, yes, sometimes it can be runnier. You could always put it on Saute afterwards to thicken it up.
Or do a cornstarch slurry to thicken the chili
Amazon carries an instant version of cornstarch that works great to thicken anything not quite perfect.
5amiann Hi, I do have a product that I really like, it’s called Clear Jel. However, I buy the regular, not the instant, because I can use it for canning or for gravy either one. My pie filling comes out really clear, unlike when I used to use cornstarch too, so I’ve been using this for everything for quite a long time. I guess I could have thickened the chili with it, but chili is very easy for me to make on the stove, so if I don’t have to use up my Clear Jel, I’d rather save it for what really needs it. I have been making my own chili beans though, instead of buying canned. I cook my rice in it, and many other things. I am also loving cooking my fresh green beans from my garden, and bacon, in the pressure cooker this week! That’s a huge time saver from what used to take all day in the crock pot..:)
5amiann .. I wanted to come back and comment again, because I’ve been ordering my Clear Jel from a store called, Country Life Natural Foods, you can find them online. I just ordered 2 new one pound containers back in May, and they were only $4 each, so only $8 for 2lbs, plus shipping, which was also $8. I did go back and check my receipt and it was $16.00 to my door for the 2 nicely sealed plastic containers, not bags. I think it’s around $16 for only 1 lb on Amazon. I checked their website and it’s still the same price, only $4 per lb. Hopefully, you or someone else will find this helpful, and maybe get this good deal as well. Take care!! 🙏🏼😘👌
Its cool there? I'm so jealous. 97 today on the gulf coast.
do you ever do any low carb instapot recipes :)
How much milk did you add? Thanks.
Andrea VanSomeren
With gravy, generally speaking, you usually use equal parts of fat (3 Tbsp) plus flour (3 Tbsp) plus 3 CUPS of liquid (broth or milk or whatever.)
But here, she was just using it as a thickener, so it looked like about maybe a half of a cup(??) of milk, ((or a whole cup??)), and you could use either skim milk, or 1%, or 2%, or whole milk, or use half-and-half cream, or even heavy cream.
Use what you usually have on hand. (We usually buy 2%, but it’s REAL cow’s milk.)
The heat index is 103F here but I still eat soup. 😀
Ha ha ha ha! I love that you still eat soup in those hot temps! I do the same!
It’s really hot over here in Ft Lauderdale, 🌕🔥 but this is still a wild rice soup I won’t mind making! I love making and eating soups too!!
Tfs #lovesoups #falliscoming 🍁🍂
How would you add chicken to this?
when you added the flour/milk/butter was the IP on saute or was it off?
Saute was off, but the warm function was on
@@SixSistersStuff Thanks!
Do you think white rice will work as I am allergic to wild rice
You should be able to substitute any item. You would need to figure out how much time to cook. Wild rice does take longer.
How much milk?
Looks awesome but I'm gonna drop the mushrooms and add chicken...thanks so much
My kids would have liked that a whole lot better! ha ha!
How much milk ???
Cold? you are defiantly new to Utah. Its still shorts & t shirt weather
I believe Kristen came via California....hence, the difference in the temperature.
Ha ha Ha Ha! It is true! It was 45 this morning when I went for a run and wore a hoodie until about 1pm when I finally warmed up! I didn't realize it would be such an adjustment for me! ha ha
I Want to add chicken to it.... how would I go about doing that??
You could add frozen or thawed chicken when you add the other ingredients. Because it cooks for 45 mintues, your chicken will def be done. Then you can shred your chicken. Or if you use a rotisserie, you can add it in when you add your butter flour mixture at the end so you can heat it up. Does that make sense? ha ha.
Six Sisters' Stuff perfect!!! I’m still not comfortable with the instant pot so I tend to over complicate it. Thanks for your response. I’m loving all your recipes
I make a similar recipe and chicken thighs work great (frozen is fine).
@@lauradavis3559 Isn't that a long time to cook chicken. Or is it okay because it is thighs, not breasts?
Beth Lewis I’ve found 30 minutes to work just fine for chicken and wild rice. It will be very fall apart/shreddable. 45 minutes may be because she’s in a different atmospheric pressure.
It would be easier using a chef’s knife with thumb and index finger on the back of the blade. I just got my first instant pot. Why don’t you use the soup button?
I try and make all my videos work for all the Instant Pots and generic brands. But most people do just use the manual or pressure button. It’s just easier.
Six Sisters' Stuff ok, thanks.
She definitely lost me when she used a metal wish in a nonstick pot
Instant Pot brand has stainless steel pots, not nonstick.