Description
Creamy and flavorful Instant Pot Wild Rice Soup that is perfect for a cozy meal. Loaded with vegetables, herbs, and a hint of coconut milk, this vegetarian soup is hearty and satisfying. It’s gluten-free and easy to make!
Ingredients
Scale
Wild Rice Blend:
- 1 cup uncooked wild rice blend, rinsed
Vegetables:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 8 ounces cremini mushrooms, sliced
Broth and Seasonings:
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Finishing Touches:
- 1 cup full-fat coconut milk or heavy cream
- 2 tablespoons fresh parsley, chopped
- crusty bread for serving (optional)
Instructions
- Sauté Vegetables: Set the Instant Pot to Sauté mode and heat the olive oil. Add the diced onion and sauté until softened. Stir in garlic, carrots, celery, and mushrooms. Cook for 3 minutes.
- Add Rice and Broth: Add rinsed wild rice, vegetable broth, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
- Pressure Cook: Secure the lid and cook on Manual High Pressure for 35 minutes. Allow a natural release for 10 minutes, then do a quick release.
- Finish Soup: Stir in coconut milk or heavy cream. Remove the bay leaf. Adjust seasoning if needed.
- Serve: Ladle into bowls, sprinkle with parsley, and serve warm with optional crusty bread.
Notes
- This soup keeps well and tastes better the next day.
- For extra protein, add cooked shredded chicken or white beans before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 550mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
