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Quick Vegan Wild Rice and Mushroom Soup in the Instant Pot

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Quick Vegan Wild Rice and Mushroom Soup in the Instant Pot

This quick and easy vegan wild rice and mushroom soup in the Instant Pot is perfect for a cozy and comforting meal. The wild rice blend, hearty mushrooms, and aromatic herbs create a deliciously rich and flavorful broth.

OVERVIEW

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Servings: 6 servings
  • Calories: Approximately 250 kcal per serving

INGREDIENTS

  • 1 cup wild rice blend
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 8 oz shiitake mushrooms, stemmed and sliced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1/4 cup nutritional yeast (optional, for extra flavor)
  • 1/4 cup chopped fresh parsley (for garnish)
  • Vegan sour cream or yogurt (optional, for serving)

INSTRUCTIONS

  1. Rinse the wild rice blend under cold water and drain.
  2. Press the “Saute” button on the Instant Pot and add a splash of water or oil. Once hot, add the chopped onion and sauté for 3-4 minutes until softened.
  3. Add the minced garlic and sauté for another 1 minute until fragrant.
  4. Add the sliced cremini and shiitake mushrooms, diced carrots, and diced celery to the Instant Pot. Sauté for about 5 minutes until the mushrooms start to release their juices.
  5. Press the “Cancel” button to stop the sauté function.
  6. Add the wild rice blend to the Instant Pot, along with the vegetable broth, water, dried thyme, dried rosemary, salt, and pepper. Stir to combine.
  7. Secure the lid on the Instant Pot and set the valve to the sealing position.
  8. Select the “Manual” or “Pressure Cook” setting and set the timer for 25 minutes on high pressure.
  9. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
  10. Carefully open the lid and stir in the nutritional yeast, if using.
  11. Taste and adjust seasoning if needed.
  12. Ladle the vegan wild rice and mushroom soup into bowls. Garnish with chopped fresh parsley.
  13. Serve hot, optionally topped with a dollop of vegan sour cream or yogurt.
  14. Enjoy this quick and flavorful vegan wild rice and mushroom soup straight from the Instant Pot!

The addition of nutritional yeast adds a cheesy and savory depth to the soup. Garnish with fresh parsley for a pop of color and serve with a dollop of vegan sour cream or yogurt if desired. It’s a satisfying and nutritious dish that’s ready in no time!

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