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
- Rinse the wild rice blend under cold water and drain.
- Press the “Saute” button on the Instant Pot and add a splash of water or oil. Once hot, add the chopped onion and sautĂ© for 3-4 minutes until softened.
- Add the minced garlic and sauté for another 1 minute until fragrant.
- 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.
- Press the “Cancel” button to stop the sautĂ© function.
- 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.
- Secure the lid on the Instant Pot and set the valve to the sealing position.
- Select the “Manual” or “Pressure Cook” setting and set the timer for 25 minutes on high pressure.
- Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
- Carefully open the lid and stir in the nutritional yeast, if using.
- Taste and adjust seasoning if needed.
- Ladle the vegan wild rice and mushroom soup into bowls. Garnish with chopped fresh parsley.
- Serve hot, optionally topped with a dollop of vegan sour cream or yogurt.
- 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!