Description
This comforting wild rice soup is creamy, hearty, and made super easy thanks to the Instant Pot. With earthy mushrooms, vegetables, and nutty wild rice, this vegetarian soup is rich in flavor and perfect for cold days — or anytime you want a cozy bowl of goodness.
Ingredients
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1 tablespoon olive oil
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1 medium onion, diced
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3 garlic cloves, minced
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2 carrots, diced
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2 celery stalks, diced
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8 oz mushrooms, sliced (cremini or button)
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1 cup uncooked wild rice (not a blend)
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 bay leaf
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Salt and black pepper, to taste
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4 cups vegetable broth
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2 cups water
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1 cup unsweetened coconut milk or cashew cream (or heavy cream for non-vegan)
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2 cups chopped spinach or kale
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Juice of 1/2 lemon (optional, for brightness)
Instructions
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Sauté veggies:
Set Instant Pot to “Sauté.” Add olive oil, then onion, carrots, and celery. Sauté for 4–5 minutes until soft. Add garlic and mushrooms and cook another 2–3 minutes. -
Add rice and seasonings:
Stir in wild rice, thyme, oregano, bay leaf, salt, and pepper. Pour in broth and water. Stir well. -
Pressure cook:
Lock lid in place, set valve to “Sealing,” and cook on High Pressure for 35 minutes. Let pressure release naturally for 10 minutes, then quick release remaining pressure. -
Finish the soup:
Stir in coconut milk (or cream), chopped spinach or kale, and lemon juice if using. Let greens wilt for a few minutes. Taste and adjust seasoning. -
Serve:
Ladle into bowls and serve warm with crusty bread or crackers.
Notes
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Make sure to use pure wild rice, not a blend — blends cook much faster and may get mushy.
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Add cooked chicken or white beans for extra protein.
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Leftovers keep well in the fridge for 3–4 days and thicken up nicely!