One bowl, 30-minutes, and a whole lot of flavor. This wild rice soup is creamy and loaded with tender vegetables, nutty notes from wild rice, and an aroma of fresh herbs.
We’re still in the colder months, so that means a whole lot of soup. However, cold months often mean lower energy and not wanting to get up off the couch and make a proper dinner. Soups take some time if we’re being honest, but thanks to the Instant Pot it takes less than 30-minutes to make a rich, hearty dinner.
Feel free to swap some of your favorite seasonal vegetables in the soup, add beans, or a different variety of rice. Get creative and have fun with it! Because that’s what is supposed to go on in the kitchen right?
Also topped this dish with crispy mushrooms. Fried in just a bit of oil and finished with sprinkle of flaky sea salt. I highly recommend to finish this soup with a bit of lemon zest. Brightens up the heartiness of the dish and adds an extra punch of flavor!
This Instant Pot Vegan Wild Rice Soup is…
- quick
- easy
- simple
- hearty
- vegan
- gluten-free
- oh so delicious!
One bowl, 30-minutes, and a whole lot of flavor. This wild rice soup is creamy and loaded with tender vegetables, nutty notes from wild rice, and an aroma of fresh herbs.
- 1 tbsp olive oil
- 3 carrots, diced
- 3 ribs of celery, diced
- ½ medium yellow onion, thinly sliced
- 1 tsp minced garlic
- 1 tbsp nutritional yeast
- 4 fresh thyme sprigs
- 1 tbsp finely chopped fresh sage
- ¼ tsp red pepper flakes
- 1 tbsp chopped sun dried tomatoes
- 1 cup wild rice
- 1 ½ cups vegetable broth
- 1 cup water
- ¾ cup unsweetened non-dairy milk I used almond.
- Salt
- Pepper
- 1 cup sliced mushrooms I used a mix of oyster and crimini.
- Freshly grated lemon
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Press saute button on instant pot and allow it to preheat. Once hot, add 1 tbsp of oil and allow it to heat up until shimmering. Add carrots, celery, onion, garlic, and a pinch of salt. Saute for 2-3 min. until fragrant and translucent. Stir in nutritional yeast, fresh herbs, red pepper flakes, sun dried tomatoes, and rice. Toast for 2 minutes.
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Pour in vegetable broth, water, and milk. Seal lid, and press 'pressure cook' button. Cook for 15 minutes. on high pressure. Open vent and allow it to de-pressurize.
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While Instant Pot is venting, crisp up the mushrooms. In a small skillet heat 1 tsp of oil. Add mushrooms and cook for 4 minutes on medium high heat until golden brown and crispy. Sprinkle with a bit of flaky sea salt.
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Season soup to your desired taste with salt and pepper. Serve and top with crispy mushrooms, grate over a bit of lemon zest, and freshly ground pepper. Serve with crusty bread to get the ultimate experience.
The picture shows kale or some leafy green in the soup, but it’s not in the recipe. What green is it, and what step do you suggest adding it in at if we want to include it? Thanks! 🙂
Author
good catch!! I recommend kale (specifically tucson, but any variety works) and would add it in 5 min. before cooking time is done!