Instant Pot Vegan Wild Rice Soup
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.
Ingredients
- 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
(Optional) Toppings
- 1 cup sliced mushrooms I used a mix of oyster and crimini.
- Freshly grated lemon
Instructions
-
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.
-
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.
-
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.
-
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.