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Instant Pot Wild Rice Soup

URL: https://www.feastingathome.com/instant-pot-wild-rice-soup/

Ingredients

The base

  • 1 unit onion, diced
  • 2 tablespoons olive oil (or butter or ghee)
  • 4 cloves garlic, rough chopped
  • 16 ounces mushrooms, sliced (cremini, button, portobellos)
  • 1 cup wild rice
  • 3–4 cups carrots, chopped large
  • 3–4 cups celery, chopped
  • 4 cups veggie broth (or water plus veggie bouillon)
  • 1 cup water
  • 1 tablespoon fresh thyme (or 1 teaspoon dry thyme)
  • 2 leaves bay leaves
  • 1 ½ teaspoons salt
  • 1 teaspoon cracked pepper
  • 1/8–1/4 teaspoon turmeric

The creamy component

  • ½ cup sour cream (or coconut milk, or cashew cream)

The greens

  • 4 cups baby spinach, chopped (optional)

Optional garnishes

  • to taste unit chopped flatleaf parsley
  • to taste unit parmesan

Instructions

  1. Sauté the onions and mushrooms in oil for 5-7 minutes until fragrant and browned.
  2. Add garlic and sauté for 1-2 minutes.
  3. Add wild rice and sauté for one minute.
  4. Deglaze with white wine if using, scraping up any browned bits.
  5. Add carrots, celery, veggie broth, water, thyme, bay leaves, salt, pepper, cayenne, and turmeric; stir well.
  6. Set Instant Pot to high pressure for 24 minutes and then naturally release for 10 minutes.
  7. Manually release any remaining pressure and stir in sour cream or vegan alternative.
  8. Add chopped spinach just before serving and serve with optional garnishes.

Nutrition Facts (estimated)

Servings
6
Calories
256
Total fat
9.2g
Total carbohydrates
38.7g
Total protein
8.6g
Sodium
698.3mg
Cholesterol
11.3mg

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