Description
Instant Pot Wild Rice Soup is a warm, comforting dish that brings together an array of nourishing flavors in a quick and convenient way. Perfect for busy weeknights or cozy get-togethers, this vegetarian soup features hearty wild rice, earthy mushrooms, and vibrant spinach. It’s not only vegan-adaptable and gluten-free but also packed with essential nutrients from fresh vegetables like carrots and celery. This easy-to-make recipe results in a deliciously creamy broth that satisfies both the palate and the soul, making it an ideal choice for meal prep or a wholesome family dinner.
Ingredients
- 1 onion, diced
- 2 tablespoons olive oil
- 4 garlic cloves, rough chopped
- 16 ounces mushrooms, sliced
- 1 cup wild rice (uncooked)
- 3–4 cups carrots, chopped
- 3–4 cups celery, chopped
- 4 cups vegetable broth
- 1 cup water
- 1 tablespoon fresh thyme
- 4 cups baby spinach, chopped (optional)
- Salt and pepper to taste
Instructions
- Set Instant Pot to sauté mode. Add olive oil and onions; cook until fragrant.
- Stir in sliced mushrooms until browned; add garlic and cook for another minute.
- Add uncooked wild rice and sauté for one minute.
- Combine chopped carrots, celery, broth, water, thyme, salt, and pepper in the pot.
- Set to high pressure for 24 minutes; allow natural release for 10 minutes before manually releasing remaining pressure.
- Stir in fresh spinach before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pressure cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: For a vegan version, substitute sour cream with coconut milk or cashew cream. Experiment with different vegetables based on your preference or what you have on hand.