Soups

Instant Pot Wild Rice Mushroom Soup (Vegan)

Name: Instant Pot Wild Rice Mushroom Soup (Vegan)
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 1 medium yellow onion, (chopped); 3 carrots, (chopped); 3 ribs celery, (chopped); 6 cloves garlic, (chopped); 10 ounces mixed mushrooms, (sliced); 8 ounces dried cannellini beans, (soaked for 15 minutes); 1 cup uncooked wild rice (not a “wild rice blend”); 4 cups vegetable broth; 2 1/2 cups water (or more vegetable broth); 2 teaspoons kosher salt, (plus more to taste); Freshly cracked black pepper to taste; Bouquet Garni: 2 dried bay leaves + a few sprigs each of fresh thyme,; 2 cups cold creamy plant-based milk (I used carton/drinking coconut milk; you could also use oat milk); 1/4 cup cornstarch or arrowroot powder

4 servings

annokset

20 minutes

aktiivinen aika

1 hour 25 minutes

kokonaisaika

Aloita kokkaaminen

Ainekset

1 medium yellow onion, (chopped)

3 carrots, (chopped)

3 ribs celery, (chopped)

6 cloves garlic, (chopped)

10 ounces mixed mushrooms, (sliced)

8 ounces dried cannellini beans, (soaked for 15 minutes)

1 cup uncooked wild rice (not a “wild rice blend”)

4 cups vegetable broth

2 1/2 cups water (or more vegetable broth)

2 teaspoons kosher salt, (plus more to taste)

Freshly cracked black pepper to taste

Bouquet Garni: 2 dried bay leaves + a few sprigs each of fresh thyme,

2 cups cold creamy plant-based milk (I used carton/drinking coconut milk; you could also use oat milk)

1/4 cup cornstarch or arrowroot powder

Ohjeet

Soak the cannellini beans for 15 minutes in cool water while you prep the rest of the ingredients.

Lightly grease the inner pot of the Instant Pot. This is optional but helps prevent the rice from sticking to the bottom and makes cleanup easier. If you are oil-free, skip this step.

Place the onions, carrots, celery, garlic, mushrooms, soaked cannellini beans, wild rice, vegetable broth, water, 2 teaspoons kosher salt, black pepper to taste, and bouquet garni in the Instant Pot. Stir to combine.

Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook (or Manual) setting at high pressure and set the cook time to 45 minutes.

Once the 45-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting. Open the pot and remove the bouquet garni.

While the pressure is releasing, make the slurry: whisk together the plant-based milk and cornstarch or arrowroot powder, whisking well until no clumps remain.

Select the Sauté setting. Once the soup is starting to boil, add the cornstarch or arrowroot slurry to the Instant Pot, along with a few pinches of kosher salt and stir well to incorporate. Heat for approximately 5 minutes, or until the soup has thickened (arrowroot powder takes less time to thicken). The soup will also thicken as it rests.

If you want the soup to be extra creamy, run an immersion blender through about half of the soup (or transfer half of it to a stand blender) and roughly purée. Stir well so the unblended soup is incorporated into the blended soup.

Store leftovers in an airtight container in the fridge for up to 5 days.

Ravinto

Annoskoko

Kalorit

352 kcal

Rasva yhteensä

3 g

Tyydyttynyt rasva

2 g

Tyydyttymätön rasva

2 g

Transrasva

Kolesteroli

Natrium

628 mg

Hiilihydraatit yhteensä

70 g

Ravintokuitu

11 g

Sokerit yhteensä

11 g

Proteiini

14 g