Description
A rich, creamy, and plant-based soup featuring earthy mushrooms and chewy wild rice, all made in one pot for effortless cleanup.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 lb cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 cup wild rice (uncooked)
- 6 cups vegetable broth
- 1 can (13.5oz) full-fat coconut milk
- Salt and black pepper to taste
- 1 tbsp lemon juice
Instructions
- Set the Instant Pot to Sauté mode and heat olive oil. Add onion, carrots, and celery, cooking until softened.
- Add sliced mushrooms and sauté until browned and caramelized.
- Stir in garlic and fresh thyme, cooking for 30-60 seconds until fragrant.
- Pour in a splash of broth and scrape the bottom of the pot to remove all brown bits.
- Add wild rice and remaining vegetable broth. Stir to combine.
- Lock the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes.
- Allow a natural pressure release for 10 minutes, then manually release any remaining steam.
- Remove 2 cups of the soup and blend until smooth, then stir it back into the pot.
- Stir in coconut milk and lemon juice. Season with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American