Instant Pot Vegan Wild Rice Mushroom Soup
Try this Instant Pot Vegan Wild Rice Mushroom Soup recipe
Try this Instant Pot Vegan Wild Rice Mushroom Soup recipe
- salt to taste
- ingredients
- 1
- 1/2
- 1 1/2
- 1/4
- cup
- tbsp
- tsp
- see notes
- ingredients 1/4 cup - wild rice see notes 1 1/2 you may use any 1 1/2 cup - vegetable stock 1/4 cup - chopped onion 1/4 cup - chopped celery salt to taste 1/2 tsp - minced garlic 1/2 tsp - poultry seasoning see notes 1/2 tsp - black pepper powder for roux 1 tbsp - olive oil 1 tbsp - all purpose
- 1/4 cup - wild rice see notes 1 1/2 cup - mushroom i have you may use any 1 1/2 cup - vegetable stock 1/4 cup - chopped onion 1/4 cup - chopped celery salt to taste 1/2 tsp - minced garlic 1/2 tsp - poultry seasoning see notes 1/2 tsp - black pepper powder
- 1/4 cup - wild rice see notes 1 1/2 cup - mushroom i have you may use any 1 1/2 cup - vegetable stock 1/4 cup - chopped onion 1/4 cup - chopped celery salt to taste 1/2 tsp - minced garlic 1/2 tsp - poultry seasoning see notes 1/2 tsp - black pepper powder
- 1/4 cup - wild rice see notes
- - wild rice
- 1 1/2 cup - mushroom i have used baby bella you may use any
- - mushroom
- i have used baby bella you may use any
- 1 1/2 cup - vegetable stock
- - vegetable stock
- 1/4 cup - chopped onion
- - chopped onion
- 1/4 cup - chopped celery
- - chopped celery
- 1/2 tsp - minced garlic
- - minced garlic
- 1/2 tsp - poultry seasoning see notes
- - poultry seasoning
- 1/2 tsp - black pepper powder
- - black pepper powder
- for roux 1 tbsp - olive oil 1 tbsp - all purpose
- for roux
- 1 tbsp - olive oil 1 tbsp - all purpose flour 1 cup - c
- 1 tbsp - olive oil
- - olive oil
- 1 tbsp - all purpose flour
- - all purpose flour
- 1 cup - coconut milk see notes
- - coconut milk
- Carbohydrate 53.2707 g
- Cholesterol 986.4 mg
- Fat 915.6381 g
- Fiber 10.4339998197556 g
- Protein 18.303 g
- Saturated Fat 259.06506 g
- Serving Size 1 1 recipe (1722g)
- Sodium 7480.38 mg
- Sugar 42.8367001802444 g
- Trans Fat 43.6530599999998 g
- Calories 8358 calories
Step-by-step
- Add olive oil to the Instant Pot and sauté onions and celery for 2-3 minutes.
- Add garlic, poultry seasoning, and black pepper. Cook for another minute.
- Stir in flour and cook for 1 minute, creating a roux.
- Add vegetable stock, wild rice, and mushrooms. Stir well.
- Add coconut milk and salt to taste.
- Close the Instant Pot lid and cook on high pressure for 12 minutes.
- Allow for a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Serve hot and enjoy!
Instant Pot Vegan Wild Rice Mushroom Soup: A Cozy Comfort Food
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Weeknights are a blur of school pick-ups, homework help, and the never-ending laundry pile. But even amidst the chaos, I crave those moments of comfort and nourishment, and that's where this Instant Pot Vegan Wild Rice Mushroom Soup comes in. It’s a lifesaver—a testament to the power of quick, easy, and incredibly satisfying meals.
This recipe isn't just about speed; it's about flavor. The earthy mushrooms meld beautifully with the nutty wild rice, creating a rich and savory broth that warms you from the inside out. The addition of coconut milk adds a touch of creamy indulgence without weighing the soup down. It’s the perfect balance of hearty and light, making it a perfect meal for any time of year. I often double the recipe and freeze half for those extra busy weeks when even 30 minutes in the kitchen feels like a luxury. The taste holds up beautifully after freezing, making it a staple in my meal prep routine.
What I love most about this soup is its versatility. Feel free to experiment with different types of mushrooms—cremini, shiitake, or even a mix—to create your own unique flavor profile. If you don’t have coconut milk on hand, you can easily substitute with other plant-based milks like almond or cashew milk. And for those who prefer a thicker soup, simply simmer it for a few extra minutes after the pressure cooking cycle is complete.
Beyond the ease and deliciousness, this soup also aligns perfectly with my commitment to healthy eating. It's packed with fiber from the wild rice and mushrooms, which keeps me feeling full and energized throughout the day. It's also a great source of plant-based protein, essential for maintaining my energy levels and supporting my overall well-being. The recipe is naturally gluten-free and easily adaptable to other dietary needs, making it a truly inclusive and satisfying option for everyone.
This recipe has become a staple in my home, a beacon of comfort and flavor amidst the whirlwind of daily life. It's a reminder that nourishing meals don't have to be complicated or time-consuming. Sometimes, the simplest recipes offer the greatest rewards—a warm, satisfying bowl of soup that fills not just your belly, but your heart as well. I hope you enjoy it as much as I do!
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Boost the flavor: A tablespoon of soy sauce or tamari adds depth and umami.
- Add greens: Stir in a handful of spinach or kale during the last few minutes of cooking.
- Garnish generously: Fresh herbs like parsley or chives add a pop of color and flavor.
- Make it creamy: Blend a portion of the soup for a creamier texture.
This recipe isn't just about a meal; it's about creating a moment of peace and nourishment in a busy life. It’s about embracing simple pleasures and finding joy in the kitchen, even amidst the chaos. I hope this Instant Pot Vegan Wild Rice Mushroom Soup becomes a cherished part of your culinary repertoire, a go-to recipe for busy weeknights and cozy weekends alike.
Enjoy!
