How long does this wild rice soup take to cook in the Instant Pot?

The soup pressure cooks for 15 minutes on high, after a brief saute, making it a quick meal with a total cook time of 30 minutes.

What kind of non-dairy milk is best for this Instant Pot wild rice soup?

Unsweetened non-dairy milk like almond, as specified in the ingredients, works well to add creaminess without altering the savory flavor of the soup.

Can I add other vegetables to this vegan wild rice soup?

While the recipe specifies carrots, celery, and onion, you could experiment with other quick-cooking vegetables like spinach or kale, added after pressure cooking.

What are the recommended toppings for this Instant Pot wild rice soup?

The recipe suggests topping the soup with crispy sauteed mushrooms, freshly grated lemon zest, and freshly ground pepper for enhanced flavor and texture.

How should I store leftover Instant Pot Vegan Wild Rice Soup?

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop or in the microwave.

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Instant Pot Vegan Wild Rice Soup
[Vegan]

Name: Instant Pot Vegan Wild Rice Soup [Vegan]
Cook time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 carrots, diced; 3 ribs of celery, diced; 1/2 medium yellow onion, thinly sliced; 1 teaspoon minced garlic; 1 tablespoon nutritional yeast; 4 fresh thyme sprigs; 1 tablespoon finely chopped fresh sage; 1/4 teaspoons red pepper flakes; 1 tablespoon chopped sun dried tomatoes; 1 cup wild rice; 1 1/2 cups vegetable broth; 1 cup water; 3/4 cup unsweetened non-dairy milk I used almond.; Salt; Pepper; 1 cup sliced mushrooms; Freshly grated lemon

TM By: Taavi Moore

Author Bio

My name is Taavi Moore, and I am a graduate with my B.S. in Nutrition... Read More

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A bowl of creamy Instant Pot Vegan Wild Rice Soup, garnished with golden crispy mushrooms, fresh lemon zest, and black pepper, served with crusty bread.

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Discover more recipes with these ingredients

Instant Pot Vegan Wild Rice Soup [Vegan]

Dairy Free

Vegan

One bowl, 30-minutes, and a whole lot of flavor. This wild rice soup is creamy and loaded with tender vegetables, nutty notes from wild rice, and an aroma of fresh herbs.

Ingredients You Need for Instant Pot Vegan Wild Rice Soup [Vegan]

For the Soup:

1 tablespoon olive oil
3 carrots, diced
3 ribs of celery, diced
1/2 medium yellow onion, thinly sliced
1 teaspoon minced garlic
1 tablespoon nutritional yeast
4 fresh thyme sprigs
1 tablespoon finely chopped fresh sage
1/4 teaspoons red pepper flakes
1 tablespoon chopped sun dried tomatoes
1 cup wild rice
1 1/2 cups vegetable broth
1 cup water
3/4 cup unsweetened non-dairy milk I used almond.
Salt
Pepper

For the Optional Toppings:

1 cup sliced mushrooms
Freshly grated lemon

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How to Prepare Instant Pot Vegan Wild Rice Soup [Vegan]

Press saute button on instant pot and allow it to preheat. Once hot, add 1 tbsp of oil and allow it to heat up until shimmering. Add carrots, celery, onion, garlic, and a pinch of salt. Saute for 2-3 min. until fragrant and translucent. Stir in nutritional yeast, fresh herbs, red pepper flakes, sun dried tomatoes, and rice. Toast for 2 minutes.
Pour in vegetable broth, water, and milk. Seal lid, and press 'pressure cook' button. Cook for 15 minutes. on high pressure. Open vent and allow it to de-pressurize.
While Instant Pot is venting, crisp up the mushrooms. In a small skillet heat 1 tsp of oil. Add mushrooms and cook for 4 minutes on medium high heat until golden brown and crispy. Sprinkle with a bit of flaky sea salt.
Season soup to your desired taste with salt and pepper. Serve and top with crispy mushrooms, grate over a bit of lemon zest, and freshly ground pepper. Serve with crusty bread to get the ultimate experience.