Instant Pot Wild Rice Mushroom Soup (vegan, gluten-free)
I’m craving all the soups this winter season and pregnancy! Something about soup is just so comforting and I love how it warms my whole body up. I’m always cold so maybe that’s why? This super easy Instant Pot wild rice mushroom soup definitely hits the spot. It’s full of umami flavor thanks to the mushrooms and the wild rice adds a nice chew and heartiness to the soup.
This wild rice mushroom soup is hearty, filling, vegan, and gluten-free. It’s made with healthy ingredients and you can feel good about eating it! If you don’t have an Instant pot, you can definitely make this on the stove top too. Just follow the directions and let the soup simmer covered for 30-40 minutes until the rice is cooked through. It’s such a cozy soup that your whole family will love!
Instant Pot Wild Rice Mushroom Soup (vegan, gluten-free)
Ingredients
- 1 tbsp olive oil
- 1/2 large yellow onion, diced
- 3 garlic cloves, minced
- 4-5 medium carrots, diced
- 4 stalks of celery, sliced thinly
- 16 oz fresh mushrooms, sliced (I used cremini/baby bella)
- 1 tsp salt
- 1 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 tsp cracked black pepper
- 3/4 cup wild rice blend
- 5 cups vegetable broth
- 2 bay leaves
- 1 tbsp tapioca starch (or cornstarch)
- 1 tbsp low sodium soy sauce
Instructions
- In your Instant Pot, press the saute button and saute onions and garlic in oil for 3 minutes. Add the carrots, celery, and mushrooms. Saute for 4 minutes. Add the salt, thyme, sage, and black pepper. Saute for 30 seconds more. Then add the rice and saute for 1 minute. Turn Instant Pot off and add the vegetable broth. Stir until everything is combined. Add the bay leaves.
- Lock the lid of the Instant Pot and make sure the pressure release valve is in the “sealing” position. Cook on high for 35 minutes. Once done, do a quick release. I usually place a damp towel on the valve so it doesn’t spray everywhere.
- Remove the bay leaves. Remove a small amount of broth from the soup and add it to a small bowl. Stir in the tapioca starch or cornstarch in the small bowl with the broth until smooth and add it back into the pot. Stir the soup continuously until it thickens up. It will thicken up more as it cools a little. Add the soy sauce and stir. Add extra salt (I added another 1/4 tsp) and pepper if needed. Enjoy!
