Instant Pot Wild Rice & Vegetable Soup

Whole 30 | Vegan Option | Gluten Free | Dairy Free

Wild Rice and Mushroom Soup.jpg

This Instant Pot Recipe is SO simple, delicious and full of veggies- you'll be making it on repeat for those cold winter nights. The recipe is naturally gluten free, dairy free & vegan, however I like to add chicken to mine for a protein kick (pictured). If you don't already have an Instant Pot, this is your sign to get one!

Ingredients:

  • 2 tablespoons grapeseed or avocado oil

  • 1 small white onion, diced

  • 2 cloves garlic, diced

  • 1 container sliced baby bella mushrooms

  • 3 medium carrots, chopped into small pieces

  • 2 stalk celery, chopped into small pieces

  • juice from 2 lemons

  • 1 cup organic wild rice, rinsed

  • (1) 32oz container organic vegetable broth, low sodium prefered

  • 2 tablespoons fresh rosemary, chopped (or more if you want a stronger flavor!)

  • Salt+ pepper to taste

  • Optional: diced chicken or turkey meat 

Instructions:

Chop all of your vegetables first!

Plug in your Instant Pot and turn it to "Saute" mode. add the oil, onions, and mushrooms, and cook for ~5 minutes or until the mushrooms start to break down a bit. Add the garlic, stirring frequently to avoid burning. Stir for ~2-3 minutes. 

Add all of the remaining ingredients (including the chicken or turkey if you wanted meat) and stir well. Put the lid on the Instant Pot and turn it to "Pressure Cook" on HIGH for 15 minutes, making sure the steam toggle is set to "Vent".

When the timer goes off, immediately turn open the steam vent toggle and allow the pressure to release for 5 minutes or so. Serve immediately with a garnish of fresh rosemary and a squeeze of lemon. 

Recipe serves ~ 4-5 people and freezes REALLY well!

Notes:

If you prefer a thicker soup, before placing the lid on the Instant Pot-- mix 1 tablespoon of arrowroot powder with 1/4 cup cold water and pour into the soup mixture, stirring well. You can also do more than that if you like it really thick.