Instant Pot Wild Rice & Vegetable Soup

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! 

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I like to make a big batch of it and freeze it in single-serve containers for those nights when I don't want to cook. 

Ingredients:

• 2 tablespoons avocado oil, ghee, or cooking oil of choice

• 1 small white onion, diced

• 2 cloves garlic, diced

• 1 container sliced baby bella mushrooms, chopped into small pieces 

• 3 medium carrots, chopped into small pieces

• 2 stalk celery, chopped into small pieces

• juice from 2 lemons

• 1 cup organic wild rice, rinsed

• 48oz organic chicken or vegetable broth, low sodium preferred

• Salt+ pepper to taste

• Optional: diced chicken or turkey meat 

• Optional: Fresh rosemary (makes it taste like Thanksgiving!!)

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Instructions:

Chop all of your vegetables first!

 

Instant Pot Recipe:

Plug in your Instant Pot and turn it to "Sauté" 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. Turn the Instant Pot off and allow to sit for 10-15 minutes. Some of the liquid will evaporate. Serve with an optional garnish of rosemary, extra lemon juice if desired and extra salt to taste. 

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

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Crock Pot Recipe:

I've had a few of you who don't own Instant Pots reach out for a Crock Pot version. It's basically all the same, except you'll put everything in the Crock Pot on LOW for 6-8 hours, until the rice is tender and meat is cooked through. I recommend stirring every couple of hours. 

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Notes:

If you like more of a "chowder" style soup, go with less broth. If you like your soup more broth-y, use more.  If you prefer an even 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.

If you want to up the protein & gut-nourishing effects even more, use Bone Broth instead of Chicken or Veggie broth.

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