Instant Pot Mushroom Wild Rice Soup- Gluten and Dairy Free

Chanty

Onion, garlic, celery, carrots, bell pepper, mushrooms, wild rice, thyme, bay leaves, rosemary, black pepper, veggie broth, liquid aminos,

Print Recipe

Prep Time 10

Cook Time 30

natural release 10

Total Time 50

Servings: 6

Course: Dinner, Soup

Cuisine: American

Soup ingredients

1 onion diced
2-3 celery stalks diced
6 cloves garlic minced
8 oz baby bella mushrooms or use a blend of baby bella, shiitakes and oyster mushrooms
2-3 carrots diced
1 red bell pepper diced
3/4 cup wild rice
1 tsp dried thyme
2 bay leaves
1/2 tbsp fresh chopped rosemary
1/2 tsp fresh cracked black pepper
2-3 tsp liquid aminos or low sodium soy sauce, or coco aminos for low sodium
4 cups veggie broth low sodium

Cream sauce ingredients

1. Turn the Instant Pot to "sauté" and once its hot add in the onion celery and garlic. Sauté in oil or veggie broth for 3 minutes to soften the celery. Add in the mushrooms and let them cook for another 3-4 minutes, stirring occasionally. Add in the rest of the soup ingredients up to the "cream sauce ingredients" and stir.
2. Put on the lid and turn the valve to the sealing position. Press the cancel button to turn off sauté mode, then press the "pressure cook" or "manual" button and adjust the time to 30 minutes. When the timer goes off do a natural release for another 10 minutes, then release the rest of the pressure.
3. Blend up the cream sauce ingredients in a high powered blender. When the soup is done carefully remove the lid and pour the cream sauce into the soup and stir. Add more arrowroot starch if you want a thicker soup. Turn the IP back on sauté mode and let the soup simmer for a few more minutes til it thickens. Shut off the IP and let the soup cool for a few minutes before serving.

To cut the cook time in half- pre soak the wild rice overnight in water and cook for 15 minutes instead of 30 minutes.