Instant Pot Vegan Wild Rice Mushroom Soup

This Instant Pot Wild Rice Mushroom Soup is vegan and whole food plant based full of veggies like kale, carrots, & celery. This easy mushroom soup is the best way to warm up a cold day!

Prep Time10

Cook Time45

Total Time55

Servings:

Calories: 194kcal

Author: Kim Murphy

Equipment

Instant Pot or Pressure Cooker

Ingredients

1/2 onion, chopped
2 teaspoons minced garlic
1 cup wild rice not wild rice blend
3 carrots, chopped
3 stalks celery, chopped
8 ounces mushrooms, sliced any - cremini, white, baby bella, etc
4 cups vegetable broth low sodium
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
1/2 teaspoon black pepper
1/4 teaspoon salt optional
14 ounces canned lite coconut milk
1 1/2 tablespoons cornstarch or arrowroot powder
2 handfuls kale, ribs removed & chopped

Instructions

Add all ingredients EXCEPT coconut milk, cornstarch & kale to an Instant Pot. Stir to mix well.
Pressure cook on high for 30 minutes, then let pressure naturally release before opening.
While the soup is cooking, whisk together the coconut milk & cornstarch in a small bowl to create a slurry.
Stir in kale and coconut milk/cornstarch slurry. Let kale wilt for 1-2 minutes before serving.

Notes

Stove Top Version: To make this on the stove top, follow the instructions but in a large pot instead of an Instant Pot. Bring to a boil, then simmer, covered, for about an hour stirring occasionally. You may need to add more liquid. Add the kale & coconut milk/cornstarch slurry after it's finished cooking & rice is tender.

Nutrition