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Vegan Creamy Instant Pot Wild Rice Soup

Best Creamy Soup
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Soup
Cuisine: American
Keyword: american cuisine, soup, wild rice soup
Servings: 4
Author: Sivasankari

Ingredients

  • 1 cup wild rice
  • 2 cups water
  • 1 cup mushroom
  • 1 cup carrot cut into rounds
  • 1/2 cup green peas
  • 1 cup celery diced
  • 1 cup potato diced
  • 2 tbsp cooking oil
  • 1/2 cup onion sliced
  • 1/2 cup shallot sliced
  • 6 cloves garlic smashed
  • salt
  • 1 1/2 tbsp powdered black pepper
  • 1/4 tbsp red pepper flakes
  • 5 cups vegetable broth
  • 1 1/2 tbsp poultry seasoning
  • 1/2 tbsp thyme
  • 1/4 cup parsley
  • 2 bay leaf

For Roux Or Thicker

  • 1 cup coconut milk
  • 2 tbsp corn starch

Instructions

  • Take a bowl, put in all the vegetables (carrots, potatoes, peas, mushrooms, and some onion slices), and add poultry seasoning, salt (as much as you like), black pepper, and red pepper flakes.
  • Mix them well, and let them marinate for 10 minutes.
  • Heat the Instant pot for 5 minutes.
  • Select “Sauté” mode, and pour the cooking oil.
  • Add the bay leaves, sliced onions, shallots, garlic, and thyme. Sauté them until they turn into a light brown color.
  • Once they are fried, add the washed wild rice, marinated vegetables, vegetable broth, salt, and water.
  • Cook them at high pressure for 45 minutes.
  • While it is cooking, prepare the roux.
  • Whisk 2 tsp of corn starch with 1 cup of coconut milk.
  • After making sure that the pressure is fully released, open the lid, and stir the soup (if you feel like it is not cooked well, you can boil it some more, like 5-10 minutes).
  • Enjoy the aroma, and stir the thickener in. Allow it to cook for 10 minutes.
  • Finally, garnish the soup with some fresh or dried parsley.

Notes

  • If you want the soup to be more creamy, blend 3 – 5 soaked cashews, mix nicely with the soup, and boil it for 2-3 minutes.
  • If you don’t have corn starch handy, you can sub that with all-purpose flour or chickpea powder. It will be tasty too, but there will be a slight difference in the taste.
  • If you don’t wish to have overcooked vegetables, you can cook the wild rice for 30 minutes at high pressure, first (after sautéing the things mentioned above) in the ratio; 1 cup of rice, 2 cups of water, 1 cup of vegetable broth and one teaspoon of salt (don’t worry about the marinating process; you could leave it for 30 minutes too). Once the rice is semi-cooked, add the other ingredients, and set it on high pressure for 15 minutes.
  • If you want to make the soup spicy, sprinkle some powdered black pepper at the end. This soup is mostly tasted with crusty bread. So, don’t forget the bread.