This vegan-friendly wild rice soup recipe is from Megan Gilmore's new recipe book, The Fresh and Healthy Instant Pot Cookbook. The flavor of this creamy and comforting stew reminds me of Thanksgiving stuffing, but more with protein and vegetables.
Combine the onion, carrots, celery, garlic, mushrooms, thyme, sage, rice, 4 cups of water, and 2 teaspoons salt in the Instant Pot and secure lid. Move the steam release valve to Sealing and select Manual/ Pressure Cook to cook on high pressure for 25 minutes.
When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid. Stir in the coconut milk.
Season with additional salt and pepper, to taste, and serve immediately with a squeeze of fresh lemon to brighten the flavors and a few sprigs of thyme. Store leftovers in an airtight container in the fridge for 5 days.
If you don't have an instant pot, don't worry. Megan's got you covered!
Slow Cooker Directions:
Dump the ingredients in a slow cooker and cook it on low for 6 to 8 hours, or on high for 4 hours. You might just need a little extra seasoning at the end because the slow cooker doesn't pull out as much flavor compared to the pressure cooker.
Dump the ingredients into your cookware and use the timing on the bag of rice. Most wild rice takes 45-60 minutes to cook on the stove, so that's how long the soup would take to make sure the rice is tender. Sidenote: for parboiled wild rice or brown rice the timing could be faster.