Vegan Instant Pot Wild Rice Soup
Total time1 hr 25 min
Prep time15 min
Cook time55 min
4.8(14)
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Learn more →Ingredients
6 servings
- 1 lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 cup wild rice blend, rinsed
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
For the cream sauce
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ⅓ cup all-purpose flour
- 1 ½ cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Add the chicken breasts, rinsed wild rice blend, carrots, celery, onion, garlic, chicken broth, thyme, rosemary, smoked paprika, salt, and pepper to the Instant Pot insert. Stir briefly to combine.
- 2
Secure the lid and set the valve to Sealing. Cook on High Pressure for 35 minutes, then allow the pressure to release naturally for 15 minutes before carefully turning the valve to Venting to release any remaining pressure.
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