Name: Pressure-Cooker Vegetable Wild Rice Soup
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 6 cups reduced-sodium vegetable broth -; 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained -; 2 celery ribs, sliced -; 2 medium carrots, chopped -; 1-3/4 cups baby portobello mushrooms, sliced -; 1 medium onion, chopped -; 1 medium parsnip, peeled and chopped -; 1 medium sweet potato, peeled and cubed -; 1 medium green pepper, chopped -; 1 cup uncooked wild rice -; 2 garlic cloves, minced -; 3/4 teaspoon salt -; 1/4 teaspoon pepper -; 2 bay leaves -; 2 fresh thyme sprigs -

Pressure-Cooker Vegetable Wild Rice Soup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooker Vegetable Wild Rice Soup

1. 6 cups reduced-sodium vegetable broth -

2. 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained -

3. 2 celery ribs, sliced -

4. 2 medium carrots, chopped -

5. 1-3/4 cups baby portobello mushrooms, sliced -

6. 1 medium onion, chopped -

7. 1 medium parsnip, peeled and chopped -

8. 1 medium sweet potato, peeled and cubed -

9. 1 medium green pepper, chopped -

10. 1 cup uncooked wild rice -

11. 2 garlic cloves, minced -

12. 3/4 teaspoon salt -

13. 1/4 teaspoon pepper -

14. 2 bay leaves -

15. 2 fresh thyme sprigs -

How to cook deliciously - Pressure-Cooker Vegetable Wild Rice Soup

1. Stage

Combine all ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.

2. Stage

Discard bay leaves and thyme sprigs before serving. If desired, serve with additional thyme.