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5 from 1 vote

Pressure Cooker Wild Rice & Mushroom Soup

This is a delicious, easy to make Mushroom Soup that is nutrient dense and full of flavour!
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Main Course, Soup
Cuisine: American/Canadian
Keyword: gluten-free, healthy recipe, mushroom, mushroom soup, soup recipe, vegan, vegetarian
Tag: anti-inflammatory
Servings: 6
Calories: 274kcal

Ingredients

  • 3 Carrot medium, peeled and chopped
  • 5 Celery stalks, chopped
  • 1 Yellow Onion medium, chopped
  • 1 cup Wild Rice dry
  • 5 cups Mushrooms sliced
  • 2 cups Chickpeas cooked, from the can
  • 6 cups Vegetable Broth organic
  • 1 tbsp Poultry Seasoning
  • 1/2 cup All Purpose Gluten-Free Flour
  • Sea Salt & Black Pepper to taste

Instructions

  • In your pressure cooker, combine the carrots, celery, onion, wild rice, mushrooms, chickpeas, broth and poultry seasoning. Stir to mix.
  • Bring to pressure and cook for 45 minutes. Allow for natural release for 15 minutes, then release manually and remove the lid.
  • Bring to a simmer (if you are using an electric pressure cooker, change the setting to sauté) and add the gluten-free flour. Simmer for 5 to 10 minutes, or until thickened. Add salt and pepper to taste. Enjoy!

Notes

Leftovers
Can be stored in the fridge for 4 days, or frozen for up to 2 months.
Serving Size
One serving is equal to approximately 2 cups.
Mushroom Lover
Up the mushroom flavour by adding dried mushrooms.
Health Facts
Soup is an easy way to get a good dose of nutrients into one meal! Soups also tend to be a bit easier for our digestive systems to process which can be extremely beneficial for those who are working on improving their digestive system.

Nutrition

Calories: 274kcal | Carbohydrates: 53g | Protein: 13g | Fat: 2g | Sodium: 998mg | Potassium: 738mg | Fiber: 9g | Sugar: 10g | Vitamin A: 5780IU | Vitamin C: 6.6mg | Calcium: 76mg | Iron: 3.3mg