Pressure-Cooker Vegetable Wild Rice Soup

“This thick and hearty soup is packed with colourful vegetables. It’s wonderful for lunch alongside a healthy salad or a light sandwich.” —Thomas Faglon, Somerset, New Jersey

Pressure-Cooker Vegetable Wild Rice SoupPhoto: Taste of Home
Servings Prep Time Cook Time
12servings (3 quarts) 25minutes 20minutes + releasing
Servings Prep Time
12servings (3 quarts) 25minutes
Cook Time
20minutes + releasing
Portions: servings (3 quarts)
Portions: servings (3 quarts)
  1. 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. Discard bay leaves and thyme sprigs before serving. If desired, serve with additional thyme.
Recipe Notes

Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts
1 cup: 117 calories, 0 fat (0 saturated fat), 0 cholesterol, 419mg sodium, 25g carbohydrate (7g sugars, 4g fiber), 4g protein.

Diabetic Exchanges: 2 vegetable, 1 starch.