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–+ servings
Creamy vegetable soup in a dark bowl with chowder crackers on top.

Instant Pot Creamy Vegetable Soup

Deb Burns
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Course Soup
Cuisine American
Servings 8 people
Calories 203 kcal

Equipment

Ingredients
  

  • 6 cups vegetable broth
  • 1 cup uncooked wild mixed rice blend
  • 1 cup onion, chopped
  • 1 tbsp garlic, minced (3-4 large cloves)
  • 1 cup sliced mushrooms
  • 2 carrots, chopped
  • 1 sweet potato, peeled and diced
  • 1/2 tsp celery salt and paprika
  • 1/4 tsp garlic salt, black pepper, and dry mustard
  • 1 Bay leaf
  • 2 cups kale, chopped
  • 3 tbsp. butter, vegan
  • ¼ cup flour
  • 1 ½ cup milk, plant-based
  • Salt and Pepper to taste

Instructions
 

  • In the Instant Pot, add all ingredients from vegetable through to bay leaf.
  • Place lid on the Instant Pot and set valve to seal position. Set to manual for 25 minutes. Let natural release for 10 minutes, then quick release. Remove the lid.
  • While the soup is cooking in the Instant Pot, make a roux by melting the butter a small saucepan over medium-high on the stovetop.
  • Whisk flour into butter, whisking until a thick roux, usually only about 10-30 seconds. Slowly add plant-based milk, whisking to combine and until it comes to a slow boil and milk-base thickens, about 2-3 minutes.
  • Once you have removed the lid of the Instant Pot, set to sauté, add Kale and cook 1 minute or until Kale wilts. Add thickened milk-base to soup. Stir and simmer to thickened about another minute. Turn instant pot off. Remove the bay leaf.
  • Add salt and pepper to taste
  • Serve and Enjoy!

Nutrition

Serving: 8gCalories: 203kcalCarbohydrates: 32gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 874mgPotassium: 430mgFiber: 4gSugar: 6gVitamin A: 8983IUVitamin C: 22mgCalcium: 131mgIron: 1mg
Keyword creamy soup,, vegan
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