Ingredients
6 cups reduced-sodium vegetable broth2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained2 celery ribs, sliced2 medium carrots, chopped1-3/4 cups baby portobello mushrooms, sliced1 medium onion, chopped1 medium parsnip, peeled and chopped1 medium sweet potato, peeled and cubed1 medium green pepper, chopped1 cup uncooked wild rice2 garlic cloves, minced3/4 teaspoon salt1/4 teaspoon pepper2 bay leaves2 fresh thyme sprigs
Preparation
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.
Discard bay leaves and thyme sprigs before serving. If desired, serve with additional thyme.
