Pressure-Cooker Vegetable Wild Rice Soup

• 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

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.
3. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

vegetable broth, tomatoes, celery, carrots, baby portobello mushrooms, onion, parsnip, sweet potato, green pepper, wild rice, garlic, salt, pepper, bay leaves, thyme

Taken from www.tasteofhome.com/recipes/pressure-cooker-vegetable-wild-rice-soup/ (may not work)