Hi Sue – the vegetables will be soft in texture. It’s more like a stew than a soup. If you prefer to keep the vegetables on the crunch side then I will suggest you to cook the wild rice separately and then add later after the vegetables are cooked! In that case vegeyneed only 5 minutes of cooking in IP! Open the lid. Add cooked rice. Stir and serve!

If possible, please share the answer to this question.

A friend made this for us a couple weeks ago when we visited. It was so good, I asked for the recipe. I made it last night. Wish I’d seen the comment that the full recipe should fit in a 3 qt pot. I will try that next time. I cut it in half. A couple things if you do that. 1. The slurry makes it more thick that we liked, so if I do that again, I might make an even smaller slurry. Less Corn Starch. 2. The rice didn’t get soft enough for my husband, so I think next time I will soak it even longer (It must have been an hour this time. I might soak it starting in the morning). I used wild rice and black rice combined.
I also noticed that though thyme is mentioned in the comments, there is no measurement for thyme in the recipe itself. I used 1/4 tsp in the 1/2 recipe. Overall, I will add more spices next time. It might be better for our taste buds with the full recipe. We had enough for a dinner for two. We didn’t go all vegan, though. We also had sausage on the side! :- Definitely a keeper!

Thank you so much Kim and I appreciate your inputs.
You are awesome.

I only review recipes I actually make. This one is a keeper. Here are my Notes: If you are oil-free, skip the sauté step and just throw it all in the pressure cooker. Sauté rice with Bay Leaf, onion, & ginger, celery, and carrots. I did not have fresh ginger so I used Gourmet Garden’s organic lightly dried ginger (available at Walmart produce section, love that product!) Do not finely chop or mince any of the veggies for the best consistency. Keep them all bite size. This soup/stew refrigerates well for a week. If it thickens while refrigerated, warm it up with more vegetable stock/water. Adjust salt & pepper. To make it creamier, you may add canned coconut cream to it. To make it lighter, you can skip the corn starch slurry. We fixed this February 2021 and it was EXCELLENT, although it was much more of a stew consistency than a soup. One of the best vegan meals we’ve had yet. We gave it a 5 star rating.

About 20 minutes

Julie it should. A mini 3 quart can cook 2 quart of food that is 8 cups.