Pressure-Cooker Vegetable Wild Rice Soup - Master recipes

Ingredients

• 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 -