If you are a mushroom lover then you will enjoy this homemade instant pot wild rice mushroom soup. It is quick and easy to make in the instant pot. It is gluten-free and made without any flour.
Although this vegetarian wild rice mushroom soup uses heavy cream, it can be made vegan by using coconut milk instead. It is great for busy weekdays as it is a dump-and-go recipe. It can be made ahead of time and also stored in the fridge or freezer for meal planning.
If you enjoy making soups at home you can also try a variety of vegan instant pot soup recipes on my site.
Except for uncooked wild rice, wild rice mushroom soup requires only a few basic ingredients that are easily available in the kitchen pantry. I have used the long grain wild rice and not the wild rice blend which, contains a mixture of wild rice, brown rice, white rice, and others.
Mushroom is of course the key ingredient of the recipe. You can use any type of fresh mushrooms like cremini, white mushrooms, button mushrooms, or a combination of 2 or more. I have used the baby Bella mushrooms.
Onions, carrots, celery, and a low sodium vegetable broth are added to the soup along with fresh herbs like rosemary, thyme, and basil. A bay leaf and some chopped garlic cloves add a lot of flavor to this hearty soup. Black pepper adds a hint of spiciness.
This cream of mushroom soup is nutty in taste, creamy in texture, and mildly savory. Heavy cream is added to give the soup a creamy consistency. To make it vegan, coconut milk can be used instead. A cornstarch slurry makes the soup thick.
This instant pot wild rice soup is very easy to make and just requires you to dump all the ingredients and give it a good mix.
Add the onions, celery, low sodium vegetable stock, salt, thyme, garlic, rosemary, and bay leaf. Pressure cook on high-pressure mode for 45 minutes with the pressure valve in the sealing position. The instant pot will take some time to come to pressure and then pressure cook for 45 minutes.
Once done, allow the pressure to release naturally for 10 minutes, and then release the remaining pressure manually by moving the pressure valve in the venting position until the silver pin drops.
Optionally, add some spinach or kale and stir it well for about a minute. Mix well after adding the heavy cream, pepper, and more salt if needed.
This is a gluten-free mushroom soup and does not use flour as a thickener. I used a cornstarch slurry by mixing a tablespoon of cornstarch with 3 tablespoons of water and adding it to the hot soup. Now the soup will have a smooth and thick consistency.
This wild rice mushroom soup is gluten-free. It is perfect for weekday meals and meal planning. You can adapt this recipe easily as per your liking with a few variations.
Vegan: It can easily be made vegan by substituting heavy cream with coconut milk.
Leafy greens: I have added baby spinach and it is optional. You can skip it entirely or use other leafy greens like kale.
Veggies: The best thing about this soup is you can add any veggies of your choice like bell pepper, potato, sweet potato, butternut squash, and more.
This scrumptious instant pot wild rice mushroom soup is very delicious and flavorful. Its earthy, nutty, and mildly savory taste goes well with salad, grilled cheese sandwiches, garlic bread, or garlic pull-apart.
Any toasted bread like French, white, or sourdough is great for dipping and relishing this yummy soup.
Just like cream of broccoli soup and cauliflower soup, mushroom wild rice soup is great for serving in a bread bowl. It makes a very satisfying meal.
Veggie sides like roasted broccoli, herb roasted potatoes, roasted asparagus, air fryer edamame, and sweet potato fries go well too.
Homemade wild rice mushroom soup can be refrigerated for 3-4 days. Allow the soup to cool down completely and then store it in an air-tight container in the refrigerator. Once you are ready to serve, reheat the soup on the stovetop, microwave, or in the instant pot on saute mode.
Wild rice mushroom soup freezes well too. If you are meal planning and making the soup ahead of time for freezing, it is best to not add cream. When you are ready to eat, thaw the soup and then reheat it. Add the heavy cream and enjoy a warm bowl of soup.
If you enjoyed this recipe, you may also like
- Air fryer mushrooms
- Carrot soup
- 15 bean soup
- Sweet corn soup
- Cauliflower soup
- Cream of mushroom soup
- White bean soup
- Broccoli cheddar soup
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Instant Pot Mushroom Wild Rice Soup
For pressure cooking
To be added after pressure cooking
- 2 cup Baby Spinach
- 1 cup Heavy cream
- ½ teaspoon Pepper (to taste)
- 1 tablespoon Corn starch
- 3 tablespoon Water
- Add all the ingredients in the "for pressure cooking" list into the instant pot liner and give it a quick mix.
- Close and lock the lid with the pressure release valve in the sealing position.
- Cook on the high-pressure mode for 45 minutes.
- Allow the pressure to release naturally for 10 minutes and then release the remaining pressure manually by moving the pressure valve in the venting position until the silver pin drops.
- Add spinach and give it a good mix.
- Add the heavy cream and pepper. Mix well. Adjust salt if needed.
- Make cornstarch slurry by mixing cornstarch with water.
- Turn the saute mode on, and add the cornstarch slurry a teaspoon at a time.
- Turn the saute mode off once you get the desired consistency.
- Serve hot.
- To make this a vegan soup, you can use coconut milk instead of heavy cream.
- If you don't have fresh herbs, you can use a teaspoon of Italian seasoning.
Ann Blitstein says
Fantastic. Everyone loved it😋
Alpa Jain says
Glad to know you enjoyed the soup.
Kimberly Ryan says
I normally do not comment on recipes that I make, but I have to say this was excellent. I will definitely be making this again.
Alpa Jain says
Glad you enjoyed the recipe. Thankyou for sharing your feedback 🙂
Alpa Jain says