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Vegan Wild Rice Mushroom Soup made in a Pressure Cooker. Instant Pot Mushroom soup. Creamy 1 Pot Winter meal. Vegan Glutenfree Soyfree Recipe Nutfree option. Jump to Recipe
Its getting cold out here and what better to start off fall than this super creamy mushroom wild rice soup. Creamy, hearty and so comforting.
Mushrooms are sauteed to golden. Rice, herbs and spices are added and then comes the twist, some salsa and taco seasoning! Yes, it works together. Mix it up, close the lid and pressure cook. Once the pressure is released, add the vegan cream cheese or cashew cream for making it super creamy. And done. You can leave the taco seasoning and salsa out and add some italian herbs for the usual flavor profile. Whole process takes 10 minutes of active time and then you have to wait for bowl of hot creamy deliciousness. See sauce pan option in recipe notes section.
More Instant Pot Recipes
- IP Tikka Masala Simmer Sauce GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Japanese Veggie Curry. GF
- Aloo Gobi GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- More Instant Pot Recipes!
Tips
- If you can find pure wild rice, that makes this an even more amazing soup. Pressure cook for 35 mins.
- Mix the rice and broth mixture really well before closing the lid so that any scorched bits get mixed in. The scorched onion can cause a burn message.
- Add some soycurls for a rice chiken mushroom soup.
- Use other herbs for variation.
- The recipe is easily doubled. Pressure cook for 5 mins longer.
Instant Pot Wild Rice Mushroom Soup Vegan
Ingredients
- 2 tsp oil
- 1/2 onion, (chopped)
- 3 cloves of garlic, (finely chopped)
- 1 jalapeño, (finely chopped)
- 8 oz mushrooms, (sliced - white or cremini or a mix with portobello, shittake)
- 1 cup wild rice blend, or pure wild rice
- 1 tsp poultry seasoning, (or Mrs. Dash seasoning)
- 1 tsp taco seasoning
- 1/2 tsp dried thyme
- 4 cups water, (or veggie broth)
- 3/4 tsp salt, (less or more, depending on taste)
- 1/2 cup salsa, , or use finely chopped tomato
- 1/2 cup vegan cream cheese, (or cashew cream)
- pepper flakes/black pepper and fresh herbs for garnish
Instructions
- Set your Instant Pot to sauté. Add the oil, when hot then add onion, garlic, jalapeño, mushrooms and a good pinch of salt. Cook for 2 to 3 mins. (You can also add 1/4 cup white wine and cook for a min)
- Add the rice, spices, herbs, salt, water/broth and salsa**. Mix well. (At this point, you can also add in some (1 cup) rehydrated soy curls or any vegan chicken substitutes if you like.) Close the lid and cancel saute.
- Pressure cook for 30 to 35 mins(hi pressure). Then let the pressure release naturally before opening.
- Open the lid and give it a good mix. Add vegan cream cheese or cashew cream. Set to sauté and mix well. Let the mixture start to boil. Once it has heated through, taste and adjust the salt, flavor and heat. At this point, you can also fold in some baby spinach or other baby greens and Add more liquid if needed for soupier.
- Switch off sauté and let sit for a min. Garnish with generous black pepper or pepper flakes. Serve with garlic bread, crackers or other sides..
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this today and it is amazing!! Is this recipe freezer friendly?
yes
Thank you!!
I made this soup tonight using baby bellas, Bob’s Red Mill wild/brown rice blend, the Italian seasoning option, and homemade cashew cream. I added about 2 cups of chopped kale before pressure cooking (so I could use the full stems) and set the timer for 33 minutes. It is FANTASTIC!! A great blend of flavors and textures, and the creaminess just puts it over the top. Richa, your recipes are the “cream” of the vegan crop – every single thing I’ve made from your blog or Everyday Kitchen has been flavorful and exactly as your recipe described (case in point: I made the smoky cheese sauce from Everyday Kitchen this week and have eaten a reasonable quantity of it with a spoon LOL). THANK YOU so much for what you do!!
Thats awesome! I so happy that everyone turns out so well!
Hello from New Zealand. The only wild rice I can find is the microwave type. How do I adjust the recipe ? Thank you from a novice cook.
I am not sure what microwave type means. How do you normally cook it?
It comes in a pouch that you open the top and put it in the m/wave for however many min it says. Could I empty it into press cooker andd cook it for however it says to do in m/w?
hmm, use regular rice instead. with basmati or white, pressure cook for 5 mins. with brown rice, presure cook for 30 mins
Thank you, that I can do.
What did f I leave out the cream cheese?
should be just fine. like a brothy mushroom rice soup
I just made this (stove top method) and it’s delicious! Thanks for the recipe!
awesome!!
Hi Richa‼️
Could I trouble you to share which Instant Pot brand you utilize at home.
I’m sorry if you’ve written this already; I tried searching your site to no avail.
Thanks!
Oh‼️ Instead of the search box, I just found your store option🤦🏽♂️
Great help! I’ll def get the 8 qt. This should be fine even if I’m not making a large amount sometimes, right?
i have a 6 qt and it is plenty big. i think 6 qt will be sifficient unless you are cooking for more than 8 people. 8 qt isalso larger and occupies a lot of space onthe counter
Meal planning and going to make this this weekend and I just have a couple of questions. 1. Planning on doubling the recipe, should I double all ingredients or cut back on water? 2. I am going to use cashew cream and make myself..should I do 1 c cashews / 1 cup water to produce 1 cup cream? Thank you for always bearing with me and helping me..I am still learning the plant based life!
Yes, double everything. Maybe reduce the water by 1/2 cup. Yes 1 cup cashews with 1 cup water is a good consistency
This sounds absolutely delicious! Is it possible to make with basmati rice instead of wild rice? How long would you recommend pressurizing?
I plan to make this dish with wild rice, but at the moment, I only have basmati at home!
If its brown basmati then the time will be the same. With white basmati, 4-5 mins is sufficient.
4-5min instead of 35min for white basmati!?
yes
Did you try this ? I’m curious too know if it was succesful
This was very good! I made it tonight with pure wild rice and skipped the peppers. Thank you for always having such wonderful meal ideas!
awesome!!
Instapot recipes should include the time to come to pressure. Very deceptive when it says total time 40 minutes. You are not the only one.
They probably should. I’ll start adding it to the recipes during editing
awesome!
It’s in the Instant Pot! I had 12 oz of white mushrooms to use, it’s cold outside, and I wanted IP soup. Your recipe came up in a search. Sounded perfect. I added carrots and celery, skipped the jalapeno and salsa in favor of your Italian suggestions, and used barley because I didn’t have wild rice and didn’t want white or brown. So now we wait! 😊
Awesome!!
Looks delicious; will try soon. Thank you.