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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’ve now made this 3 times all with great results. I have never used the taco seasoning, opting for Italian seasoning instead. I double the recipe and triple the amount of herbs using basil, thyme & marjoram. This last time I didn’t have any wild rice so I used Arborio rice which turned out a perfect risotto but I did add another 2 cups of vegetable broth once the pressure naturally released.
This is fabulous as are all of the other recipes I have tried from Vegan Richa. This is now my go to for inspiration and great recipes!
awesome!
Hi and could you pls tell me how long you cooked it with the Arborio rice? That is what I would use so that it’s more like a risotto I think. Thanks!
So TASTY! I added some lentils for extra protein and bulk and spinach. Amazing for meal prep for the week – thanks!!!
awesome!
This is my new favorite. I skipped the soy curls, jalapeno, taco seasoning and salsa. I double the thyme and used mushroom broth. So good and so easy!!!
awesome!
This soup is exactly what I wanted out of a creamy wild rice mushroom soup! Thick, hearty, comforting, flavorful, and delicious.
I wasn’t sure about using taco seasoning and salsa in this soup, but I went with it using the stovetop directions and using cashew cream (1 c cashews + 1 c water). We skipped the jalapenos in case our toddler will actually eat this. It did not disappoint. I made dinner while making this soup, and ended up eating a couple of spoonfuls from the pot because I couldn’t wait until the next day to eat any of it.
We will definitely make this again!
awesome!
This recipe is savory and delicious and tasted even better the next day! We used a thick chopped mushroom, which held the heat a little too much. So I would recommend using thinner sliced mushrooms. We also used spicy salsa instead of adding a jalepeno and it gave it a nice kick. My hubby is not a spicy fan so this little kick was all we needed. We also used vegan cream cheese that had chives in it (that was all that was available) and it worked very well.
Thank you for another delicious and easy meal Richa!
sounds perfect!
Hey, this sounds yummy. I don’t own a pressure cooker 🙁 would it work in normal pot?
Thanks
yes, saucepan instructions are right below the recipe in the notes section
Thanks for the fast response;)
I have the same issue as Nancy above—not enough leftover! I made the Italian version with spinach added at the end for my omnivore husband and 11-yr-old son. They both loved it and went back for seconds. Will definitely add this to our best loved recipes list—but will double next time!
awesome!
Made this for my family tonight. Note to self, double the recipe next time. There’s only one bowl left over. It was my first time making a mushroom soup. Directions were perfect, o need to substitute/change/add/omit for next time. It’s perfect.
We have bought two cookbooks from you. Subscribe to your email, cooking this recipe now and it smells amazing. However, the website every minute takes me back to the top. SUPER ANNOYING. Not sure what enhancement you made to your site, but please correct.
that shouldnt happen. Thanks for letting me know. Can you tell me what machine phone are you on and what browser? we will try to recreate it and see what is causing it. Thanks!
Hey Richa! Trying this today, just wondering how much sage, parsley & thyme I should use for the italian flavour version! Thank you! 😀
1/2 tsp of each would be good. if youa re using a premade italian blend then use 1.5 tsp