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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 tonight and my husband and I ate almost the whole pot. I’m going to make more today! Both he and I agreed that the broth was so rich and meaty! Amazong. Oh, by the way, I didn’t add any “cream” or spinach. It was still amazing and awesome. Thank you!
awesome!
I’m making this tonight and I want to avoid the added fat. Would this be just as good with cannellini bean “cream”?
yes should be fine or use flour to thicken.
Thank you!
I made this soup a couple nights ago and it’s soooooo good!! I used a little bit of cashew parmesan AND vegan cream cheese and it was so creamy and flavorful. I highly recommend leaving it to sit for a few minutes (or a day) before eating it as the flavors really develop over time. Thanks!
yay!
I’m making this now, I have no wild rice but I have quinoa. Is 5 cups broth with 1 cup quinoa going to work ok or should I reduce it to 1/2 cup quinoa? Also, I just made your sweet potato herb dinner rolls, they smell amazing, I’m bringing them to a family dinner. I love all your recipes I’ve made so far!!! Thanks for helping me stay inspired with plant based recipes!
You can use the same amount of quinoa. Quinoa takes much less time to cook, so pressure cook just 10 mins
I love everything I’ve made from your site so far! I’m planning on making the Italian version of this, using Italian Seasoning for the taco Seasoning and tomatoes for the salsa. Should I omit the jalapeño as well? Thank you!
yes you can omit it.
I know I already posted but I made this again tonight and I have to say again it is INCREDIBLE. One of my fave things I have made since starting plant based eating a few years ago.
yay!
Do you think it will be nice with red rice? And will cooking time be the same as for wild rice? Thanks in advance!
it might work out fine inthe times and liquid as cooking time for red rice is similar
Made it tonight–fantastic. So creamy and filling– another winner, Happy I finally found something I like with wild rice. Thanks, Richa!
yay!
Husband made this for dinner and it was excellent. It will go into the rotation! Thank you!
awesome!
We made this tonight and it was outstanding! I wouldn’t have trusted that salsa and taco seasoning would be good in a mushroom soup if the recipe came from anyone else, but after dozens of awesome Vegan Richa recipe experiences and zero failures, I had confidence :). I was impatient for the natural steam release and finally vented it at 17 minutes, but it was fine at that point.
yay!