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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.
This is so delicious and comforting. It has been my Covid19 staple. I use Italian seasoning and a dollop of tahini for creaminess. Thank you!
I am not going to lie I thought it was a little weird to put jalapeños and salsa with mushrooms but I know better than to question Vegan Richa! So good and my 16 month old devoured it. Highly recommend 🙂
Hi and just wondering how to adjust time for Arborio rice. Thanks!
cook for 10 mins.
What a great meal, and I highly recommend making this dish. I used brown basmati rice and spicy taco seasoning. Thank you!
Made this last night. Soooooo good! I made lots of wild rice mushroom soups but the Indian influence on this is spectacular! The others have been deleted and this is officially on repeat. Thank you for sharing your gift with us!!
Awesome!
Oh, and added a can of fire roasted diced tomatoes (doubled the recipe too).
WOW! One of the best soups I’ve ever eaten! I made the italian version and used a can of coconut milk instead of the cream cheese. Also added a package of gnocchi after it cooked. Whole family loved it, even my pickiest, who hates mushrooms! Thank you for this wonderful recipe. Will make this often.
Awesome!
Delicious! Made cashew cream 1/4cup in 1/2cup water. Used spicy green salsa, jalapeños & taco seasoning. Also, a nice mix of mushrooms
Eating as I type this. Outstanding! Used the taco seasoning and salsa (never would have thought to add either of those) and added soy curls, cashew cream. Hearty and delicious. I’m sure it will taste even better tomorrow. Glad I doubled it! (If anyone is interested, total time in IP was 90 minutes…22 minutes to come to pressure, 40 minutes cooking at pressure, NPR for 20 minutes and then I did a QR that took 5 minutes. This was for a doubled recipe at 7000 feet elevation.). Thank you, Richa!
Can I make this in a crock pot instead of instant pot? What would need to be adjusted? Will following the sauce pan directions work in a slow cooker?
All of the recipes I’ve tried from you so far have been great!
Thanks!
you probably can. i dont know the times