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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.
My favorite vegan recipe. Serve with a crusty bread!
Perfect for upcoming Autumn.
Even though it is warming up, I like soup year round. I made this soup this morning since I have appt during dinner time. It is delicious. Used your taco seasoning recipe, but left out the jalapeño since I don’t have any. I don’t have an instant pot but do have a 1959 pressure cooker and all went well. Will be ordering your instant pot cookbook.
Trina
wow!! it still works – that’s amazing. sounds like you have some experience with it
We loved this soup, even my husband who doesn’t care for mushrooms. He ate 2 bowls! I added some red bell pepper with the onions. I also went with your Italian variation. I added some chickpeas at the end. Yum!
well, sounds like he likes them now
So tasty and easy to make!
perfect combo
I was looking for some comfort food this weekend since the temperature dropped. This recipe surpassed my expectations. So good! My husband and I know when we make your recipes that they will always be delicious. Thank you, Richa!
I made this today….used wild rice the first time. I followed the recipe and it turned out so nice….will make it again tomorrow 😋
This was such a nice and exotic soup…thank you and look forward to more amazing recipes
wow – 2 days in a row – Wild
You are just absolutely amazing! Thank you for another mouthwateringly healthy recipe that is easy to make. Simple ingredients combine to make a very flavorful and fancy soup that had my husband and I saying “mmmmmm” with every bite. I can’t wait to try another one of your instapot recipes!!
hahaha, spectacular
Lovely recipe. Hearty, filling, and required only one pot. I didn’t have cashew cream or cream cheese so I used a cashew based alfredo sauce that I had with some nutritional yeast.
Yum
What can I use to substitude cream cheese with?
Non dairy cream, cashew cream or blended Silken tofu
How do I make cashew cream?
Cashew Cream is made by soaking cashew nuts in water, then blending everything in a high-speed blender. It’s really easy and you can use it to add creaminess to all your favorite sauces. For every 1/4 cup (32.25 g) cashews blend with 1 cup water, or use 1/3 cup cashews for creamier consistency.
This soup is sooo good. Thanks Richa!