Learn how to make a nutritious, flavorful and creamy mushroom and wild rice soup in the Instant Pot pressure cooker. Loaded with vegetables and thickened with a little cream and Parmesan cheese, this beginner-friendly, step-by-step recipe is a must for family dinners. This soup is vegetarian and gluten-free friendly. Please, leave a rating or comment at the bottom of this post if you’ve made this recipe or have any questions!
This creamy mushroom and wild rice soup is super comforting and perfect of fall and winter. Using the Instant Pot pressure cooker helps to make this soup much faster as the wild rice usually takes a long time to cook on the stovetop.
If you’ve never cooked with wild rice before, this is a great recipe for beginners. You can also check out these Instant Pot wild rice recipes for more inspiration.
INGREDIENTS FOR MUSHROOM WILD RICE SOUP
As we mentioned, this is a beginner-friendly, step-by-step recipe but there are a few ingredients involved. The soup turns out thick like a stew and creamy and is loaded with vegetables like celery, onions, carrots, potatoes and spinach on top of mushrooms and wild rice. For seasoning, we have garlic, lemon zest and juice, dry thyme, salt and pepper.
We recommend using vegetable or chicken stock (depending on your dietary needs) AND some mushroom stock if you can find it. We used a mushroom stock cube. It really adds that extra mushroom-y flavor and lots of umami.
For rice, you have two options – using all wild rice or a wild rice blend like this – and this is entirely up to you. Wild rice blend takes a little less time to cook but the recipe timings should work for both. You can add more veggies or mushrooms if you like and make it thicker than our consistency. No need to change the timings!
All of the above ingredients are cooked together under pressure. Once the soup is cooked and while it’s still very hot, you will be adding a few finishing ingredients. Spinach is a lovely addition for both extra nutrients and color. It doesn’t need any cooking so you can throw it right at the end.
To thicken the soup, we’re using a slurry mixture of flour (gluten-free or regular) and water, as well as heavy cream and some Parmesan cheese, which also adds extra flavor. You can get these ingredients ready while the soup is cooking.
You will find the recipe for this wild rice soup just below or you can jump to detailed step-by-step photo instructions under the recipe card. These are especially handy if you’re an Instant Pot beginner.
You might like more recipes from our Instant Pot For Beginners series:
- How To Cook Rice In Instant Pot
- Instant Pot Settings & Buttons Explained (Not Just For Beginners!)
- Instant Pot Boiled Eggs (Step-By-Step Soft-Boiled, Jammy & Hard-Boiled)
- Instant Pot Lentil Stew (Veggie-Loaded , Step-By-Step)
WATCH OUR TOP 10 VEGETARIAN VIDEO RECIPES HERE
Mushroom & Wild Rice Soup In The Instant Pot (Step-By-Step)
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4-6 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
Learn how to make a delicious and creamy mushroom and wild rice soup in the Instant Pot pressure cooker with our beginner-friendly, step-by-step recipe. This fall and winter soup is comforting, vegetarian and gluten-free friendly. Perfect for the whole family to enjoy for dinner or as leftovers for lunch.
Ingredients
Cooking stage
2 tablespoons butter
1 medium onion, finely diced
3 medium carrots, diced into small cubes
3 celery ribs, diced into small cubes
8–9 oz / 200-250 g fresh mushrooms, sliced (you can use a variety of 2–3 mushrooms here if you want, reserve a handful of mushrooms to pan-fry to use as a garnish on top if you like)
4 cups vegetable or chicken broth or stock
2 cups mushroom stock (you can use water and mushroom stock cube; otherwise 2 extra cups of vegetable stock)
1 teaspoon dried thyme
5 cloves garlic, minced or diced
1 teaspoon lemon zest
2 tablespoons lemon juice
½ teaspoon black pepper
1 cup uncooked wild rice (something like this) or wild rice blend
2 medium potatoes, peeled and diced into cubes
To finish:
2–3 cups baby spinach
2 tablespoons plain or gluten-free flour
4 tablespoons water
2/3 cup heavy cream
½ cup grated Parmesan cheese
Extra salt and pepper to taste
Garnishes: Fresh parsley for garnish, extra Parmesan, pan-fried mushrooms, croutons
Instructions
- Prep the ingredients. Dice all the vegetables, mushrooms, garlic and prepare seasonings, stock and rinse the rice briefly.
- Sauté. Turn the Instant Pot on and press the Sauté function key. Add the butter and once hot, add onions and cook for 2-3 minutes to soften. Then add the celery, carrots and mushrooms and stir for a minute. Press Cancel to stop the Sauté process.
- Add the 6 cups of stock (all vegetable or chicken or 4 cups veggie stock and 2 cups mushroom stock or water and a stock cube). Add the rest of the ingredients for the cooking stage and stir through well.
- Secure and lock the lid. make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 30 minutes on HIGH pressure for wild rice blend) and 35 minutes for all wild rice. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 15-16 minutes and then the 30-minute timer will begin.
- Once the timer is done, allow the pressure to release naturally for 10-15 minutes. Then use the quick release method to let off the remaining pressure (press the steam knob down or point to Venting on older models).
- In the meantime, pan-fry a few sliced mushrooms and prepare all finishing ingredients.
- Combine flour and water in a bowl and whisk until smooth. This slurry will be used to thicken the finished soup. You can do this during the natural release stage.
- Finish the soup. Open the lid, add in the baby spinach and stir well. It should wilt in the hot soup. Stir the flour and water slurry into the hot soup followed by the cream and Parmesan cheese. Stir everything through to thicken and come together. Taste for salt and pepper and add more as desired.
- Serve with some fresh parsley, extra Parmesan and those pan-fried mushrooms on top.
Notes
- Saute time: 3 minutes | Pressurizing: 15 minutes | Cooking at pressure: 30 minutes | Release: 10 minutes natural followed by quick release | Total cooking time: 55 minutes.
- Storage: You can store this mushroom wild soup for up to 4 days the refrigerator. If you want to freeze the soup, add the spinach and slurry but DO NOT add cream or Parmesan cheese. Stir, cool down the soup and freezer for up to 3 months. Defrost, reheat until very hot and then finish with the cheese and cream just before serving. Dairy doesn’t freeze well, hence you want to omit these last two ingredients.
- Serving suggestions: Serve as is with a side of crusty bread, dinner rolls or buttered toast; top with croutons; you can stir in some extra cheese or even some sour cream or yogurt on top. Some fresh parsley or other herbs will go well here.
Nutrition
- Serving Size: 1.5 cups
- Calories: 375
- Sugar: 8.9 g
- Sodium: 878.9 mg
- Fat: 13.4 g
- Saturated Fat: 8.1 g
- Carbohydrates: 54.1 g
- Fiber: 6.9 g
- Protein: 12.9 g
- Cholesterol: 36.1 mg
Keywords: Mushrooms, Wild Rice, Rice, Instant Pot, Soup, Soups, Fall, Winter, Pressure Cooker, Vegetarian,
HOW TO MAKE WILD RICE SOUP IN THE INSTANT POT
Here are step-by-step instructions for making the wild rice soup in the Instant Pot. We made it in the Instant Pot Duo Classic & Nova 6-quart pressure cooker.
Step 1. Dice all the vegetables, mushrooms, garlic and prepare seasonings, stock and rinse the rice briefly.
Step 2. Turn the Instant Pot on and press the Sauté function key. Add the butter and once hot, add onions and cook for 2-3 minutes to soften. Then add the celery, carrots and mushrooms and stir for a minute. Press Cancel to stop the Sauté process.
Step 3. Add the 6 cups of stock (all vegetable or chicken or 4 cups veggie stock and 2 cups mushroom stock or water and a stock cube). Add the rest of the ingredients for the cooking stage and stir through well.
Step 4. Stir everything well. Secure and lock the lid. Make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 30 minutes on HIGH pressure for wild rice blend) and 35 minutes for all wild rice. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 15-16 minutes and then the 30-minute timer will begin.
Step 5. In the meantime, pan-fry a few sliced mushrooms and prepare all finishing ingredients. Combine flour and water in a bowl and whisk until smooth. This slurry will be used to thicken the finished soup. You can do this during the natural release stage.
Step 6. Once the timer is done, allow the pressure to release naturally for 10-15 minutes. Then use the quick release method to let off the remaining pressure (press the steam knob down or point to Venting on older models).
Open the lid, add in the baby spinach and stir well. It should wilt in the hot soup.
Step 7. Stir the flour and water slurry into the hot soup followed by the cream and Parmesan cheese. Stir everything through to thicken and come together. Taste for salt and pepper and add more as desired. Serve with some fresh parsley, extra Parmesan and those pan-fried mushrooms on top.
You forgot to put where to put the garlic and potatoes in the printed recipe and the step by step instructions are missing where to put the potatoes as well.
Hey, once you add the stock, the instructions in both areas say “Add the rest of the ingredients for the cooking stage and stir through well.” This includes garlic, potatoes and all other ingredients listed under stock. I hope that clarifies.