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.
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
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
- 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.
- 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.
Keywords: Mushrooms, Wild Rice, Rice, Instant Pot, Soup, Soups, Fall, Winter, Pressure Cooker, Vegetarian,