This mushroom wild rice soup has become a staple in my kitchen for its deep, earthy flavor and hands-off preparation. I love how the Instant Pot coaxes out the umami from mushrooms and makes the wild rice perfectly tender without any fuss.

I often serve this soup on chilly evenings with a loaf of crusty bread or a simple green salad. The aroma of sautéed mushrooms and herbs fills the kitchen, and the soup itself is hearty enough to stand alone as a meal.

The texture is what really sets this soup apart—chewy wild rice, tender vegetables, and a creamy (but dairy-free) broth. It’s a comforting bowl that feels both rustic and satisfying.

It’s also a great recipe for meal prep, as the flavors deepen after a day in the fridge. Whether for a weeknight dinner or a cozy lunch, this soup always hits the spot.

Quick Facts

Why You’ll Love It

If you enjoy cozy, one-pot meals that deliver on both flavor and convenience, this soup is for you. The Instant Pot makes it easy to get a rich, satisfying result in a fraction of the usual time. The combination of mushrooms and wild rice makes for a filling, wholesome soup that’s perfect for any season.

• Hands-off Instant Pot cooking
• Deep, earthy mushroom flavor
• Hearty and filling with wild rice
• Naturally dairy-free and vegan
• Great for meal prep and leftovers

Ingredients

Simple, pantry-friendly ingredients make this soup easy to pull together any night of the week. I use a mix of fresh mushrooms for depth, and wild rice for its nutty bite. A few aromatics and herbs round out the flavor. You can keep it vegan or add a splash of cream at the end if you like.

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, diced
• 2 celery stalks, diced
• 16 ounces mushrooms, sliced (cremini or button work well)
• 1 cup uncooked wild rice blend, rinsed
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 teaspoon salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1/2 cup full-fat coconut milk or unsweetened non-dairy creamer (optional, for creaminess)
• 2 tablespoons chopped fresh parsley (for garnish)

Step-by-Step Instructions

The Instant Pot does most of the work here. Start by sautéing the vegetables to build flavor, then add everything else and let it cook under pressure. A quick stir at the end brings it all together. Here’s how I make it:

1. Set the Instant Pot to Sauté mode. Add olive oil, onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until softened.
2. Add garlic and mushrooms. Sauté for another 4-5 minutes, until mushrooms release their moisture and start to brown.
3. Stir in the wild rice, thyme, rosemary, bay leaf, salt, and pepper.
4. Pour in the vegetable broth. Stir to combine, scraping up any browned bits from the bottom.
5. Cancel Sauté mode. Secure the lid and set the valve to Sealing. Cook on Manual (High Pressure) for 35 minutes.
6. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
7. Remove the bay leaf. Stir in coconut milk or non-dairy creamer if using. Taste and adjust salt and pepper as needed.
8. Ladle into bowls and garnish with fresh parsley before serving.

Chef Tips

A few simple tips will help you get the best results from this recipe. Wild rice can vary in cooking time, but the pressure cooker keeps it consistent. Here’s what I keep in mind:

• Rinse wild rice well to remove excess starch.
• Slice mushrooms evenly for uniform texture.
• Use a mix of mushroom varieties for more depth.
• Let the soup sit for a few minutes before serving for thicker texture.
• Add coconut milk at the end to prevent curdling.

Substitutions

This soup is flexible and can be adapted to what you have on hand. Feel free to swap ingredients based on your preferences or pantry staples. Here are some easy substitutions I’ve used:

• Use white rice or brown rice if wild rice isn’t available (reduce cook time to 20 minutes).
• Swap coconut milk for cashew cream, oat milk, or regular cream.
• Substitute leeks for onions for a milder flavor.
• Add chopped spinach or kale at the end for extra greens.
• Use chicken broth instead of vegetable broth if not vegetarian.

Storage & Reheating

This soup stores well and tastes even better the next day. I often make a double batch for easy lunches. Here’s how I handle leftovers:

• Cool soup completely before refrigerating.
• Store in an airtight container for up to 4 days.
• Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
• Freeze for up to 2 months; thaw overnight in the fridge before reheating.

Perfect Pairings

This soup pairs well with simple sides and drinks that complement its earthy flavors. I like to keep things unfussy for a cozy meal. Here are a few of my go-to pairings:

• Crusty sourdough or whole grain bread
• Simple green salad with lemon vinaigrette
• A glass of Pinot Noir or dry Riesling
• Roasted root vegetables

FAQs

Here are some common questions I get when sharing this recipe. These tips should help you troubleshoot and adapt the soup to your liking.

Nutritional Note

This soup is filling and provides fiber from wild rice and mushrooms. Nutrition will vary based on your broth and any added cream, but it’s generally moderate in calories and fat.