Instant Pot Wild Rice Mushroom Soup is Vegan, Good for you, and just what everyone needs in winter. It is such a hearty and satisfying soup which will quickly become a new favorite to add into your rotation. 🙂
Happy New Year Everyone!!
I hope you all had great holidays. 🙂
After eating all the holiday treat, here I am presenting Wild Rice Soup recipe for you all. Because it has everything you need to shed those extra celeries. 🙂
Soups like Lasagna Soup. Carrot tomato soup, Thai soup, Spinach soup, minestrone soup are some of our winter staples in my home. Wild Rice and Mushroom Soup is one of them.
This vegan Mushroom soup with wild rice is like pure comfort food without feeling too heavy.
Before we talk about the recipe, Let’s learn about wild rice and how to cook them in different ways.
What is Wild Rice?
According to healthline.com Despite its name, wild rice is not rice at all. Wild rice is a whole grain that has been growing in popularity in recent years.
It is very nutritious and believed to have numerous health benefits.
Although it is the seed of aquatic grass, just like rice, it’s not directly related to rice. The grass grows naturally in shallow freshwater marshes and along the shores of streams and lakes.
Wild rice is gluten-free.
How to Cook Wild Rice?
-
Steam Wild Rice
In a medium saucepan, bring 1 cup wild rice, 3 cups water, salt to a boil. Cover it and Cook until the rice is tender and the kernels pop open. It will take 45 to 60 minutes. Uncover the rice and fluff it with a fork. Simmer 5 additional minutes, stirring occasionally. Drain off any excess liquid, if necessary.
-
Wild Rice In Oven
Combine 1 cup wild rice with 2 cups boiling water and salt to taste in a 2-quart casserole with lid. Cover and bake at 350F for 1 hour. Check the wild rice. Add more water, if needed, and fluff the rice with a fork. Continue baking until the rice is tender and still moist, about 20 to 30 minutes.
-
Wild Rice In Instant Pot
Combine 1 cup of Wild Rice, 3 cups of water and salt to taste in an instant pot. Cook for 45 minutes on high pressure. fluff the rice with a fork.
Where to buy Wild Rice?
Wild rice is available at Walmart, Sprouts, Whole Foods and on Amazon too.
Coming Back to the recipe, Instant Pot Wild Rice Mushroom Soup is
- Yummy,
- Earthy,
- Easy,
- Best,
- Warm,
- Creamy,
- And so so so so comforting.
I would say this is the most easiest and delectable Mushroom soup Recipe I have ever made. 🙂
This Wild Rice Mushroom Soup is a great blend of flavors and textures, and the creaminess from the coconut milk just puts it over the top.
Wild Rice Soup is the simplest soup recipe. All You need to do is just dump and cook everything in instant pot, make a roux in a separate pan and add roux once the rice and mushroom are cooked properly. That’s it!!
How simple is that!
Don’t like Mushrooms? Don’t worry you can still make this Wild Rice soup with carrots, spinach, kale or any veggies of your choice. 🙂
Different Variations and Pro-tips for Wild Rice Soup –
Feel free to:
Make it gluten-free:
Skip the roux (the butter/flour step) for the cream sauce, and just whisk some GF cornstarch into a saucepan with cold milk.
Heat the milk until it just barely reaches a simmer, whisking frequently, and the milk will thicken up. Then add it to the soup.
Make it vegetarian:
Add regular milk instead of coconut milk and butter instead of oil
Add More veggies:
There are so many other veggies that would be great in this soup too, like cauliflower, butternut squash, spinach, kale, Pumpkin, bell peppers…whatever works for you!
Add Different seasoning:
Italian seasoning, Za'atar blend or even try taco seasoning
What to Serve with Wild Rice Soup?
Serve it with Crusty No knead bread or with crackers and Salad.
Some more Instant Pot Soup recipes for you -
Vegetable Thai Curry Noodle Soup
HOW TO MAKE WILD RICE SOUP:
Here is a detailed instruction for how to make this wild rice soup recipe.
Step – 1 – Cook the base of the soup
Dump Wild Rice, Mushroom, Vegetable Stock, chopped onion, chopped celery, Black Pepper powder, Salt, Poultry Seasoning, and minced garlic in an inner steel pot in Instant Pot. Stir well. Cover it. (Photo 1 to 4)
Stir well. Cover it, vent valve on sealing position. Pressure cook it on high pressure for 45 minutes. (Photo 5 to 7)
Once IP beeps and cooking time is done, switch off the Instant Pot and give a quick release.
Step – 2 Make Roux:
During the last 5 minutes that the soup is cooking, prepare roux in a separate saucepan.
In a pan, heat olive oil. Add All-purpose flour, Cook it for 2 minutes, stirring continuously. (Photo 8 to 10)
Now, add coconut milk and stir. Cook it for 2 minutes. Switch off the flame. (Photo 11 and 12)
Step – 3 Mix Roux and soup base
Now, add prepared roux in a soup. Mix well.
Step – 4 Serve warm:
Serve it with No-knead Crusty bread and a nice salad.
Have you tried this Instant Pot Wild Rice Soup Recipe? Please feed us with your ★ star ratings and comments below.
You can also FOLLOW me on FACEBOOK, INSTAGRAM, and PINTEREST for more fabulous recipes and updates.
Wild Rice Mushroom Soup
Ingredients
- ¼ cup - Wild Rice (UNCOOKED) See notes
- 1 ½ cup - Mushroom i have used Baby Bella, you may use any
- 1 ½ cup - Vegetable Stock
- ¼ cup - chopped onion
- ¼ cup - chopped celery
- Salt to taste
- ½ teaspoon - minced garlic
- ½ teaspoon - Poultry Seasoning See Notes
- ½ teaspoon - Black Pepper powder
- 1 tablespoon - Olive Oil
- 1 tablespoon - all purpose flour
- 1 cup - Coconut milk See notes
Method
- Dump Wild Rice, Mushroom, Vegetable Stock, chopped onion, chopped celery, Black Pepper powder, Salt, Poultry Seasoning, and minced garlic in an inner steel pot in Instant Pot. Stir well. Cover it.
- Pressure cook it on high pressure for 45 minutes.
- Meanwhile, let's make a roux. In a pan, heat olive oil. Add All-purpose flour, Cook it for 2 minutes, stirring continuously.
- Now, add coconut milk and stir. Cook it for 2 minutes. Switch off the flame.
- Once IP beeps and cooking time is done, switch off the Instant Pot and give a quick release.
- Now, add prepared roux in a soup. Mix well.
- Wild Rice Mushroom Soup is ready. Serve it with Crusty No Knead Bread.
Nutrition
Notes
- Poultry seasoning is usually a mix of thyme, sage, marjoram, rosemary, and Nutmeg. If your poultry seasoning contains Black pepper, skip adding extra black pepper powder.
- If you don't have poultry seasoning, you may use your choice of herbs.
- If the soup is too thick, add some liquid.
- Don't substitute Wild rice with white rice, brown rice or Rice blend. Please use Actual Wild Rice.
- If you are not making it Vegan, you may use Butter instead of Olive oil and Regular Milk instead of Coconut milk.
- You can add any veggie of your choice too.
- I have used Tetra pack coconut milk which we get it in the dairy section, not the canned one. You may use canned one too.
For making this Soup in pot -
- You can cook on stove top. Instead of an instant pot, make it in a soup pot or dutch oven.
- Follow the same recipe. The only change you need to do is, increase the broth quantity. Instead, of 1 and ½ cup add 4 cups of vegetable broth and cook it for about 1n hour or so on a medium to high heat, stirring occasionally.
- Check the liquid in between, add more broth if needed.
Private Notes
Tried this recipe?
Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!Pin It For Later –
Warm Regards,
Dhwani.
Would almond milk work in leu of coconut milk?
Sure, Katie!!
Wow. Absolutely great. So easy to make. I have never used wild rice before, so a new experience and well worth it. Made it twice now and absolutely delighted with the taste and ease experience! My husband was well impressed and my daughter too. Certainly one of our favourites and I’m in my early learning IP use. So definitely a 5/5 for taste, ease and the support and advice readily given. I highly recommend you try it.
Thank you so much, Elaine, for the lovely feedback. I am so glad to know that you and your family enjoyed this soup as much as we did.
Happy cooking!!
Do you have to cook the wild rice first before making the soup in the Instant Pot?
Hi Lizz!!
No, you don’t. You need to cook all together, except Roux, for 45 minutes in an instant pot. I hope this helps.
Vos recettes pour l’instant Pot sont parfaites. Mille mercis de les partager !
Je vous remercie! 🙂
FYI, the IP Wild Rice Mushroom Soup video works fine on my Android phone, but fails on Windows 10 Chrome and Internet Explorer.
Only 1/4 cup rice?
Yes, Its enough for 2 big bowls of soup. 🙂
I don’t have an Insta pot can I make it in a regular pot and you have a recipe for that!?
Hi Celia,
Yes, you can cook on stove top. Instead of an instant pot, make it in a soup pot or dutch oven. Follow the same recipe. The only change you need to do is, increase the broth quantity. Instead, of 1 and 1/2 cup add 4 cups of vegetable broth and cook it for about 1n hour or so on a medium to high heat, stirring occasionally. Check the liquid in between, add more broth if needed. I hope this helps. 😊
I’m making this in a regular soup pot on the stove. I used 4 cups of vegetable broth, per your directions. But I don’t know whether or not to cover the pot while it is cooking for an hour. Should I cover the pot or not?
Hi,
Yes cover the pot and stir the soup occasionally. Hope this helps.
This was FABULOUS! Made as written. SO GOOD!
Thank for your valuable feedback Amy! So glad to know that you liked this recipe. 🙂
Excellent winter recipe . Came out perfect . I added extra carrots , kale and brocolli for additional flavor.
Thanks a lot for your valuable feedback Sudha!! I am so glad to know that you liked this soup. Addition of kale and broccoli sounds yum. Happy Cooking! 🙂
At what point did you add the kale and carrots?
Hi Monique!
I didn’t use carrot and kale in this soup recipe. If you want to add, you can add it with mushrooms. Hope this helps. 🙂
Can coconut flour be a substitute for flour? I can not have gluten.
Yes, you can use coconut flour.
I just made this soup tonight and it came out delicious! So glad I tried it! I can’t wait to try more of your recipes!
Thanks, Malissa for your valuable feedback! Saw your soup pic on Instagram, It was perfect. 🙂
Happy cooking!!
Made this today, big hit with family. My husband suggested adding a little nutmeg which really enhanced the flavor of the mushrooms. Thanks!
Hi Colette!!
Thank you so much for trying this recipe and for sharing your feedback. Addition of Nutmeg sounds yum. I will definitely give it a try. 🙂 Thanks <3
Would doubling or triplng this be possible? And would it change the length of cooking time? I can’t wait to make this! I’ve been searching for a recipe just like this for quite some time! Ty!
Hi Jean,
Yes, This recipe can easily be doubled without changing the cooking time. Hope this helps.
Please share your feedback once you try. 🙂
I did end up doubling this! Thank you for your swift answer! I stuck to the recipe, with the exception of using a gluten free flour blend, as I am gluten intolerant. The cook time was spot on and I made the roux just before it was finished. Mine didn’t thicken to my liking, but that is personal preference, no reflection on the recipe. I do think that next time I will use a different blend of seasonings, as it did come out bland to my taste. But again, personal preference. I added a great deal of thyme, which I felt paired nicely, and next time will replace half the milk in the roux with a nice deep red wine. Less poultry seasoning as I guess I’m not a huge fan, and probably some more black pepper. But I can never leave a recipe alone, tbh. Thank you so very much for this recipe!!! It is a wonderful recipe, and my tweaks are only a reflection of my need to make everything my own. Lol! Make this recipe, I promise, it doesn’t disappoint!!!
I make more roux than the recipe calls for and I use butter. It elevates the flavor immensely. No, it’s not vegan any longer but I don’t mind. I have tripled recipe with mo problem.
Thanks for the feedback.
In the recipe, where it states the time required etc, it has a “servings” link you can click. As written, it is only for 2 servings. If you click on that “servings” link, you can up the servings … which magically changes the amounts of all of the ingredients. I made it for 8 servings. I also added chicken breasts, which I removed at the end, shredded, and added back in. When I make this again (and I will, the flavor is amazing), I will either reduce the amount of coconut milk, or use some cornstarch for thickening … the soup is a little too “soupy” for me. I’d like it thicker. Really good and easy though! It would be really helpful if the author pointed out the easy way to increase this recipe, in both the recipe and in her answers to people’s questions regarding increasing the recipe.
Oh no! I used canned coconut milk! 😬
hmmm, 45 minutes seems like a long time! is there a reason? Does wild rice take longer to cook?
Hi Jackie!
Yes, Wild rice takes a longer time to cook. 🙂
What if I have cooked wild rice
Hi Linda,
In that case, saute mushroom in pan until tender, add seasonings, some vegetable stock, roux, and wild rice. Let them simmer for about 5 to 8 minutes. Hope this helps. 🙂
I am cooking it right now, but I did not read directions thoroughly enough before beginning. I used a rice blend. Hope it all works out. Also, I’m making for a potluck so I x’s by 8. I added 5 minutes onto the cooking time, hope that will suffice. I was going to use canned coconut milk, but I think I will use what you suggested or my almond milk I have on hand. I am wondering about the roux, if I need to x it by 8 as well.
Hi!
Thats ok! You don’t need to make roux x 8. I can take a lesser amount. Let me know how it turned out.
I made it today for dinner exactly as stated though was very apprehensive keeping 2 picky toddlers in my mind .Thought I’ll have it for lunch next day Incase no One likes . To be honest the main reason I tried it is to finish off wild rice as I didn’t know any other way to cook it ! Lo and behold !! It was such an Instant hit at my house that I hardly had it for dinner let alone lunch next day but I am not least bit complaining!! I finally found something that is not only healthy but liked by everyone in my house !! I can’t Thank you enough for such an amazing soup recipe 😊
Hi Sree!
Wow, Your comment made my day. So glad to know that your toddler enjoyed this healthy soup recipe. I know how mom feels when their kids enjoy healthy food. 🙂
Thanks a lot for trying and your valuable feedback.
Happy cooking!
Hi there! I’m curious why the note about only using wild rice and now a blend or white/brown instead? I have a small amount of wild rice and more brown rice that I was going to add. Is this just due to cooking time, or does using a different rice significantly change the recipe? Very excited to try! 🙂
Hi Kyla!
Yes, it’s just due to cooking time.
This is the first meal I’ve made in my instant pot and I am impressed! It was so easy and delicious. The mushrooms and rice were cooked perfectly and the soup was so flavorful. Thank you for posting the recipe!
Hi Jennifer,
So glad to know that it comes out perfect and you enjoyed it. Thanks for trying and sharing your feedback. 🙂
I loved this soup! The entire post was educational and the recipe was easy to follow. After reading your post, I set out on an educational journey and now believe I need more wild rice in my life. What a powerful super-food!
I have an 8 quart IP and doubled the recipe (to make 4 portions) with ease.
My poultry seasoning does not contain nutmeg, so I tossed in a pinch. What a beautiful note!
I used Crimini and Shitake mushrooms and can’t wait to create this soup again with even more varieties.
The organic, unsweetened coconut milk in cans from Costco worked flawlessly.
The hardest part was finding wild rice here is Alaska, but our local organic co-op market had it in bulk. (If you are still stuck, Amazon carries it.)
Thank you for taking the time to share this recipe with us. Definitely an Instant Pot success recipe!
This was so easy and delicious! I think I may make it again tomorrow, we have some for lunches!
Hi Bonnie!
Thank you for trying and sharing your feedback with us. I am very happy to hear that you liked this soup. Happy cooking! 🙂
I’m new to instant pot, I have a family of 6, what size instant pot did you use? I have the largest size and I’m worried that would affect the recipe?
Hi Irene,
Thank you for stopping by.
I have 6qt Instant pot. Size won’t change the cooking time or anything. You can double or quadruple the recipe easily. Hope this helps. 🙂
This soup is AMAZING! So easy to make, tastes like you spent days working on it!
I used chanterelles, oyster, and maitake as well as white mushrooms. Vegan butter and almond milk instead of coconut milk and olive oil.
The yummiest
Hi Lisa!
Thank you so much for the feedback 🙂
Hi! Can this soup be frozen?? Sounds delicious!
Hi!
Yes, You can freeze it up to a month. Thank you!
What kind of coconut milk do you use? The canned one or the one in cartons in the dairy section?
Thank you
Hi,
I use both, sometimes canned one and sometimes the one in cartons. Both work fine. Thanks.
What brand of wild rice from Walmart? And can you use regular milk?
Hi Carla,
I use Lundberg Family Farms Organic Wild Rice. Yes, you can use milk. But I would suggest you to use half n half to get the creamy taste and texture. Hope this helps. 🙂
I am a 55 year old foodie, and if I have had a better soup than this I honestly cannot remember. This has instantly become not just my favorite soup, but my favorite meal. Fortunately It occurred to me to triple the recipe and I’m so glad I did. Thanks so much for sharing your recipe. I will be making this soup many more times!👌🏽😊💕
I didn’t have celery, but added some carrots. It turned out creamy dreamy, super delicious! So easy to make, as well! I will make again!
So glad to know. Thank you!
If I were to add white beans when would I add those? Also when would you add kale or broccoli?
Hi Chris,
Add white beans or any veggies with wild rice only. Hope this helps.
Happy new year! Does chicken broth or beef broth work well with this recipe too? Thanks!
Happy New year to you too, Tricia!
Yes, they both work fine. 🙂
Thank you for this recipe! It was delicious. I added a 1 tablespoon of Sherry and 1 teaspoon of Porcini Mushroom powder for even more of a Umami flavor. I also used almond milk instead of regular milk and it came out nice and creamy.
Thanks for your valuable feedback, Karen!
This is such a great recipe and so easy. I add a little red pepper flakes to the soup and few dashes of hot sauce to the roux for a little tang and bite. One of my favorite soups!
Lovely. Thanks for the feedback. 😊👍
I doubled it and made it “non-vegan” by using chicken stock, butter, and half and half! Tasty!
Awesome Sarah! Thanks for the feedback! 🙂
LOVE this soup!!!!
Did it with almond milk and cornstarch. Instead of making separate roux I pureed 1/2 c of soup with milk and starch in my personal blender, give it back into the soup and used the sauté function for two minutes to thicken.
Thank you! 🙂
I’m from northern Minnesota, where the best wild rice comes from. When you are buying rice, look for hand harvested wood parched wild rice. It is lighter in color and requires less cooking time. The difference in flavor compared to paddy grown rice is amazing. It is worth the extra price.
This was a delicious mushroom soup! Will absolutely make it again! I doubled the recipe for my family. We have allergies at home and can’t have coconut milk so I used dairy. Only other minor addition I made was when I tasted it at the end and added a dash of celery salt, because I like it in creamy soups. I’m looking forward to the leftover soup for lunch tomorrow!
Thanks, Luckyme! 🙂
Hi, I don’t like creamy soups. Do you think it would be good if I skipped the coconut milk or any milk.
Thanks
Hi,
yes, it would still taste great.
So quick, easy and yummy. I wanted to eat it all but made myself save the second serving for later.
Thank you, Eva!
Why not use wild rice blend?
This soup taste better with wild rice. 🙂
This was simple and delicious! I added Leeks and carrots as well as TJ Umami seasoning, bay leaf and thyme sprigs. I also used a wild rice blend but reduced the time to 30 and it was perfect! I will definitely be making it again!
Clarification: I’m supposed to add uncooked? wild rice to the pot??? Because you spent so much time in this article talking about how to cook wild rice.
I will put in the cooked wild rice before making the roux. But I feel you should have made that clarification in the recipe itself. Thanks!
You need to add UNCOOKED rice. Sorry for the confusion. I will update the recipe. Thanks 🙂
Really yummy and super easy!
Glad to know. Thanks 🙂
Success! I ruined my first batch because, being a new by to the instant pot,
I forgot to put the silicone sealing ring back in my lid! The second time my soup was delicious! I added carrots and used some dry potato flakes to make it a little thicker. Yum! Thank you for sharing your recipe with us.
Thanks for the feedback 🙂
Making this for the second time with some chicken. It already smells amazing and I’m so excited to eat it on this rainy Sunday. I added some fresh thyme, sage, and rosemary as well as some carrots. Otherwise I am following the non vegan version. Awesome easy recipe!! Thank you!!
So glad to know. Thank you
Hi! I’m so excited to try this vegan recipe this weekend! I’m going to keep it vegan but have some leftover turkey ready as a topping option for the meat eaters.
Question, I have one person with a garlic allergy. Any suggestions for substitute that still gives that great flavor punch? Garlic or cumin maybe?
Hi,
Use chives (if no chives allergy) instead of garlic or simply skip it. It will taste great without garlic too. Hope this helps.
Honestly, the best creamy mushroom soup I’ve ever had, and I thought I had some really good ones!! This one gets a SOLID 10 in my book for taste #1 and ease #2.
So glad to know this. 🙂
I made this soup in February 2021. It was so simple and delicious ! Thank you for sharing! It’s a keeper recipe!
Glad to know. Thanks 🙂
I modified this as I am not vegan. I used Better than Bullion and a block of cream cheese to make it creamy. I added some rosemary and carrot shreds. I tripled the mushrooms. It came out spectacular! Thank you so much for this recipe that I used as a guide.
So good to know! 🙂
I am so looking forward to making this soup. I have to make it dairy free.and I wonder if lactose free milk would work. I may try the coconut milk, but I have never used it before.( I based my rating on what I thought it was going to be like!)
You won’t feel the coconut taste. 🙂
Can i use regular rice? If yer, for how long i need to cook? I think 45 maybe too long.
Yes, you can.
cook for 7 minutes.
Can this been done in a crockpot?
I never tried it in a crockpot.
I found the roux instructions weren’t adequate and the roux didn’t brown or thicken the soup. Also required more seasoning. Might work as the basis for a soup with changes.
I’ve been.making this soup for about a year now, and it’s always my favorite soup. I do add 1 cup of carrots, celery, if I have it, onions and 2 cups of mushrooms and I saute it all, then add in the garlic and saute. I add in much more of the seasoning too or its lacking in flavor. The seasoning combination you listed it perfect and really make the soup special.
And 5 cups of broth, and cook on the stove. I also add on 1/2 cup of the wild rice. I use an organic can coconut milk and it’s perfect. Thank you for this awesome soup recipe.