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.
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Tips
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
Erin says
April 20, 2020 at 7:13 pmThis was excellent. I doubled it for my family, and am glad I did. I couldn’t get a jalapeño so left it out, and it was still plenty spicy from the taco seasoning and salsa. Used cashew cream, but will try cream cheese next time. We all enjoyed this and it’s definitely a remake. Thanks!
Gail Bryant says
May 3, 2020 at 4:23 pmHi
Can coconut milk be used instead of cashew or cream cheese?
Richa says
May 3, 2020 at 4:54 pmYes
Amelia says
May 3, 2020 at 4:23 pmThis recipe is tasty though the end product is much more like a creamy risotto than a soup. Veggie broth improved the flavor and I seasoned with rosemary, fenugreek, lemon pepper, and skipped the salsa and taco seasoning. I used (dairy) cream cheese which can work well for non-vegans!
Melinda Segal says
May 9, 2020 at 11:25 amThis was amazing. I used only wild rice.
Renae says
June 9, 2020 at 7:36 amThanks, Richa. I just love your recipes because you always come up with unusual combinations that I wouldn’t necessarily think of. I made this last night, used 2 cups of almond milk instead of water. Used cajun seasoning instead of taco seasoning, black thai rice instead of wild rice. It was super spicy and delicious.
Divya says
June 21, 2020 at 2:26 pmHi,
Can I use nutritional yeast instead of cream cheese?
Thanks!
Vegan Richa Support says
June 21, 2020 at 6:44 pmthat should work find – you will have a less creamy result.
Divya Marwaha says
June 23, 2020 at 3:53 pmI made this with Nutritional Yeast instead of cream cheese, and added tons of spinach and garnished it with a bit of steamed corn for my kids. Delish!
Nancy says
June 29, 2020 at 7:29 pmI love this soup so I doubled the recipe, used cashew cream and soy curls. Does it freeze well?
Pat Eckert says
July 14, 2020 at 9:04 amCould I substitute mashed potatoes instead of the cream cheese.
Vegan Richa Support says
July 14, 2020 at 10:10 amThat’s a great idea!!!
Emily says
July 24, 2020 at 1:24 pmI followed the recipe exactly and it was fantastic! Thank you Richa!
Vegan Richa Support says
July 25, 2020 at 11:05 amHooray! That’s great to hear, thank you for the great review! 🙂
Jessi says
September 10, 2020 at 10:05 amAnother great recipe! I tried three of your recipes recently and all came out great!
For this one I went kind of freestyle with some ingredients and used basmati rice because I didn’t have wild one anymore. It still turned out wonderful! And adding spinach at the end was great too!
As always thank you for your wonderful recipes!
Sue says
November 26, 2020 at 12:04 pmThis soup is sooo good. Thanks Richa!
noemi says
November 28, 2020 at 1:10 pmWhat can I use to substitude cream cheese with?
Richa says
November 28, 2020 at 8:54 pmNon dairy cream, cashew cream or blended Silken tofu
tanya says
January 5, 2021 at 8:41 amLovely 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.
Richa says
January 5, 2021 at 8:50 amYum