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.
More Instant Pot Recipes
- IP Tikka Masala Simmer Sauce GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Japanese Veggie Curry. GF
- Aloo Gobi GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- More Instant Pot Recipes!
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.
Recipe Card
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
Melanie
This is one of my favorite recipes, the ultimate comfort food. I always make extra for lunch the next day, although we usually just eat it all the same evening 😂
Vegan Richa Support
glad you enjoyed!
Linda
We just celebrated my husband’s 80th birthday, and I made this recipe to celebrate the occasion at his request. Lately, I have been cooking almost exclusively from your Instant Pot Cookbook. I have probably made 20 recipes so far, and they are all so very good! My goal is to find our absolute favorite recipes to put into rotation to make meal-planning easier. As soon as I finish this posting, I am planning to make your instant pot recipe for chickpea potato soup. I hope it will pair well with a sourdough bread I will be baking later this afternoon. Thank you so much for your inspired recipes!
Vegan Richa Support
wow! thank you and happy birthday to your husband!
Janine Barclay
I absolutely LOVE this as does my partner. When I looked at it I thought it looks more like risotto than soup and I love risotto. I made it exactly as written and it is too thick to be called soup IMO but it makes a great dinner. I added the soy curls and I just cannot say enough good things. I have a wild rice mixture I got from Costco and it is so healthy high fiber and good to have a place to use it. I will make this regularly. Oh I made the cashew cream and added it. Lovely.
Vegan Richa Support
Yum! Glad you enjoy the recipe. 🙂
Suzanne
WOW! I was a little skeptical at first, but I’m blown away at how delicious this turned out! I used broth instead of oil, and used homemade cashew cream instead of cream cheese to make this healthier. I also used a combination of a couple different kind of mushrooms. My salsa was particularly spicy so it came out a little too spicy but overall it was awesome. I made a batch and a half so I could have leftovers for lunch. This will definitely be going into my rotation.
Vegan Richa Support
Thank you, Suzanne! So happy you like the recipe. 🙂
Reid
This is one of my favorite recipes!!! It’s so hearty and flavorful. (I skip the salsa because tomatoes hate me) but it’s still wonderful. And since it comes together in the IP – it’s really low maintenance. A true winner!!!!
Vegan Richa Support
Haha I’m sorry for your disagreement with tomatoes but am so glad you like the IP recipe. 🙂
Georgia
My favorite vegan recipe. Serve with a crusty bread!
Vegan Richa Support
Perfect for upcoming Autumn.
Trina
Even though it is warming up, I like soup year round. I made this soup this morning since I have appt during dinner time. It is delicious. Used your taco seasoning recipe, but left out the jalapeño since I don’t have any. I don’t have an instant pot but do have a 1959 pressure cooker and all went well. Will be ordering your instant pot cookbook.
Trina
Vegan Richa Support
wow!! it still works – that’s amazing. sounds like you have some experience with it
Nina- edamommy4life
We loved this soup, even my husband who doesn’t care for mushrooms. He ate 2 bowls! I added some red bell pepper with the onions. I also went with your Italian variation. I added some chickpeas at the end. Yum!
Vegan Richa Support
well, sounds like he likes them now
Megan
So tasty and easy to make!
Vegan Richa Support
perfect combo
Catherine
I was looking for some comfort food this weekend since the temperature dropped. This recipe surpassed my expectations. So good! My husband and I know when we make your recipes that they will always be delicious. Thank you, Richa!
Sital
I made this today….used wild rice the first time. I followed the recipe and it turned out so nice….will make it again tomorrow 😋
This was such a nice and exotic soup…thank you and look forward to more amazing recipes
Vegan Richa Support
wow – 2 days in a row – Wild
Maureen Hildebrand
You are just absolutely amazing! Thank you for another mouthwateringly healthy recipe that is easy to make. Simple ingredients combine to make a very flavorful and fancy soup that had my husband and I saying “mmmmmm” with every bite. I can’t wait to try another one of your instapot recipes!!
Vegan Richa Support
hahaha, spectacular
tanya
Lovely 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
Yum
noemi
What can I use to substitude cream cheese with?
Richa
Non dairy cream, cashew cream or blended Silken tofu
Yvonne
How do I make cashew cream?
Vegan Richa Support
Cashew Cream is made by soaking cashew nuts in water, then blending everything in a high-speed blender. It’s really easy and you can use it to add creaminess to all your favorite sauces. For every 1/4 cup (32.25 g) cashews blend with 1 cup water, or use 1/3 cup cashews for creamier consistency.
Sue
This soup is sooo good. Thanks Richa!
Jessi
Another 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!
Emily
I followed the recipe exactly and it was fantastic! Thank you Richa!
Vegan Richa Support
Hooray! That’s great to hear, thank you for the great review! 🙂
Pat Eckert
Could I substitute mashed potatoes instead of the cream cheese.
Vegan Richa Support
That’s a great idea!!!
Nancy
I love this soup so I doubled the recipe, used cashew cream and soy curls. Does it freeze well?
Divya Marwaha
I 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!
Divya
Hi,
Can I use nutritional yeast instead of cream cheese?
Thanks!
Vegan Richa Support
that should work find – you will have a less creamy result.
Renae
Thanks, 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.
Melinda Segal
This was amazing. I used only wild rice.
Amelia
This 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!
Erin
This 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
Hi
Can coconut milk be used instead of cashew or cream cheese?
Richa
Yes