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.
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
Ivana says
October 7, 2018 at 6:45 amLooks delicious; will try soon. Thank you.
Chris G says
October 7, 2018 at 3:39 pmThis was very good! I made it tonight with pure wild rice and skipped the peppers. Thank you for always having such wonderful meal ideas!
Richa says
October 7, 2018 at 6:40 pmawesome!!
Sharon says
November 24, 2019 at 4:46 pmInstapot recipes should include the time to come to pressure. Very deceptive when it says total time 40 minutes. You are not the only one.
Richa says
November 24, 2019 at 7:53 pmThey probably should. I’ll start adding it to the recipes during editing
Richa says
October 7, 2018 at 6:56 pmawesome!
Roni says
November 11, 2019 at 12:53 pmIt’s in the Instant Pot! I had 12 oz of white mushrooms to use, it’s cold outside, and I wanted IP soup. Your recipe came up in a search. Sounded perfect. I added carrots and celery, skipped the jalapeno and salsa in favor of your Italian suggestions, and used barley because I didn’t have wild rice and didn’t want white or brown. So now we wait! 😊
Richa says
November 11, 2019 at 12:55 pmAwesome!!
Maneesha says
October 8, 2018 at 8:59 amThis sounds absolutely delicious! Is it possible to make with basmati rice instead of wild rice? How long would you recommend pressurizing?
I plan to make this dish with wild rice, but at the moment, I only have basmati at home!
Richa says
October 8, 2018 at 11:55 amIf its brown basmati then the time will be the same. With white basmati, 4-5 mins is sufficient.
Bravo says
October 8, 2018 at 11:13 pm4-5min instead of 35min for white basmati!?
Richa says
October 8, 2018 at 11:39 pmyes
Daniel Boyce says
October 17, 2019 at 11:14 pmDid you try this ? I’m curious too know if it was succesful
lea says
October 8, 2018 at 9:14 amMeal planning and going to make this this weekend and I just have a couple of questions. 1. Planning on doubling the recipe, should I double all ingredients or cut back on water? 2. I am going to use cashew cream and make myself..should I do 1 c cashews / 1 cup water to produce 1 cup cream? Thank you for always bearing with me and helping me..I am still learning the plant based life!
Richa says
October 8, 2018 at 11:53 amYes, double everything. Maybe reduce the water by 1/2 cup. Yes 1 cup cashews with 1 cup water is a good consistency
Vinny says
October 8, 2018 at 2:37 pmHi Richa‼️
Could I trouble you to share which Instant Pot brand you utilize at home.
I’m sorry if you’ve written this already; I tried searching your site to no avail.
Thanks!
Vinny says
October 8, 2018 at 2:43 pmOh‼️ Instead of the search box, I just found your store option🤦🏽♂️
Great help! I’ll def get the 8 qt. This should be fine even if I’m not making a large amount sometimes, right?
Richa says
October 8, 2018 at 5:45 pmi have a 6 qt and it is plenty big. i think 6 qt will be sifficient unless you are cooking for more than 8 people. 8 qt isalso larger and occupies a lot of space onthe counter
Desiree says
October 8, 2018 at 5:33 pmI just made this (stove top method) and it’s delicious! Thanks for the recipe!
Richa says
October 8, 2018 at 5:51 pmawesome!!
Rho says
October 8, 2018 at 7:20 pmWhat did f I leave out the cream cheese?
Richa says
October 8, 2018 at 10:48 pmshould be just fine. like a brothy mushroom rice soup
Susan says
October 9, 2018 at 6:58 pmHello from New Zealand. The only wild rice I can find is the microwave type. How do I adjust the recipe ? Thank you from a novice cook.
Richa says
October 9, 2018 at 11:48 pmI am not sure what microwave type means. How do you normally cook it?
Susan says
October 10, 2018 at 12:41 amIt comes in a pouch that you open the top and put it in the m/wave for however many min it says. Could I empty it into press cooker andd cook it for however it says to do in m/w?
Richa says
October 10, 2018 at 10:18 amhmm, use regular rice instead. with basmati or white, pressure cook for 5 mins. with brown rice, presure cook for 30 mins
Susan says
October 10, 2018 at 10:21 amThank you, that I can do.
Coryne says
October 13, 2018 at 6:14 pmI made this soup tonight using baby bellas, Bob’s Red Mill wild/brown rice blend, the Italian seasoning option, and homemade cashew cream. I added about 2 cups of chopped kale before pressure cooking (so I could use the full stems) and set the timer for 33 minutes. It is FANTASTIC!! A great blend of flavors and textures, and the creaminess just puts it over the top. Richa, your recipes are the “cream” of the vegan crop – every single thing I’ve made from your blog or Everyday Kitchen has been flavorful and exactly as your recipe described (case in point: I made the smoky cheese sauce from Everyday Kitchen this week and have eaten a reasonable quantity of it with a spoon LOL). THANK YOU so much for what you do!!
Richa says
October 13, 2018 at 6:41 pmThats awesome! I so happy that everyone turns out so well!
B says
October 20, 2018 at 3:48 pmI made this today and it is amazing!! Is this recipe freezer friendly?
Richa says
October 22, 2018 at 4:21 pmyes
B says
October 22, 2018 at 6:55 pmThank you!!
Kaysie says
October 27, 2018 at 11:12 amHey Richa! Trying this today, just wondering how much sage, parsley & thyme I should use for the italian flavour version! Thank you! 😀
Richa says
October 29, 2018 at 11:20 am1/2 tsp of each would be good. if youa re using a premade italian blend then use 1.5 tsp
Bob McKenzie says
November 5, 2018 at 6:05 pmWe have bought two cookbooks from you. Subscribe to your email, cooking this recipe now and it smells amazing. However, the website every minute takes me back to the top. SUPER ANNOYING. Not sure what enhancement you made to your site, but please correct.
Richa says
November 5, 2018 at 10:16 pmthat shouldnt happen. Thanks for letting me know. Can you tell me what machine phone are you on and what browser? we will try to recreate it and see what is causing it. Thanks!
Nancy says
November 12, 2018 at 6:20 pmMade this for my family tonight. Note to self, double the recipe next time. There’s only one bowl left over. It was my first time making a mushroom soup. Directions were perfect, o need to substitute/change/add/omit for next time. It’s perfect.
Donna says
December 9, 2018 at 5:35 pmI have the same issue as Nancy above—not enough leftover! I made the Italian version with spinach added at the end for my omnivore husband and 11-yr-old son. They both loved it and went back for seconds. Will definitely add this to our best loved recipes list—but will double next time!
Richa says
December 9, 2018 at 7:53 pmawesome!
Felicia says
December 9, 2018 at 10:53 pmHey, this sounds yummy. I don’t own a pressure cooker 🙁 would it work in normal pot?
Thanks
Richa says
December 9, 2018 at 11:50 pmyes, saucepan instructions are right below the recipe in the notes section
Felicia says
December 10, 2018 at 4:46 amThanks for the fast response;)
Judy Richards says
December 10, 2018 at 6:00 pmThis recipe is savory and delicious and tasted even better the next day! We used a thick chopped mushroom, which held the heat a little too much. So I would recommend using thinner sliced mushrooms. We also used spicy salsa instead of adding a jalepeno and it gave it a nice kick. My hubby is not a spicy fan so this little kick was all we needed. We also used vegan cream cheese that had chives in it (that was all that was available) and it worked very well.
Thank you for another delicious and easy meal Richa!
Richa says
December 10, 2018 at 6:45 pmsounds perfect!
Heidi says
December 18, 2018 at 8:13 amThis soup is exactly what I wanted out of a creamy wild rice mushroom soup! Thick, hearty, comforting, flavorful, and delicious.
I wasn’t sure about using taco seasoning and salsa in this soup, but I went with it using the stovetop directions and using cashew cream (1 c cashews + 1 c water). We skipped the jalapenos in case our toddler will actually eat this. It did not disappoint. I made dinner while making this soup, and ended up eating a couple of spoonfuls from the pot because I couldn’t wait until the next day to eat any of it.
We will definitely make this again!
Richa says
December 19, 2018 at 12:37 amawesome!
Tamara says
December 28, 2018 at 9:57 pmThis is my new favorite. I skipped the soy curls, jalapeno, taco seasoning and salsa. I double the thyme and used mushroom broth. So good and so easy!!!
Richa says
December 29, 2018 at 1:31 amawesome!
una says
January 5, 2019 at 6:05 amSo TASTY! I added some lentils for extra protein and bulk and spinach. Amazing for meal prep for the week – thanks!!!
Richa says
January 5, 2019 at 11:37 amawesome!
Lisa Morgan says
January 5, 2019 at 6:36 pmI’ve now made this 3 times all with great results. I have never used the taco seasoning, opting for Italian seasoning instead. I double the recipe and triple the amount of herbs using basil, thyme & marjoram. This last time I didn’t have any wild rice so I used Arborio rice which turned out a perfect risotto but I did add another 2 cups of vegetable broth once the pressure naturally released.
This is fabulous as are all of the other recipes I have tried from Vegan Richa. This is now my go to for inspiration and great recipes!
Richa says
January 5, 2019 at 8:28 pmawesome!
Sheila says
February 23, 2020 at 5:26 amHi and could you pls tell me how long you cooked it with the Arborio rice? That is what I would use so that it’s more like a risotto I think. Thanks!
Dee says
January 20, 2019 at 4:55 pmWe made this tonight and it was outstanding! I wouldn’t have trusted that salsa and taco seasoning would be good in a mushroom soup if the recipe came from anyone else, but after dozens of awesome Vegan Richa recipe experiences and zero failures, I had confidence :). I was impatient for the natural steam release and finally vented it at 17 minutes, but it was fine at that point.
Richa says
January 20, 2019 at 7:12 pmyay!
Alicia says
February 10, 2019 at 3:08 pmHusband made this for dinner and it was excellent. It will go into the rotation! Thank you!
Richa says
February 10, 2019 at 3:49 pmawesome!
Ama says
February 13, 2019 at 4:50 amMade it tonight–fantastic. So creamy and filling– another winner, Happy I finally found something I like with wild rice. Thanks, Richa!
Richa says
February 13, 2019 at 9:37 amyay!
Audrienne Fenech says
March 4, 2019 at 1:26 amDo you think it will be nice with red rice? And will cooking time be the same as for wild rice? Thanks in advance!
Richa says
March 4, 2019 at 10:33 amit might work out fine inthe times and liquid as cooking time for red rice is similar
ama says
March 6, 2019 at 5:42 amI know I already posted but I made this again tonight and I have to say again it is INCREDIBLE. One of my fave things I have made since starting plant based eating a few years ago.
Richa says
March 6, 2019 at 11:03 amyay!
Stephanie says
March 6, 2019 at 1:58 pmI love everything I’ve made from your site so far! I’m planning on making the Italian version of this, using Italian Seasoning for the taco Seasoning and tomatoes for the salsa. Should I omit the jalapeño as well? Thank you!
Richa says
March 6, 2019 at 2:21 pmyes you can omit it.
CS says
March 16, 2019 at 11:54 amI’m making this now, I have no wild rice but I have quinoa. Is 5 cups broth with 1 cup quinoa going to work ok or should I reduce it to 1/2 cup quinoa? Also, I just made your sweet potato herb dinner rolls, they smell amazing, I’m bringing them to a family dinner. I love all your recipes I’ve made so far!!! Thanks for helping me stay inspired with plant based recipes!
Richa says
March 16, 2019 at 2:00 pmYou can use the same amount of quinoa. Quinoa takes much less time to cook, so pressure cook just 10 mins
Christin McKamey says
April 24, 2019 at 9:03 amI made this soup a couple nights ago and it’s soooooo good!! I used a little bit of cashew parmesan AND vegan cream cheese and it was so creamy and flavorful. I highly recommend leaving it to sit for a few minutes (or a day) before eating it as the flavors really develop over time. Thanks!
Richa says
April 24, 2019 at 10:17 amyay!
janet says
May 2, 2019 at 4:14 amI’m making this tonight and I want to avoid the added fat. Would this be just as good with cannellini bean “cream”?
Richa says
May 2, 2019 at 9:49 amyes should be fine or use flour to thicken.
janet says
May 2, 2019 at 12:09 pmThank you!
janet says
May 3, 2019 at 1:42 amI made this tonight and my husband and I ate almost the whole pot. I’m going to make more today! Both he and I agreed that the broth was so rich and meaty! Amazong. Oh, by the way, I didn’t add any “cream” or spinach. It was still amazing and awesome. Thank you!
Richa says
May 3, 2019 at 11:33 amawesome!
Alocasia says
May 18, 2019 at 8:44 amWe had this last night. The flavors are amazing. Two of us almost finished it. Just a little leftover that we can fight over until we make it again. 🙂
Richa says
May 18, 2019 at 11:33 amyay!
Lauren says
August 16, 2019 at 4:27 pmCould you sub the soy curls for TVP?
Richa says
August 17, 2019 at 9:37 amyes
Meri says
September 28, 2019 at 2:38 pmI made this on a whim only because I wanted a new soup recipe and no Vegan Richa recipe has disappointed thus far. The ingredients were a little odd ball for me but OMG so good. I couldnt stop eating it last night. Used regular cream cheese and it was delicious.
Richa says
September 28, 2019 at 3:32 pmyay! thank you for trusting the recipe!
Sarah says
October 29, 2019 at 5:45 pmMade this for dinner tonight, and I LOVE it! This will be in our regular rotation for sure. Thank you!
Richa says
October 29, 2019 at 7:05 pmyay!
Punam says
October 31, 2019 at 11:23 pmI don’t make recipes with rice or cream based (trying to shed a few pounds) but before trying this I asked my co workers if they would help eat this. I released the cover 5 minutes ago. Wow! Burst of flavor! This is a great flavor dish for a potluck or something (minus the jalepeno) but for me this is heaven. Can’t wait to take it to work tomorrow.
Richa says
November 1, 2019 at 10:53 amAwesome! You can add in some chickpeas for higher protein or use mashed cauliflower to add thickening.
Mary says
November 9, 2019 at 11:27 amMade this for dinner tonight. Another excellent recipe. Made as written with Salsa, taco seasoning, and cashew cream. Will make this again. I will also adopt this recipe minus the wild rice for a beefy tasting mushroom gravy. Thank you!
Mary says
November 9, 2019 at 11:28 amMeant to give this a 5 star rating!
Cindy says
December 5, 2019 at 12:35 pmLoved this recipe, it was delicious!
Richa says
December 5, 2019 at 12:48 pmthanks!
Victoria says
January 5, 2020 at 2:23 pmFabulous soup!!! Will make again and again. I added a cup of soy curls and the broth they were soaking in. SO good!!!
Victoria Simmons says
January 7, 2020 at 6:26 pmSimple to make but deep, delicious flavor. Love this soup.
Felicia says
January 13, 2020 at 7:31 pmI don’t like mushrooms and my husband doesn’t like vegan food… we both loved this!
Richa says
January 13, 2020 at 8:35 pm😀
Sara says
January 16, 2020 at 11:42 pmCan I make this in a crock pot instead of instant pot? What would need to be adjusted? Will following the sauce pan directions work in a slow cooker?
All of the recipes I’ve tried from you so far have been great!
Thanks!
Richa says
January 17, 2020 at 11:03 amyou probably can. i dont know the times
Nancy says
January 22, 2020 at 6:49 pmEating as I type this. Outstanding! Used the taco seasoning and salsa (never would have thought to add either of those) and added soy curls, cashew cream. Hearty and delicious. I’m sure it will taste even better tomorrow. Glad I doubled it! (If anyone is interested, total time in IP was 90 minutes…22 minutes to come to pressure, 40 minutes cooking at pressure, NPR for 20 minutes and then I did a QR that took 5 minutes. This was for a doubled recipe at 7000 feet elevation.). Thank you, Richa!
Caresse says
February 3, 2020 at 4:14 pmDelicious! Made cashew cream 1/4cup in 1/2cup water. Used spicy green salsa, jalapeños & taco seasoning. Also, a nice mix of mushrooms
Valerie says
February 7, 2020 at 6:36 pmWOW! One of the best soups I’ve ever eaten! I made the italian version and used a can of coconut milk instead of the cream cheese. Also added a package of gnocchi after it cooked. Whole family loved it, even my pickiest, who hates mushrooms! Thank you for this wonderful recipe. Will make this often.
Richa says
February 9, 2020 at 11:59 amAwesome!
Valerie says
February 7, 2020 at 6:40 pmOh, and added a can of fire roasted diced tomatoes (doubled the recipe too).
Robyn says
February 10, 2020 at 11:49 amMade this last night. Soooooo good! I made lots of wild rice mushroom soups but the Indian influence on this is spectacular! The others have been deleted and this is officially on repeat. Thank you for sharing your gift with us!!
Richa says
February 10, 2020 at 2:18 pmAwesome!
Rose says
February 13, 2020 at 8:52 amWhat a great meal, and I highly recommend making this dish. I used brown basmati rice and spicy taco seasoning. Thank you!
Sheila says
February 23, 2020 at 5:28 amHi and just wondering how to adjust time for Arborio rice. Thanks!
Richa says
March 8, 2020 at 2:53 pmcook for 10 mins.