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    Home » Instant Pot

    Instant Pot Wild Rice Mushroom Soup Vegan

    Published: Oct 7, 2018 · Modified: Dec 30, 2018 by Richa 147 Comments

    Jump to Recipe   Print Recipe

    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

    Vegan Wild Rice Mushroom Soup made in a Pressure Cooker. Instant Pot Wild Rice soup. Creamy 1 Pot Winter meal. #VeganRicha #Vegan #Glutenfree #Soyfree #Recipe Nutfree option

    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. 


    Vegan Wild Rice Mushroom Soup made in a Pressure Cooker. Instant Pot Mushroom soup. Creamy 1 Pot Winter meal. #VeganRicha #Vegan #Glutenfree #Soyfree #Recipe

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    Vegan Wild Rice Mushroom Soup made in a Pressure Cooker. Instant Pot Mushroom soup. Creamy 1 Pot Winter meal. # VeganRicha Vegan #Glutenfree #Soyfree #Recipe Vegan Wild Rice Mushroom Soup made in a Pressure Cooker. Instant Pot Mushroom soup. Creamy 1 Pot Winter meal. #VeganRicha #Vegan #Glutenfree #Soyfree #Recipe 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. 

    Vegan Wild Rice Mushroom Soup made in a Pressure Cooker. Instant Pot Mushroom soup. Creamy 1 Pot Winter meal. #VeganRicha #Vegan #Glutenfree #Soyfree #Recipe

    Vegan Wild Rice Mushroom Soup made in a Pressure Cooker. Instant Pot Mushroom soup. Creamy 1 Pot Winter meal. # VeganRicha Vegan #Glutenfree #Soyfree #Recipe
    Print Recipe
    4.99 from 57 votes

    Instant Pot Wild Rice Mushroom Soup Vegan

    Vegan Wild Rice Mushroom Soup made in a Pressure Cooker. Instant Pot Mushroom soup. Creamy 1 Pot winter meal. Gluten-free Soy-free. Nutfree option
    Prep Time5 mins
    Cook Time35 mins
    Total Time40 mins
    Course: Main
    Cuisine: Gluten-free, Soy-free, Vegan
    Keyword: instant pot mushroom soup, instant pot wild rice soup, vegan mushroom soup, wild rice soup
    Servings: 4
    Calories: 274kcal
    Author: Vegan Richa

    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

    The soup is easily made nutfree with a soy based cream cheese or non dairy cream. For oil-free, saute in 2 tbsp broth. Deglaze as needed.
     
    Saucepan: Follow Step 1 in a large saucepan over medium heat for 4 to 5 mins. Remove half of the mushrooms. Add rice, spices, salt, salsa, 5 cups broth and mix well. Partially cover and cook for 50 to 55 minutes or until rice is tender. Add in the mushrooms and vegan cream cheese and simmer for a few mins.
     
    Variations:
    **Omit salsa and taco seasoning and add some sage, thyme and parsley for italian profile rice mushroom soup. 
    Add some carrots and celery with the onion.
     
    Nutrition is for 1 Serve

    Nutrition

    Nutrition Facts
    Instant Pot Wild Rice Mushroom Soup Vegan
    Amount Per Serving
    Calories 274 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 3g19%
    Sodium 580mg25%
    Potassium 463mg13%
    Carbohydrates 38g13%
    Fiber 5g21%
    Sugar 4g4%
    Protein 10g20%
    Vitamin A 155IU3%
    Vitamin C 3.1mg4%
    Calcium 51mg5%
    Iron 1.8mg10%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Janine Barclay

      January 24, 2023 at 11:13 am

      5 stars
      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.

      Reply
      • Vegan Richa Support

        January 26, 2023 at 12:54 pm

        Yum! Glad you enjoy the recipe. 🙂

        Reply
    2. Suzanne

      January 16, 2023 at 8:26 am

      5 stars
      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.

      Reply
      • Vegan Richa Support

        January 16, 2023 at 2:11 pm

        Thank you, Suzanne! So happy you like the recipe. 🙂

        Reply
    3. Reid

      January 10, 2023 at 4:09 am

      5 stars
      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!!!!

      Reply
      • Vegan Richa Support

        January 11, 2023 at 3:14 pm

        Haha I’m sorry for your disagreement with tomatoes but am so glad you like the IP recipe. 🙂

        Reply
    4. Georgia

      September 08, 2022 at 5:44 am

      5 stars
      My favorite vegan recipe. Serve with a crusty bread!

      Reply
      • Vegan Richa Support

        September 11, 2022 at 12:52 pm

        Perfect for upcoming Autumn.

        Reply
    5. Trina

      April 05, 2022 at 11:30 am

      5 stars
      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

      Reply
      • Vegan Richa Support

        April 06, 2022 at 11:03 am

        wow!! it still works – that’s amazing. sounds like you have some experience with it

        Reply
    6. Nina- edamommy4life

      December 20, 2021 at 2:24 am

      5 stars
      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!

      Reply
      • Vegan Richa Support

        December 20, 2021 at 10:08 am

        well, sounds like he likes them now

        Reply
    7. Megan

      November 13, 2021 at 11:04 am

      5 stars
      So tasty and easy to make!

      Reply
      • Vegan Richa Support

        November 16, 2021 at 12:33 pm

        perfect combo

        Reply
    8. Catherine

      October 19, 2021 at 8:10 am

      5 stars
      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!

      Reply
    9. Sital

      September 02, 2021 at 3:53 am

      5 stars
      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

      Reply
      • Vegan Richa Support

        September 03, 2021 at 2:24 pm

        wow – 2 days in a row – Wild

        Reply
    10. Maureen Hildebrand

      January 20, 2021 at 11:40 am

      5 stars
      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!!

      Reply
      • Vegan Richa Support

        January 20, 2021 at 7:13 pm

        hahaha, spectacular

        Reply
    11. tanya

      January 05, 2021 at 8:41 am

      5 stars
      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.

      Reply
      • Richa

        January 05, 2021 at 8:50 am

        Yum

        Reply
    12. noemi

      November 28, 2020 at 1:10 pm

      What can I use to substitude cream cheese with?

      Reply
      • Richa

        November 28, 2020 at 8:54 pm

        Non dairy cream, cashew cream or blended Silken tofu

        Reply
        • Yvonne

          January 10, 2023 at 11:07 am

          How do I make cashew cream?

          Reply
          • Vegan Richa Support

            January 11, 2023 at 3:48 pm

            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.

            Reply
    13. Sue

      November 26, 2020 at 12:04 pm

      5 stars
      This soup is sooo good. Thanks Richa!

      Reply
    14. Jessi

      September 10, 2020 at 10:05 am

      5 stars
      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!

      Reply
    15. Emily

      July 24, 2020 at 1:24 pm

      5 stars
      I followed the recipe exactly and it was fantastic! Thank you Richa!

      Reply
      • Vegan Richa Support

        July 25, 2020 at 11:05 am

        Hooray! That’s great to hear, thank you for the great review! 🙂

        Reply
    16. Pat Eckert

      July 14, 2020 at 9:04 am

      Could I substitute mashed potatoes instead of the cream cheese.

      Reply
      • Vegan Richa Support

        July 14, 2020 at 10:10 am

        That’s a great idea!!!

        Reply
    17. Nancy

      June 29, 2020 at 7:29 pm

      5 stars
      I love this soup so I doubled the recipe, used cashew cream and soy curls. Does it freeze well?

      Reply
    18. Divya Marwaha

      June 23, 2020 at 3:53 pm

      5 stars
      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!

      Reply
    19. Divya

      June 21, 2020 at 2:26 pm

      Hi,
      Can I use nutritional yeast instead of cream cheese?
      Thanks!

      Reply
      • Vegan Richa Support

        June 21, 2020 at 6:44 pm

        that should work find – you will have a less creamy result.

        Reply
    20. Renae

      June 09, 2020 at 7:36 am

      5 stars
      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.

      Reply
    21. Melinda Segal

      May 09, 2020 at 11:25 am

      5 stars
      This was amazing. I used only wild rice.

      Reply
    22. Amelia

      May 03, 2020 at 4:23 pm

      4 stars
      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!

      Reply
    23. Erin

      April 20, 2020 at 7:13 pm

      5 stars
      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!

      Reply
      • Gail Bryant

        May 03, 2020 at 4:23 pm

        Hi
        Can coconut milk be used instead of cashew or cream cheese?

        Reply
        • Richa

          May 03, 2020 at 4:54 pm

          Yes

          Reply
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