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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

More Instant Pot Recipes

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

Instant Pot Wild Rice Mushroom Soup Vegan

4.99 from 60 votes
By: Vegan Richa
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Servings: 4
Course: Main
Cuisine: Gluten-free, Soy-free, 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
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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

Calories: 274kcal, Carbohydrates: 38g, Protein: 10g, Fat: 11g, Saturated Fat: 3g, Sodium: 580mg, Potassium: 463mg, Fiber: 5g, Sugar: 4g, Vitamin A: 155IU, Vitamin C: 3.1mg, Calcium: 51mg, Iron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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4.99 from 60 votes (2 ratings without comment)

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155 Comments

  1. B says:

    5 stars
    I made this today and it is amazing!! Is this recipe freezer friendly?

    1. Richa says:

      yes

      1. B says:

        5 stars
        Thank you!!

  2. Coryne says:

    5 stars
    I 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!!

    1. Richa says:

      Thats awesome! I so happy that everyone turns out so well!

  3. Susan says:

    Hello 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.

    1. Richa says:

      I am not sure what microwave type means. How do you normally cook it?

      1. Susan says:

        It 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?

        1. Richa says:

          hmm, use regular rice instead. with basmati or white, pressure cook for 5 mins. with brown rice, presure cook for 30 mins

          1. Susan says:

            Thank you, that I can do.

  4. Rho says:

    What did f I leave out the cream cheese?

    1. Richa says:

      should be just fine. like a brothy mushroom rice soup

  5. Desiree says:

    5 stars
    I just made this (stove top method) and it’s delicious! Thanks for the recipe!

    1. Richa says:

      awesome!!

  6. Vinny says:

    Hi 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!

    1. Vinny says:

      Oh‼️ 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?

      1. Richa says:

        i 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

  7. lea says:

    Meal 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!

    1. Richa says:

      Yes, double everything. Maybe reduce the water by 1/2 cup. Yes 1 cup cashews with 1 cup water is a good consistency

  8. Maneesha says:

    This 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!

    1. Richa says:

      If its brown basmati then the time will be the same. With white basmati, 4-5 mins is sufficient.

      1. Bravo says:

        4-5min instead of 35min for white basmati!?

        1. Richa says:

          yes

        2. Daniel Boyce says:

          Did you try this ? I’m curious too know if it was succesful

  9. Chris G says:

    5 stars
    This was very good! I made it tonight with pure wild rice and skipped the peppers. Thank you for always having such wonderful meal ideas!

    1. Richa says:

      awesome!!

      1. Sharon says:

        Instapot recipes should include the time to come to pressure. Very deceptive when it says total time 40 minutes. You are not the only one.

        1. Richa says:

          They probably should. I’ll start adding it to the recipes during editing

    2. Richa says:

      awesome!

      1. Roni says:

        It’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! 😊

        1. Richa says:

          Awesome!!

  10. Ivana says:

    Looks delicious; will try soon. Thank you.