Creamy Mushroom Wild Rice Soup made in the Instant Pot!
This soup is easy to make and so comforting on a cold day.
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I can pretty much live on soups. Honestly, I like them year round.
All seasons must be soup seasons in my opinion, however Sarvesh begs to differ.
He isn’t a huge soup fan and that’s the reason why I don’t have soups for dinner everyday (else I totally would!).
According to him, soups are super light and don’t fill him up.
So, these days I have been trying to make filling soups which feel like a complete meal.
And one of my recent favorites is this Mushroom Wild Rice Soup made in the Instant Pot!
It’s really filling, creamy and so easy to make in one-pot.
This Mushroom Wild Rice Soup
✓ is an easy one-pot recipe
✓ makes great lunch or dinner and leftovers are great too
✓ vegetarian meal for the whole family to enjoy
✓ super comforting on a cold day
A lot of wild rice soup recipes call for a roux to make the soup thick and creamy.
However, I haven’t done it here.
Once the soup was cooked, I added cream cheese and heavy cream and it was perfectly creamy for me.
In fact I much prefer it this way since the cream cheese adds a bit of tang to the soup which I personally like.
The mushroom wild rice soup gets its earthy flavors from herbs like thyme and sage. For this recipe, I used dried thyme and fresh sage.
You can use dried sage if you have that. But I feel the fresh adds so much more flavor.
Since this soups tends to be little on the sweeter side with the carrots and cream, I added paprika and red chili flakes to balance it out.
Again, if you do not like these spices feel free to cut them down.
This soup can’t be easier to make. Start by sauteing the onion and garlic in olive oil and once that’s done, just add everything and pressure cook.
Can it get any simpler? I don’t think so!
Can I used wild rice blend for this soup? I would not recommend it. Please stick to the original Wild Rice.
The blends usually have white and brown rice with little bit of wild rice thrown in. For this soup you do need 100% wild rice.
Can I make this soup on stove-top? Yes absolutely. Sauté the onion, garlic, carrots, celery and mushrooms on stove top.
Then add the rice, spices, herbs, broth and cook for around 45 minutes until the rice is cooked.
Stir the cream cheese and cream at the end.
1- Press the sauté button on the Instant Pot. Then press the adjust button to set sauté to “less”. Once it displays hot, add the olive oil.
Then add the onion and garlic and sauté for 5 minutes until onion is soft and translucent.
2- Add the chopped carrots, celery and sliced mushrooms.
3- Add the wild rice. Make sure you use original wild rice here and not the blend.
4- Then add in the vegetable broth.
5- Add the dried thyme, paprika, garlic powder, salt and pepper. Place few twigs of fresh sage on top.
6- Close the pot with its lid and press the manual or pressure cook button.
Cook on high pressure for 40 minutes with the pressure valve in the sealing position.
7- Let the pressure release naturally for 15 minutes and then do a quick pressure release.
Open the pot and press the saute button again (press adjust to bring saute to normal since we set it to less before). Add the cream cheese.
You may also add 1 extra cup of broth here at this point if soup looks too thick.
8- Stir in the heavy cream. Let the soup simmer for 2 minutes until the cream cheese melts. Taste test and adjust seasonings and salt at this point.
Transfer mushroom wild rice soup into serving bowls and serve warm.
If you’ve tried this Instant Pot Mushroom Wild Rice Soup Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
Instant Pot Mushroom Wild Rice Soup
- 2 tablespoons olive oil 30 ml
- 1 medium yellow onion chopped
- 3-4 garlic cloves chopped
- 3 carrots chopped
- 3 stalks celery chopped
- 8 oz white mushrooms sliced
- 1 cup wild rice 180 grams
- 32 oz vegetable broth 4 cups, add more as needed
- 1/2 teaspoon dried thyme
- 3/4 teaspoon paprika
- 1/2 teaspoon red chili flakes or to taste
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 2 twigs sage
- 2 oz cream cheese cut into cubes
- 1/2 cup heavy cream 4 oz
- Press the saute button on the Instant Pot. Then press the adjust button to set saute to "less". Once it displays hot, add the olive oil.Then add the onion and garlic and saute for 5 minutes until onion is soft and translucent.
- Add the chopped carrots, celery, sliced mushrooms and wild rice. Make sure you use original wild rice here and not the blend.Then add in the vegetable broth.
- Add the dried thyme, paprika, garlic powder, salt and pepper. Place few twigs of fresh sage on top.
- Close the pot with its lid and press the manual or pressure cook button.Cook on high pressure for 40 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 15 minutes and then do a quick pressure release.
- Open the pot and press the saute button again (press adjust to bring saute to normal since we set it to less before). Add the cream cheese.You may also add 1 extra cup of broth here at this point if soup looks too thick.
- Stir in the heavy cream. Let the soup simmer for 2 minutes until the cream cheese melts. Taste test and adjust seasonings and salt at this point.
- Transfer mushroom wild rice soup into serving bowls and serve warm.
- Saute the onion, garlic, carrots, celery and mushrooms in olive on stove top in a heavy bottom pan. Then add the rice, spices, herbs, broth and cook for around 45 minutes until the rice is cooked.Stir the cream cheese and cream at the end and stir until the cream cheese melts. Serve warm.
- Adjust the quantity of seasonings to taste. You can add more or less of red chili flakes as per taste. You can also increase the quantity of thyme if you like.
- The soup really thickens as it cools down, so you will needs to add water or broth to thin it out while reheating.
- You may add more broth if you prefer a thinner consistency for your soup.
10 thoughts on “Instant Pot Mushroom Wild Rice Soup”
This turned out super yummy and loved by family. Thank you Manali! Just reduced the cooking time to 15 mts in my Philips multi cooker.
The soup was quite tasty but the wild rice seemed quite gritty and seemed separate from the dish. The wild rice did not absorb the flavor.
I am not sure why, maybe it was the quality or the brand of wild rice used?
Loved it, though I only used wild mushrooms and wholegrain rice. I think 40 minutes was a bit too much for me. I think 25-30 minutes would be enough. I don’t have an Instant Pot, but another multicooker. Anyway we ate it like crazy and I’m now making the carrot and ginger soup. And next stop I think I’ll make the thay curry. Can’t wait.
It really tasted good but my soup came out all purple. The liquid, the carrots, all the veggies were purple, clearly coming from the wild rice. has this ever happened to anyone else? i need to look at other wild rice brands.
In any case, easy to follow and quite tasty 🙂
yeah maybe it was wild rice that you used. never happened to me, glad you liked it though!
Black rice is not the same as wild rice, even though both are very dark. It is also very tasty. Black rice is not as “stick-like” in shape as wild rice, and it will spread its natural purple color if given an opportunity!
This recipe looks so delicious. I what are your thoughts on omitting cream cheese & heavy cream and substituting a full fat coconut milk, etc for a vegan version?
should be fine 🙂
Hi Amelia did you use coconut milk and how did it come out?