This creamy, healthy, vegetarian Instant Pot mushroom wild rice soup is a simple, hearty recipe perfect for a cold winter day.
I make soup all winter. There’s something so warm and comforting about a bowl of soup on a cold, dreary day. This Instant Pot mushroom wild rice soup is one of my favorites because it’s filled with ingredients I love (mushrooms! carrots! wild rice!) and is so easy to make!
I used to make a version of this on the stovetop, but it took so long to cook the wild rice along with the veggies that I would be ready for a nap by the time it was done. This Instant Pot version is significantly easier and will allow you to get dinner on the table with minimal effort. Serve with your favorite whole-grain bread and you’ve got a light meal, or serve as a first course with a hearty main dish.
What is an Instant Pot?
his post contains affiliate links. See my disclosure policy.
An Instant Pot is a brand name of multi-use, programmable electric pressure cookers. The Instant Pot brand offers several different sizes and there are a number of other brands on the market as well with similar features.
I have the Instant Pot Duo 6qt, so all of my instructions are based on that one. All of the pressure cookers brands and models are pretty similar; they just name things a bit differently, so refer to your manual if I reference a button that you don’t have on yours – or leave a comment in the notes and I’ll try to help you out!
How to Make Instant Pot Mushroom Wild Rice Soup
Start by chopping up the celery, onion, and carrots. Slice the mushrooms. Then place the stainless steel pot in the Instant Pot, add the butter or margarine, and press the “Saute” button to heat it up. Allow the butter to melt, then add the celery, carrots, onions, and mushrooms in that order. Then add the wild rice and vegetable broth. Do not stir.
Seal the lid, press the “Pressure Cooker” button until it’s on “Normal,” press the “Pressure Level” button until it’s on “High” and then press the +/- buttons until it says “00:20” (for 20 minutes). Make sure that the steam release valve is closed. The Instant Pot will beep once and say “On.” Then it will get up to pressure, beep again, and start counting down.
When it’s done, turn off the Instant Pot and quick release the pressure by opening the steam release valve, making sure to stay clear of the steam. When the float valve is down, take the lid off. If the steam release valve seems to be squirting out liquid, not just steam, close the valve and wait a minute or two before starting to release pressure again.
Mix the cornstarch, dried thyme, and water together in a small bowl. Press the “Saute” button until it’s on “More” to saute on high. Add the cornstarch mixture and allow the soup to come to a boil. Then turn off the Instant Pot by pressing the “Cancel” button. Stir in the sour cream or vegan sour cream and season with salt to taste.
Looking for more Instant Pot soup recipes? Try this Instant Pot Fish Chowder, a hearty favorite of Cardamom & Coconut readers. Another simple soup with no chopping required for a busy winter day is this Instant Pot Tortilla Soup. And if you’re craving flavors of summer, even if it’s the middle of winter, try this Instant Pot Corn Chowder that can be made with fresh or frozen corn.
If you try this Instant Pot Mushroom Wild Rice Soup, leave a comment and review below and let me know how it worked out for you!
Instant Pot Mushroom Wild Rice Soup
- 6 stalks celery
- 1 onion
- 1 lb (450 g) carrots (approximately 5 large)
- 1.5 lbs (680 g) mushrooms (white button, portobello, or crimini)
- 1 tablespoon (14 g) butter (or margarine to make this vegan)
- 1 cup (185 g) wild rice
- 6 cups (1.4 L) vegetable broth
- 3/4 cup (180 g) sour cream (or your favorite vegan sour cream)
- 1 teaspoon dried thyme
- 2 tablespoons cornstarch + 2 tablespoons water
- salt (to taste)
- Slice the celery into 1/4 inch pieces. Roughly chop up the onion. Chop the carrots into 1/2 inch pieces. You can peel the carrots if you want to, but don’t have to as long as they’re washed well. Slice the mushrooms.
- Place the stainless steel pot in the instant pot and turn on “Saute”. Add the butter to the Instant Pot stainless steel pot and allow to melt. Then add the celery, carrots, onion, and mushrooms in that order.
- Add in the wild rice and vegetable broth.
- Seal the lid and close the steam release valve. Press the “Pressure Cooker” button until it’s on “Normal”, press the “Pressure Level” button until it’s on “High” and then press the +/- buttons until it says “00:20” (for 20 minutes).
- While the Instant Pot is cooking combine the cornstarch, thyme, and water in a small bowl.
- When the Instant Pot is done, press the “Cancel” button to turn it off and quick release the pressure by opening the steam release valve, staying away from the steam. If it seems to be releasing liquid, not just steam, then allow the Instant Pot to sit for a minute or two before beginning to release pressure again.
- Turn the Instant Pot on “Saute” and add the cornstarch mixture. Bring to a boil.
- Then turn off the heat by pressing “Cancel” and add the sour cream. Mix the sour cream and add salt to taste. Serve.