This soup is what you want when the weather turns cold, your fridge looks half-empty, or you just want something homemade without starting from scratch.
It’s rich with mushrooms, hearty from the wild rice, and creamy without needing a ton of dairy.
The Instant Pot makes everything faster without cutting corners on flavor.
You still get that slow-simmered depth—only now, it’s done in under an hour with barely any cleanup.
Whether you serve it as a main dish with some bread or as a first course, this soup hits that perfect spot between rustic and refined.
Why This Recipe Works
Mushroom wild rice soup is one of those meals that feels wholesome and a little luxurious at the same time.
The pressure cooker helps soften the rice while locking in all the savory flavors.
- No pre-cooking the rice – Wild rice cooks fully and evenly right in the pot.
- Mushrooms give it richness – Sautéed mushrooms build a deep, savory base.
- One-pot recipe – Sauté, pressure cook, and stir all in the same pot.
- Customizable – Add more veggies or make it dairy-free.
- Meal prep ready – Makes a solid batch and reheats beautifully.
It’s a recipe that feels special, even if you’re just making it for a regular Tuesday dinner.
What You’ll Need
This soup keeps it simple but balanced.
You don’t need fancy mushrooms or a long list of ingredients—just a few good basics.
- Wild Rice Blend – Use a real wild rice mix (not quick-cooking). It holds up well and adds texture.
- Mushrooms – Cremini, white, or a mix of whatever you have. Slice thick for hearty bites.
- Carrots, Celery, Onion – Classic aromatics for flavor and body.
- Garlic – Adds depth and a savory kick.
- Vegetable or Chicken Broth – Either works well; vegetable broth keeps it vegetarian.
- Thyme and Bay Leaf – Just enough herb flavor without overpowering.
- Heavy Cream or Coconut Milk – Swirled in at the end for creaminess.
- Olive Oil or Butter – Used for sautéing and adding richness.
If you like it thicker, you can blend part of the soup or add a small cornstarch slurry after cooking.
How to Make It in the Instant Pot
This soup comes together in four easy steps, and you do everything in the same pot.
- Sauté the vegetables and mushrooms – Set the Instant Pot to Sauté. Cook the onions, carrots, and celery in oil until softened. Add garlic and mushrooms, and cook until mushrooms release their liquid.
- Add the rice and broth – Stir in the wild rice, broth, thyme, bay leaf, and some salt and pepper.
- Pressure cook – Lock the lid and cook on high pressure for 35 minutes. Let it naturally release for 10 minutes.
- Stir in cream and adjust – Open the lid, discard the bay leaf, and stir in the cream. Adjust seasoning to taste.
That’s it. The wild rice is chewy and tender, and the broth is full of flavor from the mushrooms and herbs.
Add-Ins and Toppings That Work
This soup is flexible. You can build on the base with whatever’s in your fridge—or just keep it classic.
| Add-In or Topping | Why It Works |
|---|---|
| Spinach or Kale | Stir in at the end for a fresh touch |
| Parmesan | A salty finish if you’re not keeping it dairy-free |
| Croutons | Add crunch to the creamy base |
| Red pepper flakes | For a subtle heat |
| Lemon juice | Brightens the overall flavor |
| Fresh thyme | Sprinkle on top to reinforce the aroma |
You could even throw in shredded rotisserie chicken if you want a protein boost.
How to Store and Reheat
This soup makes great leftovers.
It thickens a bit in the fridge, but that’s easy to fix with a splash of broth or water.
Storage Tips
- Cool completely before refrigerating.
- Store in sealed containers up to 4–5 days.
- Freeze in small batches for up to 2 months.
Reheating Tips
- Stovetop – Warm slowly over medium heat, adding broth as needed.
- Microwave – Heat in 60-second bursts, stirring between rounds.
Reheat gently so the cream doesn’t separate, and you’re good to go.
FAQ: Instant Pot Mushroom Wild Rice Soup
Can I use only white rice?
It won’t hold up the same way. Wild rice is firmer and made for soups like this.
Can I skip the cream?
Yes. You can use coconut milk, a dairy-free creamer, or just leave it brothy.
What’s the best mushroom type?
Cremini or baby bella mushrooms have more flavor, but white mushrooms work fine too.
Can I use quick-cooking wild rice?
Not recommended. It can overcook and turn mushy under pressure.
Can I add meat?
Yes. Shredded chicken or browned sausage would work well here.
Instant Pot Mushroom Wild Rice Soup
Equipment
- Instant Pot Used to sauté and pressure cook the soup
- Wooden Spoon For stirring the ingredients
- Ladle Used to serve the soup
Ingredients
- 1 cup wild rice blend not quick-cooking
- 8 ounces mushrooms sliced, cremini or white
- 1 onion diced
- 2 carrots peeled and diced
- 2 stalks celery sliced
- 3 cloves garlic minced
- 6 cups vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 cup heavy cream or coconut milk add after cooking
- 2 tablespoons olive oil or butter for sautéing
- salt and pepper to taste
Instructions
- Set Instant Pot to Sauté. Heat olive oil and cook onion, carrots, and celery for 4–5 minutes. Add garlic and mushrooms and cook until softened.
- Add wild rice, broth, thyme, bay leaf, salt, and pepper. Stir to combine.
- Seal lid. Cook on high pressure for 35 minutes. Let pressure release naturally for 10 minutes.
- Remove bay leaf. Stir in heavy cream or coconut milk. Adjust seasoning to taste.
- Serve hot with fresh herbs or bread if desired.
Notes
- Use a true wild rice blend (not quick-cooking) for best texture.
- The soup thickens after chilling—add broth to loosen when reheating.
- Use coconut milk for a dairy-free version.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.