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Instant Pot Mushroom Wild Rice Soup2

Instant Pot Mushroom Wild Rice Soup

This cozy mushroom wild rice soup cooks up fast in the Instant Pot. Creamy, earthy, and packed with flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Soup
Cuisine American
Servings 6 servings

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
  • ½ 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.
Keyword creamy mushroom rice soup, instant pot mushroom soup, wild rice soup
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