This Instant Pot vegan wild rice and mushroom soup is a creamy delight that's cozy and comforting, just perfect for a winter night. It's also a mushroom lover's dream as it has a mix of fresh and rehydrated porcini mushrooms for an unmistakable flavour.
I absolutely love soups that are creamy and hearty at the same time, and this Instant Pot wild rice soup is one of them. It's a naturally vegan soup that's super easy to make — all you have to do is chop some veggies, toss them in your Instant Pot (or any other pressure cooker) and let it do its magic.
Wild rice is notoriously more time-consuming to cook than regular rice, but with the help of a pressure cooker, you don't have to stand by a pot and stir, so the rice doesn't stick to the bottom. Instead, you can set it and forget, which is exactly what I need to hear at the end of a busy day.
This Instant Pot rice soup is naturally creamy, but I make it even creamier with the addition of coconut milk. Besides making this soup creamy, coconut milk also enhances the flavour of the mushrooms.
What do you need to make this vegan wild rice soup?
Vegan butter — use your favourite homemade or shop-bought vegan butter. You can substitute it with olive oil, but the soup won't be as creamy.
Mushrooms — the real stars of the show here. I use a combination of closed cup and Forestiere mushrooms, but you can definitely use all your favourites here. Chestnut mushrooms, oyster mushrooms, and Portobello mushrooms are all excellent choices.
Porcini mushrooms — if you live somewhere where you can get fresh porcini mushrooms, you can use those instead. The rest of us who only have access to dried porcini mushrooms need to rehydrate them for about 30 minutes and use those instead. I use the water in which I rehydrated the porcini to deglaze the pot, so don't discard it after taking the mushrooms out.
Wild rice — you can make this soup with 100% wild rice, which is more difficult to find and more expensive, or use a wild rice mix instead, which is what I do.
Fresh herbs — fresh rosemary and thyme work best in this recipe, but if you don't have them, you can use one teaspoon each of dried herbs instead.
Coconut milk — I use full-fat coconut milk for an extra creamy soup, but you can use light coconut milk if you want to cut down on calories.
Baby spinach — this is optional but highly recommended. I only add it for a minute after the Instant Pot is done because it wilts very quickly.
Recipe tips & tricks
- You don't have to soak the wild rice before using it for this soup. The pressure cooker will do all the work for you, and the rice will have just the right texture when it's done. Wild rice typically has an al dente texture when cooked. You know that the rice is cooked when some of the kernels begin to burst open.
- You may need to adjust the timings depending on what kind of pressure cooker you have. I recommend setting it for 25 minutes on high pressure and doing a quick release.
- You can store this vegan wild rice soup in the fridge for up to three days. I don't recommend freezing it because the cooked rice will soak up most of the liquid in the soup when reheating.
If you liked this Instant Pot vegan wild rice and mushroom soup, try some of my other delicious vegan soup recipes:
- 2 tablespoon vegan butter
- 1 onion, diced
- 4 garlic cloves
- 400 g (1 lb) mushrooms (closed cup, Forestiere or chestnut)
- 30 g (1 ounce) porcini mushrooms, rehydrated (reserve the water)
- 1 medium carrot
- 2-3 celery sticks
- Fresh thyme, 2 sprigs, minced
- Fresh rosemary, 1 sprig, minced
- 2 bay leaves
- 150 g (1 cup) wild rice mix
- 1 liter (4 cups) vegetable stock
- 200 ml (1 cup) coconut milk
- Baby spinach, 2 handfuls
- Set your pressure cooker to Saute function and add the butter. When it's melted, add the onions and cook for 1-2 minutes until they soften.
- Add the mixed mushrooms and garlic and saute for 4-5 minutes until they reduce in size. Add the rehydrated porcini mushrooms and continue to cook for another minute.
- Next, add the thyme, rosemary, and bay leaf to the pot and cook for 30 seconds until fragrant. Add the rice and cook for 1-2 minutes, stirring often. Deglaze with some of the water you used to rehydrate the porcini mushrooms in.
- Add the carrots and celery to the pot together with the vegetable stock. Give it a good stir and season with salt and freshly ground black pepper.
- Set the pressure cooker to High for 25 minutes and quick release.
- Stir in the coconut milk and add the spinach to the pot. Close the lid for 1-2 minutes to allow the spinach to wilt. Season to taste and serve with crusty bread and topped with some vegan parmesan if you like.
Amount Per Serving: Calories: 222Total Fat: 17gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 814mgCarbohydrates: 16gFiber: 4gSugar: 6gProtein: 6g
Nutritional information is an estimate provided by an online nutrition calculator.