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–+ servings
Instant Pot Mushroom Wild Rice Soup
Jon Simon

Instant Pot Mushroom Wild Rice Soup

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Earthy mixed mushrooms, nutty wild rice, and aromatic vegetables in a creamy vegetarian broth — ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
 
 

  • 1 cup wild rice not rinsed
  • 1 pound mixed mushrooms cremini and shiitake; sliced
  • 1 large onion diced
  • 3 carrots diced
  • 3 stalks celery diced
  • 4 cloves garlic minced
  • 6 cups vegetable broth low-sodium preferred
  • 1 cup heavy cream or half-and-half for a lighter version
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 2 teaspoons dried thyme
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper

Equipment

Method
 

  1. Set the Instant Pot to sauté mode and melt the butter with the olive oil. Add the onions, carrots, and celery and cook until softened, about 5 minutes.
  2. Add the mushrooms and garlic and cook for 3 more minutes to release the mushroom moisture.
  3. Stir in the wild rice, thyme, salt, and pepper. Add the vegetable broth and stir to combine.
  4. Lock the lid, set the valve to sealing, and pressure cook on high for 25 minutes.
  5. Allow a 10-minute natural release, then quick-release any remaining pressure.
  6. Open the lid, stir in the heavy cream, taste and adjust seasoning, and serve hot.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 35gProtein: 8gFat: 18gSaturated Fat: 9gCholesterol: 45mgSodium: 580mgFiber: 4gSugar: 5g

Notes

Net carbs: 31g per serving (35g total carbs minus 4g fibre).
Don't rinse the wild rice: Rinsing strips off starch that gives the soup its body. This recipe is calibrated for unrinsed rice.
Lighter version: Substitute half-and-half for heavy cream — the soup will be slightly less rich but still creamy.
Storage: Refrigerator up to 5 days. Soup thickens as it cools — add broth or cream when reheating.
Reheating: Stovetop over low heat. Don't boil cream-based soups during reheating.

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