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Home » Recipes » Soups

Instant Pot Wild Rice Soup with Mushrooms

Dec 4, 2022. by Bhavana Patil. No Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe

This Creamy, one-pot vegetarian soup recipe made of mushrooms, wild rice, a few vegetables, and spices in the instant pot is hearty and warming for a cold fall or winter dinner night.

wild rice soup served in a bowl garnished with chives
Jump to:
  • Ingredients for Wild Rice Soup
  • How to Make Mushroom Wild Rice Soup in Instant Pot
  • Serving Suggestions
  • Tips & Variations for Mushroom Wild Rice Soup
  • Frequently Asked Questions
  • More Soup Recipes
  • Wild Rice Soup (Instant Pot & Stovetop)

Ingredients for Wild Rice Soup

  • wild rice: I used organic wild rice. Wild rice is not rice, it has a firm texture, chewy and nutty flavor. You can easily find them in Trader Joe's, Whole Foods, Sprouts, or Amazon. Do not use wild rice blend for this soup recipe as different varieties of rice takes different cooking time.
  • vegetables: cremini mushrooms, onions, carrot, celery, and garlic has been added to the soup. You can also add other vegetables like broccoli, zucchini.
  • vegetable stock or water: use vegetable stock if you are vegetarian or vegan. If you dont have you can simply use water.
  • seasonings: dried thyme, rosemary, salt, and pepper for seasoning
  • greens: You can also add baby spinach or kale after pressure cooking and stir well till they wilt. I did not add to this recipe.
  • butter:  Is added to make the soup rich in taste.
  • flour: This helps to thicken the soup so dont skip it.
  • milk: helps to make the roux creamy. You may also use heavy cream instead.

How to Make Mushroom Wild Rice Soup in Instant Pot

Place all the ingredients into the Instant Pot.

Then pour the vegetable stock (or water) and stir well.

Close the lid on the pot. Set the instant pot to SOUP (High) mode for 30 minutes.

Once the instant pot beeps, let it Natural Pressure Release (NPR).

Make a Roux

Once the pressure cooking is done, melt the butter in a pot, then add all-purpose flour. Cook it for about 2 minutes, stirring continuously until the raw smell disappears.

Now, add milk and whisk well until smooth without any lumps. Cook it for another 1-2 minutes. Turn off the flame.

Add the creamy roux and stir well. Soup will thicken as it sits, so adjust the consistency according to your preference.

Garnish with chives, Serve hot with crusty bread, and a salad. Enjoy.

Serving Suggestions

This soup is very filling. Serve it hot as a main dish, with crusty bread and a side of salad.

Tips & Variations for Mushroom Wild Rice Soup

  • Do not substitute wild rice with regular white rice, brown rice, or any wild rice blend for this soup.
  • You can any herbs of your choice for seasoning.
  • You can replace whole milk with half and half, plant-based milk, or heavy cream for the roux.
  • Soup thickens as it sits down, so soup-like consistency add vegetable broth or water.
  • You can skip the roux with ½ cup of heavy cream or coconut cream.

Frequently Asked Questions

How to store the leftover soup?

You can refrigerate soup in an air-tight container for up to 3 days. However, it thickens as its refrigerated. Add vegetable broth or water and heat it in a pot or microwave.

I do not recommend freezing this soup as it changes the texture, and dairy doesn't freeze well.

Can I make this soup vegan?

Yes, replace butter with any cooking oil and whole milk with any plant-based milk like almond milk, oat milk, or coconut milk for the roux.

Can I make this soup gluten-free?

You can also replace all-purpose flour with corn starch while preparing the creamy roux or use heavy cream for the soup.

More Soup Recipes

  • Cauliflower Soup
  • Creamy Tomato Soup
  • Butternut Squash Soup
  • Broccoli Spinach Soup
  • Cream of Asparagus Soup
  • Vegetable Lentil Quinoa Soup
  • Green Lentil Soup
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Wild Rice Soup (Instant Pot & Stovetop)

Bhavana Patil
This Creamy, one-pot vegetarian soup recipe made mushrooms, wild rice, few vegetables, and spices is hearty and warming for a cold fall or winter dinner night.
5 from 3 votes
Print Recipe Pin Recipe
Servings: 4
Calories : 289
Course: Soup
Cuisine: American
Diet: Gluten-Free
Method: Instant Pot/Pressure Cooker, Stovetop
Prep Time : 10 minutes
Cook Time : 40 minutes
Total Time : 50 minutes

Equipment

  • Instant Pot/Pressure Cooker

Ingredients
  

Measuring cup used, 1 cup = 250ml

    For Soup in Instant Pot

    • 1 cup wild rice uncooked
    • 8 ounces cremini mushroom diced
    • 2 large carrot (about 1 cup), chopped
    • 3 stalks celary chopped
    • ½ medium onion chopped
    • 3 cloves garlic minced
    • 4 cups vegetable stock (or water)
    • ½ teaspoon dried thyme
    • ½ teaspoon rosemary
    • salt and pepper to taste

    For Roux in Stovetop Pot

    • 4 tablespoons butter
    • ¼ cup all purpose flour
    • 2 cups milk

    Instructions
     

    Instant Pot

    • Place all the ingredients into the pot.
    • Then pour the vegetable stock (or water) and stir well.
      Close the lid on the pot. Set the instant pot to SOUP (High) mode for 30 minutes.
      Once the instant pot beeps, let it Natural Pressure Release (NPR).

    Make a Roux on Stovetop Pot

    • Once the pressure cooking is done, melt the butter in a pot, then add all-purpose flour. Cook it for about 2 minutes, stirring continuously until the raw smell disappears.
      Now, add milk and whisk well until smooth without any lumps. Cook it for another 1-2 minutes. Turn off the flame.

    Mix it Together

    • Add the creamy roux and stir well. Soup will thicken as it sits, so adjust the consistency according to your preference.
    • Garnish with chives, Serve hot with crusty bread, and a salad. Enjoy.

    Notes

    Tips & Variations

    • Do not substitute wild rice with regular white rice, brown rice, or any wild rice blend for this soup.
    • You can any herbs of your choice for seasoning.
    • You can replace whole milk with half and half, plant-based milk, or heavy cream for the roux.
    • The soup thickens as it sits down, so soup-like consistency add vegetable broth or water.
    • You can skip the roux with ½ cup of heavy cream or coconut cream.
     
    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 289kcalCarbohydrates: 53gProtein: 12gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 1051mgPotassium: 798mgFiber: 5gSugar: 12gVitamin A: 6835IUVitamin C: 5mgCalcium: 174mgIron: 2mg
    Keyword instant pot wild rice soup, wild rice soup
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    Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, then check out my Instant Pot Recipes board on Pinterest.

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    Hi There! Welcome to my blog! I’m Bhavana. Here you’ll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer recipes plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love. More about me →

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