Instant Pot Wild Rice Mushroom Soup Vegan

Name: Instant Pot Wild Rice Mushroom Soup Vegan
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 serving
Ingredients: 2 tsp oil; 1/2 onion; 3 cloves of garlic; 1 Jalapeño; 8 oz mushrooms; 1 cup wild rice blend; 1 tsp poultry seasoning; 1 tsp taco seasoning; 1/2 tsp dried thyme; 4 cups water; 3/4 tsp salt; 1/2 cup salsa; 1/2 cup vegan cream cheese; pepper flakes/black pepper and fresh herbs for garnish

User Reviews

5.0

180 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings
4
Calories
274 kcal
Course
Main Course
Cuisine
Vegan, gluten-free

Instant Pot Wild Rice Mushroom Soup Vegan

Danielle Hudson

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Vegan Wild Rice Mushroom Soup made in a Pressure Cooker. Instant Pot Mushroom soup. Creamy 1 Pot winter meal. Gluten-free Soy-free. Nutfree option

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Ingredients

Servings

2 tsp oil
1/2 onion (chopped)
3 cloves of garlic (finely chopped)
1 Jalapeño (finely chopped)
8 oz mushrooms (sliced - white or cremini or a mix with portobello, shittake)
1 cup wild rice blend or pure wild rice
1 tsp poultry seasoning (or Mrs. Dash seasoning)
1 tsp taco seasoning
1/2 tsp dried thyme
4 cups water (or veggie broth)
3/4 tsp salt (less or more, depending on taste)
1/2 cup salsa , or use finely chopped tomato
1/2 cup vegan cream cheese (or cashew cream)
pepper flakes/black pepper and fresh herbs for garnish

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Instructions

Set your Instant Pot to sauté. Add the oil, when hot then add onion, garlic, jalapeño, mushrooms and a good pinch of salt. Cook for 2 to 3 mins. (You can also add 1/4 cup white wine and cook for a min)
Add the rice, spices, herbs, salt, water/broth and salsa**. Mix well. (At this point, you can also add in some (1 cup) rehydrated soy curls or any vegan chicken substitutes if you like.) Close the lid and cancel saute.
Pressure cook for 30 to 35 mins(hi pressure). Then let the pressure release naturally before opening.
Open the lid and give it a good mix. Add vegan cream cheese or cashew cream. Set to sauté and mix well. Let the mixture start to boil. Once it has heated through, taste and adjust the salt, flavor and heat. At this point, you can also fold in some baby spinach or other baby greens and Add more liquid if needed for soupier.
Switch off sauté and let sit for a min. Garnish with generous black pepper or pepper flakes. Serve with garlic bread, crackers or other sides..

Notes

The soup is easily made nutfree with a soy based cream cheese or non dairy cream. For oil-free, saute in 2 tbsp broth. Deglaze as needed.
Saucepan: Follow Step 1 in a large saucepan over medium heat for 4 to 5 mins. Remove half of the mushrooms. Add rice, spices, salt, salsa, 5 cups broth and mix well. Partially cover and cook for 50 to 55 minutes or until rice is tender. Add in the mushrooms and vegan cream cheese and simmer for a few mins.
Variations:
**Omit salsa and taco seasoning and add some sage, thyme and parsley for italian profile rice mushroom soup.
Add some carrots and celery with the onion.
Nutrition is for 1 Serve

Nutrition Information

Show Details

Calories 274kcal (14%) Carbohydrates 38g (13%) Protein 10g (20%) Fat 11g (17%) Saturated Fat 3g (15%) Sodium 580mg (24%) Potassium 463mg (13%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 155IU (3%) Vitamin C 3.1mg (3%) Calcium 51mg (5%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 274 kcal

% Daily Value*

Calories	274kcal	14%
Carbohydrates	38g	13%
Protein	10g	20%
Fat	11g	17%
Saturated Fat	3g	15%
Sodium	580mg	24%
Potassium	463mg	10%
Fiber	5g	20%
Sugar	4g	8%
Vitamin A	155IU	3%
Vitamin C	3.1mg	3%
Calcium	51mg	5%
Iron	1.8mg	10%