Instant Pot Wild Rice Mushroom Soup Vegan
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4
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Calories
274 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Instant Pot Wild Rice Mushroom Soup Vegan
Description
Instant Pot Wild Rice Mushroom Soup Vegan features mushrooms sautéed with garlic, onion, and jalapeño, then combined with wild rice and a seasoning blend including poultry seasoning, taco seasoning, thyme, salt, and salsa. Cooking under pressure develops tender rice and melds aromas. Vegan cream cheese or cashew cream is stirred in at the end to provide a smooth, creamy texture without dairy. The soup is garnished with fresh herbs and pepper flakes to enhance flavor and add a touch of heat.
The dish balances earthy mushroom flavors with spicy and herbal notes from the seasonings and jalapeño. Cooking with an Instant Pot reduces time compared to stovetop simmering while preserving depth. The use of a wild rice blend contributes a chewy texture contrasting with tender mushrooms and creamy broth.
This soup pairs well with bread or crackers for a complete meal. It can be customized with vegan chicken substitutes added before pressure cooking or enriched with greens stirred in at the finish for added freshness.
Nut-free versions can use soy-based cream cheese; an oil-free approach sautés vegetables in broth. Alternatively, the soup can be made in a saucepan with longer cooking times. Variations allow omission of salsa and taco seasoning in favor of Italian herbs and added vegetables.
Ingredients
- 2 tsp neutral cooking oil generic cooking 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 thyme dried
- 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)
- red pepper flakes and fresh herbs for garnish
- black pepper and fresh herbs for garnish
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
- Use soy-based cream cheese or non-dairy cream to make this soup nut-free if needed.
- For oil-free preparation, sauté vegetables in 2 tablespoons of broth and deglaze as necessary.
- For stovetop cooking, sauté vegetables, then simmer rice and spices partially covered for 50 to 55 minutes until rice is tender; add mushrooms and vegan cream cheese near the end.
- Variations include omitting salsa and taco seasoning in favor of Italian herbs and additional vegetables such as carrots and celery.
- Nutrition information is provided for one serving.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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