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Instant Pot Wild Rice Mushroom Soup Vegan
5 from 180 votes

Instant Pot Wild Rice Mushroom Soup Vegan

This vegan wild rice mushroom soup combines savory mushrooms, wild rice, and a blend of spices cooked in an Instant Pot for a hearty, flavorful result. Aromatics like garlic, onion, and jalapeño add depth and mild heat, while vegan cream cheese enriches the broth with creaminess. The soup is finished with pepper flakes and fresh herbs, creating a satisfying, comforting dish suitable for vegan diets.

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

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

    Cup of Yum
  1. 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)
  2. 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.
  3. Pressure cook for 30 to 35 mins(hi pressure). Then let the pressure release naturally before opening.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 274

% 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.