4.9 from 129 votes
Instant Pot Wild Rice Mushroom Soup (Vegan)
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 25 mins
Servings: 4
Calories: 352 kcal
Course:
Lunch , Dinner
Cuisine:
American
Ingredients
- 1 medium yellow onion, chopped
- 3 carrots, chopped
- 3 ribs celery, chopped
- 6 cloves garlic, chopped
- 10 ounces mixed mushrooms, sliced
- 8 ounces dried cannellini beans, soaked for 15 minutes
- 1 cup uncooked wild rice (not a “wild rice blend”)
- 4 cups vegetable broth
- 2 1/2 cups water (or more vegetable broth)
- 2 teaspoons kosher salt, plus more to taste
- Freshly cracked black pepper to taste
- Bouquet Garni: 2 dried bay leaves + a few sprigs each of fresh thyme, sage and rosemary, tied together in a bundle with kitchen twine (see the video for instructions)
- 2 cups cold creamy plant-based milk (I used carton/drinking coconut milk; you could also use oat milk)
- 1/4 cup cornstarch or arrowroot powder
Instructions
- Soak the cannellini beans for 15 minutes in cool water while you prep the rest of the ingredients.
- Lightly grease the inner pot of the Instant Pot. This is optional but helps prevent the rice from sticking to the bottom and makes cleanup easier. If you are oil-free, skip this step.
- Place the onions, carrots, celery, garlic, mushrooms, soaked cannellini beans, wild rice, vegetable broth, water, 2 teaspoons kosher salt, black pepper to taste, and bouquet garni in the Instant Pot. Stir to combine.
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook (or Manual) setting at high pressure and set the cook time to 45 minutes.
- Once the 45-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting. Open the pot and remove the bouquet garni.
- While the pressure is releasing, make the slurry: whisk together the plant-based milk and cornstarch or arrowroot powder, whisking well until no clumps remain.
- Select the Sauté setting. Once the soup is starting to boil, add the cornstarch or arrowroot slurry to the Instant Pot, along with a few pinches of kosher salt and stir well to incorporate. Heat for approximately 5 minutes, or until the soup has thickened (arrowroot powder takes less time to thicken). The soup will also thicken as it rests.
- If you want the soup to be extra creamy, run an immersion blender through about half of the soup (or transfer half of it to a stand blender) and roughly purée. Stir well so the unblended soup is incorporated into the blended soup.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Cup of Yum
Nutrition Information
Calories
352kcal
(18%)
Carbohydrates
70g
(23%)
Protein
14g
(28%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
628mg
(26%)
Potassium
927mg
(26%)
Fiber
11g
(44%)
Sugar
11g
(22%)
Vitamin A
7786IU
(156%)
Vitamin C
7mg
(8%)
Calcium
147mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 352
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 70g | 23% |
| Protein | 14g | 28% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 628mg | 26% |
| Potassium | 927mg | 20% |
| Fiber | 11g | 44% |
| Sugar | 11g | 22% |
| Vitamin A | 7786IU | 156% |
| Vitamin C | 7mg | 8% |
| Calcium | 147mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.