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This Instant Pot Wild Rice Soup recipe is cozy and comforting! Loaded with mushrooms and spinach- it’s a hearty, healthy vegetarian soup that is easy, fast, and vegan-adaptable! Gluten-free. Video. Looking for more? Check out 50 Best Vegetarian Recipes and Our 40 Best Mushroom Recipes!
Hey friends, if you are like me, you probably have some wild rice hiding out in your pantry along with a hundred other things. Here is an easy recipe for Wild Rice Soup, made even easier in the Instant Pot. It’s kept vegetarian and loaded up with mushrooms, with a couple of handfuls of fresh baby spinach, tossed in, right at the end.
Creamy and earthy, this is a stick-to-your-ribs kind of soup, and vegans will have an easy way of adapting it. And of course, you can make this on the stovetop, just go to the recipe notes. Because wild rice takes about 45 minutes on the stovetop, I really do like using the Instant Pot for this recipe.
Instant Pot Wild Rice Soup | Video
Wild rice soup Ingredients
We kept the soup recipe ingredients pretty basic, with simple ingredients you most likely have: wild rice blend, carrots, mushrooms, celery, spinach, and onions – but what I love about this recipe is how you can just as quickly toss in other veggies to the mix. Veggies like fennel bulb, parsnips or other root veggies would work well here too. Comb through your fridge and see what you have.
How to make Instant Pot Wild Rice Soup (see full recipe below):
- The essential step to getting the most flavor is browning the onions and garlic in the instant pot, but after that, you are basically good to go.
- Add the remaining ingredients, pressure cook on high for 24 minutes, then stir in the creamy component, in this case, sour cream (or coconut cream or cashew cream).
- Right before serving toss in the fresh baby spinach.
No need to make a roux here with butter and flour, we are simplifying it with the sour cream.
Creamy delicious goodness.
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On the homefront: Many of us have been experiencing a little cabin fever as of late, myself included. The days are short and nights are long. By the time 5 pm rolls around, it feels like it should be bedtime. I miss being able to go out to dinner, and see friends if only to break up the week a little – I’m feeling a little stir-crazy. Anyone else? 😉
The thing that helps me most, besides getting outdoors, is finding a way to be creative in some small simple way. Cooking and baking does this for me. It’s surprising how much satisfaction this brings, and thankfully Brian doesn’t mind too much either. Somehow cookie baking seems perfectly reasonable this time of year- if only for the pure act of it.
Hope you enjoy this simple Instant Pot Wild Rice Soup with Mushrooms and Spinach – a simple weeknight dinner that is easy to put together. Let us know what you think in the comments below.
Instant Pot Wild Rice Soup with mushrooms and spinach- a healthy vegetarian soup recipe that is easy, fast and vegan adaptable! Gluten-free! (Inspired from Pinch of Yum)
- 1 onion, diced
- 2 tablespoons olive oil (or butter or ghee)
- 4 garlic cloves, rough chopped
- 16 ounces mushrooms, sliced (cremini, button, portobellos)
- 1 cup wild rice
- 1/4 cup white wine (optional)
- 3–4 cups carrots, chopped large
- 3–4 cups celery, chopped
- 4 cups veggie broth (or 4 cups water plus 2-3 teaspoons veggie bouillon)
- 1 cup water
- 1 tablespoon fresh thyme ( or 1 teaspoon dry thyme)
- 2 bay leaves
- 1 1/2 teaspoons salt
- 1 teaspoon cracked pepper
- pinch cayenne, optional
- 1/8–1/4 teaspoon turmeric, for a golden color.
- 1/2 cup sour cream (or sub coconut milk, or cashew cream-see notes)
- 4 cups baby spinach, chopped (optional)
- Optional Garnishes: chopped flatleaf parsley and parmesan or try Gremolata or Arugula Pesto
Set Instant Pot to Saute Function and add the oil and onions and mushrooms, stirring for 5-7 minutes, until fragrant. Cook until the mushrooms release their liquid, then cook a couple more minutes until the liquid cooks off, and mushrooms begin to brown. Add the garlic, saute 1-2 minutes.
While the mushrooms are cooking, chop the carrots and celery. When the onions and mushrooms soften add the rice and saute for one minute. At this point, you could deglaze with white wine, scraping up any browned bits if the pan seems dry, (or skip it), and then cook this off for 1-2 minutes.
Set Instant Pot to High for 24 minutes. Naturally release, for 10 minutes, then manually release.
***If going the vegan route– keep in mind, sour cream adds a nice tanginess- which you can replicate by adding a few drops of lemon juice or AC vinegar to the soup to brighten it up.
Stir in the fresh chopped spinach just before serving.
Serve with crusty bread and a sprinkling of fresh Italian parsley, parmesan or other optional garnishes.
Cashew cream: Blend 1/2 cup soaked cashews with 1/2 cup water until smooth and creamy. (If no time to soak, simmer cashews in boiling water 10-15 minutes before straining and blending.) You may not need all the Cashew cream in the soup – so add incrementally to taste. Add a few drops lemon juice or AC vinegar.
Stovetop Version: In a large dutch oven or heavy bottom pot, saute onions and garlic until golden. Add mushrooms, release their liquid and begin to caramelize. This will take a little time. Add the rice and saute for one minute. Add the wine if using and deglaze the pan, scraping up any browned bits. Add the remaining ingredients- carrots, celery, veggie broth, water, thyme, bay leaves, salt and pepper and turmeric. Bring to a simmer, cover, and simmer gently on low heat until the rice is tender about 35-45 minutes. Stir in the sour cream or vegan alternative. Taste, adjust salt and pepper to taste.
- Serving Size: 1 ½ cups ( made with sour cream)
- Calories: 256
- Sugar: 8.7 g
- Sodium: 698.3 mg
- Fat: 9.2 g
- Saturated Fat: 2.8 g
- Carbohydrates: 38.7 g
- Fiber: 6.3 g
- Protein: 8.6 g
- Cholesterol: 11.3 mg
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