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.
More favorite wild rice recipes
- Instant Pot Risotto!
- Our 25 Best Instant Pot Recipes | Easy Pressure Cooker Meals
- 25 Delicious Vegetarian & Vegan Soup Recipes
- Creamy Mushroom Soup
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.
xoxo
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Instant Pot Wild Rice Soup
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 6 1x
- Category: vegetarian soup
- Method: instant pot, stovetop
- Cuisine: American
- Diet: Vegetarian
Description
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)
Ingredients
- 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
Instructions
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.
Add the carrots, celery, veggie broth, water, thyme, bay leaves, salt and pepper, cayenne and turmeric. Give a good stir, again, scraping up any browned bits. The broth need not cover the veggies.
Set Instant Pot to High for 24 minutes. Naturally release, for 10 minutes, then manually release.
Stir in the sour cream (or coconut milk or cashew cream), and taste, adjusting for salt and pepper.
***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.
Notes
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.
If your soup lacks depth or flavor- it is most likely your veggie stock-try adding another bouillon cube, more salt or even a little miso paste. 😉
Nutrition
- 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
This was outstanding. I did add more water towards the end as it was too thick. Also added half the sour cream and some heavy cream.
Perfect Mariam!
Can this be made with quinoa?
I think so- but not sure if liquid would be right, and you would defiantly need less time pressure cooking. Maybe even just 12 minutes would be enough?
this was absolutely delicious and was even better the next day. YUM
Great to hear Anna!
This was amazing!!!
Awesome Denise, glad you liked it!!!
So so good as usual!!! I followed the vegan route and did the cashew mixture. I also added kite hill cream cheese and it added a lot so yummy and a for sure comfort food.
Awesome Kaela- great to hear the vegan version turned out for you!
I am a Feasting from Home fan girl now. Every recipe is SO delicious that I have full confidence in making each recipe exactly as written and they all turn out beautifully. I needed to clean out my fridge and I had all the ingredients for this lovely soup and it was wonderful! I used the cashew cream at the end and it was just lovely. I provided sour cream for my notso plant based family members and everyone was happy!
Perfect Heidi! Love it!
what an excellent recipe! As another reviewer said, I did have to add more broth near the end as it cooked down. Also, I used wild rice in a microwaveable pouch (could not find uncooked wild rice) so just added it at the very end. I also reduced carrot/celery and added extra mushrooms browned them up in a separate pan, adding them in once brown. Thanks for a great recipe!
Sounds great Molly!
High of 80s today in Texas which means soup weather,,,ha! I used 100% wild rice (not a blend) and the texture turned out chewy which I like! The veggies were melt-in-your-mouth soft, and the addition of turmeric and vinegar/lemon juice elevated this to another level for me! Next time I will make the following changes: 1) allow all the juices of the mushrooms to evaporate before incorporating the rest of the ingredients to allow a sautéed texture vs a chewy texture
2) add 1 cup more broth. It ended up more like a stew than a soup.
Overall, fantastic recipe. Thank you for taking the time to create!
THanks for your suggestions Dana- super helpful! Glad you enjoyed it.
I am 4 days into the 7 day cleanse…. and this soup totally helped me through the day -I was ready to throw in the towel. I did add yogurt as I’m seriously not loving the nut butter milks. At least I feel nourished and revived and ready to finish the week off strong.
The flavour of this soup is deep and rich. Thanks Sylvia.
thanks Bev!
Awesome recipe! I added some bone-in chicken thighs on top and then shredded the meat into the soup. It tastes fantastic, will definitely make again!
That sounds really delicious!
This was another winner Sylvia. I followed the recipe except I omitted the turmeric since my husband does not like it.☹️ I also added a teaspoon of cayenne which must be more than a pinch because it came out with a little kick. I loved it still but it was too spicy for everyone else. On the other hand, I may be an evil genius and did it so I could eat all myself. Very flavorful and easy to make. Oh I also didn’t need the wine to deglaze, there was still some moisture from the mushrooms even though I did cook the a few extra minutes,
thanks Mimi!
This was delicious! My only issue was, the mushrooms produced so much water in the sauté stage that they weren’t really able to sauté, but rather steam/stew. Likewise, with the deglazing option, there was so much liquid at that point that there was nothing to deglaze. I found this affected the texture of the mushrooms, making them rather chewy. Did I do something wrong? The size of the instant pot plus the amount of mushrooms seems doomed to produce this result, but I see no one else had this problem! Either way, we enjoyed the flavors very much. Thank you! 🙂
I hear you, and I adjusted the recipe. Yes, it can be difficult to get that lovely browning in an instant pot- you just need to let it go a bit longer, so liquid gets cooked off first. I made the instructions more clear. 🙂
Thank you! That’s so helpful to know. 🙂
Hi Sylvia I would really like to make your recipe but I cannot get wild rice can you please suggest an alternative thanks in advance.
I bet other whole grain rice would work- would need to shorten cooking time though.
This is delicious! I have made it several times and hate sharing it with the family 😉
Haha!
This was so delicious! Great recipe! I did not have sour cream but I used Greek yogurt instead.. it’s a keeper👍👌
If I double the recipe, does that affect the Instant Pot cooking time? Thank you very much.
Theoretically no. But I haven’t tried doubling. 🙂 I might add 1 minute.
Will try that. Thank you.
I’m curious about the rice you used here – the recipe calls for wild rice, but the photo looks like white or brown rice. I know that sometimes it’s sold as a mix of wild rice and another (cheaper) rice. What do you recommend? Thanks!
I used Lundberg wild rice “blend”. I will add a link to the rice in the post.:)
This was incredible – I am not the greatest cook and everything I make is a bit bland but this tasted outstanding! Thank you so much
This recipe was so easy and tasty. The wild rice add the perfect texture. Got rave reviews from my husband and in-laws. Will definitely make again.
Loved this soup! Very hearty. My family enjoyed it. Thank you!
This sounds wonderful, and I am making it tonight!
Is the 3-4 cups of both celery and carrots correct, or did you mean 3/4 C or 3-4 stalks of celery and 3-4 carrots? That seems like a lot!
It is correct. Yes, it seems a lot.
Thank you! This was delicious! Thank you for sharing this recipe!
Thank you! It was delicious! Thank you for sharing this recipe.
Loved the flavors and texture of the recipe. I substituted vegan sour cream and cashew cheese to get the consistency I needed. It needed to get whisked in because it separated a bit. Very hearty and make it in one hour on the stovetop. Love all your recipes!
I am an avid fan of yours. My veggie-averse men (husband and six year old son) love your recipes every time! This was no exception and had my son eating every scoop of kale (subbed for the optional spinach). You are so talented and appreciated!
thanks Kellie!
Thanks for another great recipe! I used everything according to directions except for rice: only had 100% wild rice and that added a wonderful little bite. I made it on the stove top since wild rice takes 60 min to cook instead of a blend like you have in the recipe, so I cooked everything together, but celery went in about 15 minutes later after the carrots. It looked initially as if there were too many veggies (4 cups of carrots and 4 cups of celery), but it was perfect and not too thick. It reminded my of a Russian soup with dried porcini and potato with addition of sour cream before serving. Both are delicious in their own way. I love all the veggies in this one. It’s a keeper!
Great to hear!
Delicious, easy, and full of flavor. This was my first time using the saute function on the Instant Pot, so great. This will definitely be a staple for us as it’s such a nice hardy meal.
So glad you enjoyed this!
Nice recipe! It is little like a risotto without the heavy/stodgy feel. Light and easy to make, full of veggies and rice adds a nice creaminess to it. Thanks Sylvia!