Instant Pot Wild Rice Mushroom Soup

Serine Milo

A comforting bowl of creamy wild rice and mushroom soup, perfect for chilly days made effortlessly in an Instant Pot.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 300

Main Ingredients

1 cup wild rice can substitute with brown rice
8 oz mushrooms (cremini or button, sliced)
1 medium onion (diced)
2 cloves garlic (minced)
2 medium carrots (sliced)
2 stalks celery (diced)
4 cups vegetable broth (or chicken broth for extra richness)
1 cup coconut milk for creaminess; can use heavy cream or leave it out for a lighter version
1 tsp thyme (fresh or dried)
to taste Salt and pepper
2 tbsp olive oil (or butter)

Optional Add-ins

Preparation

Set your Instant Pot to the sauté setting and heat up.
Drizzle in olive oil and add onions, carrots, and celery. Sauté until the vegetables soften and onions become translucent, about 5 to 7 minutes.
Stir in garlic and mushrooms, cooking for an additional 2 to 3 minutes until mushrooms release moisture.
Sprinkle in thyme, salt, and pepper while stirring.

Cooking

Add wild rice and vegetable broth to the pot and mix well.
Secure the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 30 minutes.
After cooking, allow for a natural pressure release for about 10 minutes before carefully releasing any residual steam.

Finishing Touches

Serving: 1gCalories: 300kcalCarbohydrates: 48gProtein: 6gFat: 10gSaturated Fat: 5gSodium: 700mgFiber: 5gSugar: 2g

For a protein boost, consider adding shredded chicken or tofu before sealing the pot. Vegan option: use vegetable broth and coconut milk.

Let us know how it was!