Instant Pot Mushroom Wild Rice Soup is a creamy vegetarian dish that is packed with protein and veggies. Hearty wild rice is combined with mushrooms, carrots, celery, and kale, then is brought together with a creamy soup base. This easy mushroom soup is the best way to warm up on a cold day!

a creamy brown soup with rice and vegetables in a white dish with two silver spoons
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Instant Pot Mushroom Wild Rice Soup is the most cozy and delectable soup that is perfect for this time of year. Take it from me – if you like the savory flavors of Instant Pot Creamy Mushroom Pasta, you will love this wild rice and mushroom soup!

It’s creamy and hearty to satisfy your tummy and filled with veggies and spices that will help boost your immune system. There’s no better way to get through cold & flu season than with a delicious and healthy soup!

Whenever I get a large box of mushrooms from Costco, I have to make this mushroom soup along with all the other mushroom recipes – Mushroom Pasta, Tandoori Mushroom, Mushroom Brown Rice Pilaf and Mushroom Curry. As you can see I, love mushrooms and use them in a variety of ways.

Watch How to Make Instant Pot Mushroom Wild Rice Soup

Ingredients in Mushroom Wild Rice Soup

This soup starts with a hearty helping of uncooked wild rice cooked in broth. You can use chicken broth or make it vegetarian with veggie broth. Aromatics like onion and garlic are added to give the soup a delicious savory flavor.

You’ll add chopped carrots and celery, sliced mushrooms, and leafy green kale to pack this easy mushroom soup with protein and essential vitamins.

The soup gets spiced with the earthy flavors of thyme, rosemary, and bay leaves, and is then finished with a creamy roux to bring it all together.

How to Make Mushroom Wild Rice Soup?

This is the easiest soup to make. The main active time in this recipe is chopping the vegetables.

  • First, add the wild rice, broth, garlic, onion, celery, carrots, mushrooms, and spices to your pressure cooker.
  • Close the lid and make sure it’s set to “sealing”, then turn on the “soup” mode and cook for 30 minutes.
Veggies and wild rice in the instant pot
  • When the ingredients have cooked for 30 minutes, allow a natural pressure release. Add the kale leaves and stir them in.
  • On your stovetop, melt butter in a saucepan and add some flour to make a roux. Stir until the flour is cooked, then add milk.
  • Continue to stir and cook the mixture until it is thickened and creamy.
Steps to make mushroom wild rice soup in instant pot
  • Add the creamy mixture to your Instant Pot.
  • Stir until everything is combined and the flavors are fully incorporated.
Creamy soup in the instant pot

Tips for cooking Mushroom Wild Rice Soup in the Instant Pot

  • Always allow a natural pressure release. It takes longer to cook wild rice than other varieties of rice, so the extra time will allow the rice to soften to the perfect consistency.
  • Be sure to discard the bay leaves after the pressure cooking is finished. Bay leaves are great for adding potent flavor to soups, but they aren’t too pleasant to eat whole.
  • I like to have Better Than Bouillon base to make broth. It’s great to have on hand when you need broth or stock in a pinch!

Do you have to soak wild rice before cooking?

For home cooks who serve rice often, you may think it’s counterproductive to not soak the rice before cooking. While it’s true that soaking wild rice overnight will cut down on cooking time, that’s not necessary when cooking it in a pressure cooker.

Let the Instant Pot do the work for you! A pressure cooker steams wild rice to the ideal texture for this mushroom soup.

How long does it take to cook wild rice?

30 minutes of cooking and a natural pressure release is all you need to get the wild rice to the perfect consistency for this simple wild rice & mushroom soup.

You can also make this mushroom soup in a crockpot. Simply place all of the ingredients except for the butter, flour, and milk into your crockpot and cook on high for 2-3 hours.

Then, follow the instructions for making the roux on the stovetop. Add the thickened cream to your crockpot, stir to combine everything, then serve. It’s that simple!

Creamy soup with mushrooms and kale in the instant pot

How do you know when wild rice is cooked?

Wild rice should have a tender texture with a little bit of a bite (think al dente, like pasta) when cooked.

You’ll know the rice is cooked when it’s no longer hard or chewy, and some of the kernels have started to burst open. At that point it’s ready for you to enjoy!

Can you freeze this homemade soup?

While it may be tempting to stock your freezer with cooked soups for convenience, soups with cooked pasta and rice don’t freeze as well. Upon reheating, you’ll find that the pasta and rice has expanded and soaked up most of the liquid in the soup.

But don’t despair! You can make soup freezer packs to save some time and prepare ahead.

To freeze this creamy Mushroom & Wild Rice Soup, prepare all of the ingredients, (minus the roux ingredients) then place them, uncooked, into a large freezer bag. Squeeze out any excess air and label the bag with the contents and date.

When you’re ready to cook the soup, place the contents of the freezer bag into your pressure cooker and follow the cooking instructions as written. In no time at all you’ll have a delicious Instant Pot Mushroom Wild Rice Soup on the table and ready to devour!

Mushroom Wild Rice Soup in a white bowl

Try these other delicious Instant Pot soups!

  • Broccoli Cheddar Soup – a creamy and comforting soup that can be made in minutes in the Instant Pot.
  • Lemon Chicken Orzo Soup – a healthy and delicious soup packed with savory chicken and orzo pasta with a hint of citrus.
  • Hearty Brown Lentil Soup – a nutritious vegan soup that will keep you full and warm on a cool day.
  • Sweet Corn Soup – a lightly spiced vegan & gluten-free soup that is perfect for cold weather.
  • Creamy Tomato Soup – not your average tomato soup! This creamy concoction is chock full of veggies and super delicious.
4.87 from 294 votes

Instant Pot Mushroom Wild Rice Soup

Instant Pot Mushroom Wild Rice Soup is a creamy vegetarian dish that is packed with protein and veggies. This easy mushroom soup is the best way to warm up on a cold day!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4


For the Instant Pot:

  • 1 cup Wild rice, uncooked
  • 3 Carrots, a bit more than 1 cup, diced
  • 3 stalks Celery
  • 1 cup Onion
  • 4 cloves Garlic, minced
  • 8 ounces Cremini Mushrooms, sliced
  • 4 cups Broth, vegetable or chicken
  • 1/2 teaspoon Thyme, dried
  • 2 Bay leaf
  • 1/2 teaspoon Rosemary, I used dried
  • 2 large handfuls Kale leaves, roughly chopped with thick stems removed
  • 1.5 teaspoon Salt
  • 1/2 teaspoon Black Pepper, freshly cracked

For the stovetop:

  • 4 tablespoon Butter
  • 1/4 cup All purpose flour
  • 1.5 cups Milk, I used whole milk


Instant Pot:

  • Add all ingredients (except kale) to the Instant Pot and stir to combine. Close lid with vent in sealing position.
  • Cook for 30 minutes in soup (high) mode, then allow a natural pressure release.
  • Open the lid, then remove and discard the bay leaves.
  • Add the kale leaves and give it a stir.

On the stovetop:

  • When the pressure cooking is done, melt the butter in a pan on the stovetop.
  • Add the flour and saute for a minute until the raw smell is gone (about 1-2 minutes).
  • Whisk in the milk, a little at a time until you have a smooth, thick consistency.

Mix it together:

  • Add the roux to the Instant Pot and stir well.
  • Serve and enjoy.



Crockpot: This soup can be made in a Crockpot. Cook for 2-3 hours on high and then follow the steps for the roux before adding to the Crockpot. 
Broth: I have used Better Than Bullion base to make broth. It is just easier to keep at hand for all my cooking.
Pressure Cooker: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.


Calories: 423kcalCarbohydrates: 56gProtein: 17gFat: 17gSaturated Fat: 9gCholesterol: 39mgSodium: 1146mgPotassium: 1043mgFiber: 6gSugar: 11gVitamin A: 8326IUVitamin C: 9mgCalcium: 177mgIron: 2mg

Additional Info

Course: Soup
Cuisine: American
Diet: Nut-free, Vegetarian
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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4.87 from 294 votes (205 ratings without comment)

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Recipe Rating


  1. I didn’t have any milk other than a can of coconut milk, which I was hesitant to add as I’ve never made this recipe before. However, it turned out really good and added a unique flavour! I’ll most definitely add coconut milk every time I make this! Only gave 4 stars as it was too mushroom-y for my personal liking and would love to see more other veggies in the recipe. 🙂

  2. It’s delicious!! I used the veggie broth and I used a package of 90 second Ready Rice ( I just opened the package and added it when I added the kale) and next time I will add more mushrooms just because I love them.
    It’s very easy and tasty!!

  3. This soup was super yummy! This was the first thing I made in my instant pot, and it was so easy. Made a couple alterations to the recipe due to personal preference. I used spinach instead of kale, and added extra garlic, salt and pepper. I’ll definitely make this again.

  4. Yum! I used Portobello mushrooms sliced with egg slicer. Loved no sauté. I used a whole bag of spinach. The long rice was done perfectly (if it was broken rice or pieces would’ve been too long of cooking). It tastes so good & meaty, I can’t stop eating it!

  5. This is our go to IP mushroom soup recipe. It’s easy to make and we usually have all the ingredients on hand. I find the wild rice is el dente and I prefer it more tender so I par-boil it first. All in all, it’s a delish and nutritious soup. Thank you for the recipe.

    1. Hi Mike – I have not tried with wild mushrooms, but think it would be fine if you have used them in other recipes.

  6. It’s Fall and in my house that means it’s soup season! This is a wonderful mushroom soup. Our family loves a thicker soup and this fits the bill! Like I do with most every recipe, I tweaked it – with some extra carrots and spices we like. Had no Kale in the house but it didn’t seem to be missing anything flavorwise. And what I loved about this recipe is that the leftovers were really good the next day. The mushrooms and rice held their texture. The flavor really came through and it was nice and thick! Great for same day or make ahead.

  7. Soooo easy and tastes so creamy (almost like I use heavy cream when I actually used low fat milk🤯). Essentially you dump everything into the insta pot and let it cook which is incredible! Not to mention healthy which is always a plus! Perfect fall meal – I added browned Italian sausage crumbles to it (sprinkled on after bowled) and some Parmesan crumbles. 10/10! Highly recommend.

  8. Last year I made this soup the night before I had my last baby. I was so excited to come home to the leftovers. It was easy to make and was so delicious. I’ll be making it again so soon as the weather cools off.