Mushroom wild rice soup in a white bowl
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4.82 from 16 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 Time10 mins
Cook Time40 mins
Course: Soup
Cuisine: American
Keyword: instant pot mushroom soup, instant pot wild rice soup
Diet: Nut-free, Vegetarian
Method: Instant Pot/Pressure Cooker
Servings: 4
Calories: 423kcal
Author: Meeta Arora

Equipment

Ingredients

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 oz Cremini Mushrooms sliced
  • 4 cups Broth vegetable or chicken
  • 1/2 tsp Thyme dried
  • 2 Bay leaf
  • 1/2 tsp Rosemary I used dried
  • 2 large handfuls Kale leaves roughly chopped with thick stems removed
  • 1.5 tsp Salt
  • 1/2 tsp Black Pepper freshly cracked

For the stovetop:

Instructions

Instant Pot:

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

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.

Notes

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.

Nutrition

Calories: 423kcal | Carbohydrates: 56g | Protein: 17g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 1146mg | Potassium: 1043mg | Fiber: 6g | Sugar: 11g | Vitamin A: 8326IU | Vitamin C: 9mg | Calcium: 177mg | Iron: 2mg