Instant Pot Wild Rice Soup with Mushrooms
Hearty vegetable-loaded wild rice soup made in an Instant Pot with sautéed mushrooms, carrots, celery, and aromatic herbs. Finished with sour cream or dairy-free alternative and fresh spinach. Complete one-pot meal ready in under an hour with natural pressure release.
Ingredients
- 1 onion, diced
- 2 tablespoon olive oil
- 4 garlic clove, rough chopped
- 16 ounce mushroom, sliced
- 1 cup wild rice
- ¼ cup white wine(optional)
- 3 cup carrot, chopped large
- 3 cup celery, chopped
- 4 cup veggie brothwater plus bouillon4 cup water + 2-3 teaspoonbudget-friendlyeggs-free
homemade broth alternative
- 1 cup water
- 1 tablespoon fresh thyme
- 2 bay leaf
- 1 ½ teaspoon salt
- 1 teaspoon cracked pepper
- cayenne(optional)
- ⅛ teaspoon turmeric
- ½ cup sour cream
- 4 cup baby spinach, chopped(optional)
- flatleaf parsley, chopped(optional)
- parmesan(optional)
- gremolata(optional)
- arugula pesto(optional)
Instructions
- 1
Set Instant Pot to Saute function, add oil and onions and mushrooms, stirring until fragrant.
- 2
Cook until mushrooms release their liquid, then continue cooking until liquid evaporates and mushrooms begin to brown.
- 3
Add garlic and saute.
- 4
While mushrooms cook, chop carrots and celery.
- 5
Add rice to pot and saute.
- 6
Optionally deglaze with white wine, scraping up browned bits, and cook off.
- 7
Add carrots, celery, veggie broth, water, thyme, bay leaves, salt, pepper, cayenne, and turmeric. Stir well, scraping up browned bits.
- 8
Set Instant Pot to High pressure.
- 9
Allow natural pressure release, then manually release.
- 10
Stir in sour cream or alternative and adjust seasoning.
- 11
Stir in fresh spinach just before serving.
- 12
Serve with crusty bread and garnishes.
Tips
For vegan version, substitute sour cream with coconut milk or cashew cream and add lemon juice or apple cider vinegar to brighten the soup.
Do not skip sautéing mushrooms until they brown to develop deep flavor.
Broth does not need to cover vegetables.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Prepare through step 6, refrigerate. Add remaining ingredients and pressure cook when ready.
Ladle into bowls. Top with fresh parsley, parmesan, gremolata, or arugula pesto. Serve with crusty bread.
Common Mistakes
Do not skip the mushroom browning step to avoid bland soup.
Do not add spinach before cooking to avoid mushy texture; stir in just before serving.
Substitutions
Dairy-Free Swaps
General Alternatives
homemade broth alternative