Instant Pot Mushroom and Wild Rice Soup

Mushroom with Wild Rice Soup
Total Time: 1 hour 25 minutes
Servings: 2 large soup bowls
Calories: 515
I Want Something….One and Done

Perfect for dishes that are best enjoyed in one meal!

A hearty, comfort soup that is so filling it can easily be a meal by itself. The mushrooms provide alot of texture and earthy flavor while the highly nutrient rich wild rice with its nutty flavor and crunchy texture offers a great protein source for the dish.

Ingredient Highlights

  • The mushrooms can be a mix or simply one favorite. 8 ounces is typically how mushrooms are packaged in store. One will do nicely although this dish is flexible and if a mushroom packed soup is not for you, simply add less. This recipe has been tested with baby bello caps alone and also a combination of cremini, portobello and shitake.
  • Wild rice is an absolute must for this recipe. Brown or white rice simply does not offer the same flavor and texture in this soup as wild rice. While not always easy to find, you will want to keep this as a pantry item to make this soup again.
  • The white wine can be replaced with a vinegar. We have substituted white wine with a splash of rice vinegar but you could also use white wine vinegar or apple cider vinegar. You just need a splash of some acidity.

Equipment You May Need

  • 3-quart Instant Pot was used in this recipe and offers many advantages as a pressure cooker for sealing in flavor without heating up the kitchen. The sauté button allows you to soften your veggies first before setting the pressure cooker.

Can I Make This With Meat?

Not a vegetarian? No problem! You can easily make this with chicken by adding in 1 chicken breast or 1-2 thighs–frozen or fresh–to your pot before manually setting to pressure cook. Once done, remove the chicken and shred it (de-bone if bone-in chicken used) and add shredded chicken right back to your soup. You can also replace the vegetable broth with chicken broth.

Before You Make This Dish

While the pressure cooker can be great for speeding up the cooking process for foods like beans, it may not always be a time saver for a weeknight dish. It will need about 10 minutes to build up pressure and about 10 minutes reduce some pressure before quick releasing remainder of pressure after soup is done cooking. The benefit of the pressure cooker is that the ingredients retain much of their nutrients and (to us) it’s just plain tastier. Clean up is not faster but the kitchen does stay a lot cooler.

Mushroom with Wild Rice Soup

Instant Pot Mushroom and Wild Rice Soup

Why, it's comfort in a bowl! This simple soup is creamy, earthy and ridiculously flavorful. While it takes a bit of time to cook, the prep is quick and uses quite a few pantry ingredients.
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Servings2 large soup bowls
Yield4 1/2 cups
Prep Time20 mins
Cook Time45 mins
Additional Time20 mins
Total Time1 hr 25 mins


1 3 quart Instant Pot


  • 1 tablespoon olive oil
  • ½ cup chopped yellow onion (about 1/2 of a small onion)
  • 2 medium carrots, chopped
  • 2 stalks celery , diced
  • ½ teaspoon kosher salt
  • Several grinds fresh black peppercorn
  • 1-2 cloves garlic, minced
  • 1 pinch dried thyme herb (or 1 sprig fresh thyme)
  • 1 splash white wine or dry sherry
  • 8 ounces favorite mushrooms, thickly sliced
  • ½ cup uncooked wild rice, rinsed
  • cups vegetable broth
  • 1 bay leaf
  • 1 handful fresh spinach or kale
On stovetop:
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose unbleached flour
  • ½ cup milk of choice
Before serving:
  • 1 tablespoon fresh flat-leaf parsley, chopped


  • Prep onion, carrot, celery, garlic and mushroom. Add salt and pepper. Set up Instant Pot and press sauté (normal) and add olive oil. Once hot add onion, carrot and celery and cook several minutes to soften veggies.
    1 tablespoon olive oil
    1/2 cup chopped yellow onion (about 1/2 of a small onion)
    2 medium carrots
    2 stalks celery
    1/2 teaspoon kosher salt
    Several grinds fresh black peppercorn
  • Stir in garlic and thyme and add splash of white wine to de-glaze. Press cancel. Make sure there is no bits of vegetable sticking to bottom of Instant Pot.
    1-2 cloves garlic
    1 pinch dried thyme herb (or 1 sprig fresh thyme)
    1 splash white wine or dry sherry
  • Add mushrooms, rice, stock, and bay leaf. Secure lid and lock in. Set pressure cooker to manual HIGH for 45 minutes. Once finished. Allow 10 minutes to reduce pressure before taking care to quick release remaining built up pressure so you can open lid.
    8 ounces favorite mushrooms
    2½ cups vegetable broth
    1 bay leaf
    1/2 cup uncooked wild rice
  • Stir in spinach or kale to wilt in bubbly hot soup.
    1 handful fresh spinach or kale
On stovetop:
  • In a small sauce pot over low heat, add butter and once melted, whisk in flour and stir until no white flour is visible then add milk and whisk until thickened to create your roux. Slowly add to your Instant Pot soup and stir until all is combined. Soup should appear thick and creamy.
    Before serving, add fresh chopped parsley and enjoy with some crusty toasted garlic bread.
    3 tablespoons unsalted butter
    1/4 cup all-purpose unbleached flour
    1/2 cup milk of choice
    1 tablespoon fresh flat-leaf parsley


You can substitute white wine or dry sherry for white wine vinegar, apple cider vinegar or rice vinegar.
Not interested in making this vegetarian?  Add an uncooked chicken breast or 1-2 chicken thighs (fresh or frozen), boneless or in-bone will work.  Once soup is done, pull chicken and de-bone, shred and return to soup. Replace vegetable broth with chicken stock. 



Serving: 1g | Calories: 515kcal | Carbohydrates: 62g | Protein: 13g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1938mg | Potassium: 1013mg | Fiber: 8g | Sugar: 11g | Vitamin A: 13110IU | Vitamin C: 18mg | Calcium: 161mg | Iron: 3mg
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