If you’re craving something warm, comforting, and full of earthy flavor, you’ve got to try this Creamy Mushroom Wild Rice Soup in the Instant Pot Recipe. I absolutely love how this soup beautifully combines tender wild rice with mushrooms and a velvety creamy broth, making it the perfect meal for chilly evenings or anytime you need a hug in a bowl. Stick around because I’ll share all my tips to make this soup turn out perfectly every single time!
Why You’ll Love This Recipe
- Quick and Easy: The Instant Pot speeds up cooking wild rice and infuses all those flavors beautifully without hours of simmering.
- Rich Creaminess: Whether you prefer heavy cream or a buttery flour-milk roux, the soup gets irresistibly smooth and hearty.
- Versatile and Cozy: It’s veggie-packed comfort food that satisfies meat eaters and vegetarians alike when you use veggie broth.
- Crowd-Pleaser: My family absolutely goes crazy for this; it’s a repeat recipe that never disappoints.
Ingredients You’ll Need
I’ve chosen simple, everyday ingredients that come together to build layers of flavor, making this soup both hearty and special. When shopping, fresh mushrooms and good quality broth are key here—they really make a difference in the final taste.
- Butter: Adds richness and helps soften onions and mushrooms perfectly.
- Onion: Half an onion builds the savory base without overpowering.
- Fresh mushrooms: I like cremini or button mushrooms—sliced thin to release their earthy flavor.
- Wild rice: Uncooked wild rice gives the soup a wonderful chewy texture and nutty flavor.
- Vegetable or chicken broth: Choose a good quality broth for robust flavor—the backbone of the soup.
- Salt: Enhances all the flavors.
- Rubbed sage and dried thyme: Classic herbs that complement mushrooms and add warmth.
- Garlic: Minced fresh garlic gives an aromatic depth.
- Carrots: Chopped carrots add sweetness and color.
- Celery (optional): Adds subtle crunch and savory notes, but only if you like it.
- Flour: For making the thickening roux if you’re skipping heavy cream.
- Milk (2% or whole): Used in the creamy flour-butter mix to make the soup silky without heavy cream.
- Heavy cream (optional): For those who want an ultra-rich and creamy finish.
- Umami mushroom seasoning: This is my secret weapon to boost mushroom flavor.
- Sherry: A splash adds subtle complexity that you won’t believe until you taste it.
Variations
I like making this soup my own depending on the season or what’s in my fridge. You can personalize it easily, so don’t be afraid to experiment and find what you love most.
- Dairy-Free Version: Swap butter for olive oil and use coconut milk or cashew cream instead of dairy for a creamy vegan soup.
- Protein Boost: I often toss in shredded rotisserie chicken after cooking to bulk it up without changing the cooking time.
- Vegetable Swap: Swap celery with fennel or add mushrooms like shiitake for a deeper umami punch.
- Herb Twist: Fresh rosemary or parsley work great if you want a fresher, brighter flavor.
How to Make Creamy Mushroom Wild Rice Soup in the Instant Pot Recipe
Step 1: Sauté the Base
Start by turning your Instant Pot onto the sauté function and melting 2 tablespoons of butter. Once melted, toss in the chopped onion and sliced mushrooms. Cook them until they soften and release their juices—about 5-7 minutes. This step builds a flavorful base that really makes the soup sing. Make sure not to rush this; the mushrooms should brown slightly but not burn.
Step 2: Add Wild Rice and Broth
Next, stir in your dry wild rice along with 4 cups of broth and the seasonings: salt, rubbed sage, and dried thyme. Give it a good stir so everything is combined, then seal the Instant Pot lid and set it to cook on high pressure for 35 minutes. This long cooking helps soften the wild rice perfectly without becoming mushy.
Step 3: Add Veggies and Finish Cooking
Once the initial cooking time is up, carefully release the steam. Then, add your chopped carrots, garlic, and optional celery. Seal the lid again and cook for another 10 minutes on high pressure. This staggered cooking keeps the carrots just tender and prevents garlic from overcooking and turning bitter.
Step 4: Make It Creamy Your Way
Here’s where you get to pick your creamy style! Option A: Simply stir in 1 1/2 cups of heavy cream and a splash of sherry, then thin with extra broth if needed. This gives you a luscious, broth-forward creaminess. Option B: If you’d prefer a lighter option, I melt 6 tablespoons of butter in a separate saucepan off the heat and whisk in 1/2 cup flour to create a roux. After cooking the roux for a minute or two, slowly whisk in 1 1/2 cups of milk until thickened, then mix this creamy sauce into the soup. I love this method because it delivers creamy texture without heavy cream—and I can adjust the thickness with broth. Don’t forget the splash of sherry here, too; it’s a game changer.
Step 5: Season and Serve
Finish by stirring in the umami mushroom seasoning and adjusting salt if needed. Give it a final taste; sometimes I like a little more sage or thyme at this point. Then, ladle into bowls and enjoy the magic you just created!
Pro Tips for Making Creamy Mushroom Wild Rice Soup in the Instant Pot Recipe
- Don’t Skip Sautéing: Taking time to soften onions and mushrooms first deepens flavor so much more than just throwing everything in cold.
- Control Your Creaminess: I experimented with both cream and roux methods and love having the option to adjust thickness with a little extra broth.
- Use Good Broth: Since broth is such a big player here, I always go for the best vegetable or chicken broth I can find—it makes a noticeable difference.
- Add Sherry Last: I learned adding sherry near the end keeps its flavor bright and elevates the soup tremendously without it being overpowering.
How to Serve Creamy Mushroom Wild Rice Soup in the Instant Pot Recipe
Garnishes
I love topping this soup with a sprinkle of fresh chopped parsley or thyme—just enough for a burst of color and freshness. Sometimes a little shredded sharp cheddar or a drizzle of truffle oil takes it up a notch if I’m feeling fancy. Crispy fried shallots or garlic chips add an irresistible crunch.
Side Dishes
My go-to side is a crusty baguette or warm garlic bread to soak up every last drop. A simple green salad with a light vinaigrette balances out the soup’s richness beautifully. For a heartier meal, a roasted vegetable medley pairs nicely too.
Creative Ways to Present
For special occasions, I like to serve the soup in hollowed-out mini pumpkins or rustic bread bowls—it adds a cozy, festive touch that impresses guests every time. Garnishing with edible flowers or microgreens also makes it look extra inviting without extra effort.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in airtight containers in the fridge for up to 4 days. The soup thickens a bit as it cools, so when reheating, add a splash of broth or milk to loosen it up for that fresh-from-the-pot creaminess.
Freezing
This soup freezes great! I portion out servings into freezer-safe containers and freeze for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stove or microwave, thinning with broth as needed.
Reheating
When reheating, I recommend warming it on low heat on the stove, stirring frequently, and adding broth or milk to adjust thickness. This keeps the creamy texture silky and prevents burning on the bottom.
FAQs
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Can I use brown rice instead of wild rice in this soup?
Yes! Brown rice works fine, but keep in mind it may cook faster and has a softer texture than wild rice. Adjust cooking time accordingly—usually about 20-25 minutes under pressure—and check texture before adding the final vegetables.
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What’s the difference between using heavy cream and a roux to make the soup creamy?
Using heavy cream adds richness and smoothness quickly, giving a slightly thinner but decadent broth. Making a roux thickens the soup without heavy cream, resulting in a thicker, more stew-like texture that’s lighter but still creamy.
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Do I have to use sherry in this soup?
You don’t have to, but I highly recommend it. The sherry adds a subtle sweetness and complexity that elevates the mushroom flavor. If you don’t have sherry, a splash of dry white wine or a tiny bit of apple cider vinegar works in a pinch.
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Can I make this soup vegan?
Absolutely! Use olive oil in place of butter, vegetable broth, and replace the dairy with coconut milk or cashew cream. Leave out the heavy cream and use a non-dairy milk for the roux if thickening. Adding nutritional yeast or miso paste can boost umami flavors.
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How do I prevent the wild rice from getting mushy?
Wild rice is naturally chewy, so timing is key. Cooking it for the recommended 35 minutes in the Instant Pot yields tender but intact grains. Avoid overcooking by following the recipe’s timing and do a quick release of pressure to stop the cooking immediately.
Final Thoughts
This Creamy Mushroom Wild Rice Soup in the Instant Pot Recipe holds a special place in my kitchen because it’s one of those recipes I can come back to again and again, no matter the season. It’s cozy, dependable, and just so full of flavor with minimal fuss. I’m confident you’ll enjoy making (and eating!) it as much as I do. Give it a try—you might just find your new favorite comforting bowl of soup.
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Creamy Mushroom Wild Rice Soup in the Instant Pot Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings (about 1 ½ cups per serving)
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Wild Rice Soup is a cozy, creamy, and hearty dish packed with earthy mushrooms, tender wild rice, carrots, and celery. Made effortlessly in the pressure cooker, it combines savory herbs and either a rich heavy cream or a buttery flour-based sauce to create a velvety texture. Perfect for a comforting night in, this soup offers a satisfying blend of flavors and textures that warm you from the inside out.
Ingredients
Soup Base
- 2 tablespoons butter
- ½ onion, chopped
- 8 ounces fresh mushrooms, thinly sliced
- 1 cup uncooked wild rice
- 4 cups vegetable or chicken broth
- 1 teaspoon salt
- ½ teaspoon rubbed sage
- ½ teaspoon dried thyme
- 3 cloves garlic, minced
- 5 medium carrots, chopped
- 3 stalks celery, chopped (optional)
Creamy Sauce (Option A)
- 1 ½ cups heavy cream
- Optional: Additional broth to thin soup if needed
Creamy Sauce (Option B)
- 6 tablespoons butter
- ½ cup flour
- 1 ½ cups milk (2% recommended)
- Salt to taste
Additional Seasoning
- 1 teaspoon umami mushroom seasoning
- 1-2 tablespoons sherry
Instructions
- Sauté Onions and Mushrooms: Using the sauté function on the Instant Pot, melt 2 tablespoons of butter. Add the chopped onions and thinly sliced mushrooms, cooking them until they soften and release their moisture, enhancing their flavor.
- Add Rice and Broth: Stir in the uncooked wild rice, broth, salt, rubbed sage, and dried thyme. Seal the Instant Pot and cook on high pressure for 35 minutes to tenderize the rice and infuse the broth with mushroom and herb flavors.
- Cook Additional Vegetables: After releasing the pressure, add the chopped carrots, minced garlic, and celery (if using). Seal the pot again and cook on high pressure for another 10 minutes to soften the vegetables without overcooking.
- Release Steam: Use the valve on top of the Instant Pot to safely release the steam after the second cooking cycle.
- Prepare Creamy Sauce Option A (Heavy Cream): Pour 1 ½ cups of heavy cream directly into the soup inside the Instant Pot. Stir well to combine. If the soup seems too thick, add additional broth until your desired consistency is reached. The cream will impart rich flavor with a slightly thinner texture.
- Prepare Creamy Sauce Option B (Butter, Flour, and Milk Roux): In a separate saucepan, melt 6 tablespoons of butter over medium heat. Whisk in ½ cup of flour, cooking the mixture for 1-2 minutes to remove the raw flour taste. Gradually whisk in 1 ½ cups of milk until the sauce smooths and thickens. Add salt to taste.
- Combine Sauce with Soup: Add the prepared roux sauce to the Instant Pot soup and stir thoroughly. This will thicken the soup significantly; adjust the consistency with broth if it becomes too thick.
- Add Final Seasoning: Stir in 1 teaspoon of umami mushroom seasoning and 1-2 tablespoons of sherry. This step elevates the savory depth and adds a subtle richness to the soup.
- Serve: Ladle the creamy wild rice soup into bowls while hot. Enjoy this comforting and hearty meal perfect for chilly days.
Notes
- Wild rice adds a nutty flavor and chewy texture that complements the creamy broth.
- You can choose between heavy cream for richness or a butter-flour-milk sauce for a lighter alternative to thicken the soup.
- Sherry adds subtle depth and complexity but isn’t overpowering; it’s worth including if available.
- The celery is optional but adds nice aromatic flavor and texture.
- Adjust broth quantity depending on your preferred soup thickness, especially when using the roux method.
- Use the sauté function on the Instant Pot to save time and reduce dishes for cooking the mushrooms and onions before pressure cooking.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 50 mg
