Instant Pot Wild Rice Mushroom Soup is a hearty, healthy meal perfect for warming you up on chilly nights. This savory, flavorful soup packs is loaded with wholesome ingredients so you can feel good eating it yourself or serving it to your family. Thanks to the Instant Pot this mushroom and rice soup comes together in a snap so you can enjoy it even on the busiest days.
LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
This post was first published on Nov 2019 and has been updated with new images and revised gluten-free option.
Why you will love this Instant Pot Wild Rice Soup
Our wild rice mushroom soup is a filling, comforting take on a classic soup. It is perfect for weeknight dinners, lunches for the family, or any cool day that you just want a healthy, hearty soup.
If you love hearty soups, you should also make our Broccoli Cheese Soup, Tomato Basil Soup, Minestrone Soup, or Italian Lentil Soup. They are all great options if you can’t get enough soup.
Wild Rice Soup Ingredients, Substitutions, and Variations
You’ll need to get the following ingredients to make this soup:
- Carrots
- Celery stalks
- Onion - we use white or yellow onions for this
- Garlic cloves
- Uncooked wild rice
- Fresh mushrooms
- Vegetable broth - the color of the soup may vary depending on the color of the broth
- Salt
- Italian Herb Mix
- Spinach
For the roux, you’ll need the following ingredients:
- Butter - for a vegan option, use olive oil or canola oil
- Milk - for a vegan option, use an unsweetened, unflavored milk alternative such as soy milk
- Flour - to make this gluten free, substitute half as much flour with cornstarch
What variations can I make to this recipe?
There are two easy variations you can make including:
- Gluten free - use cornstarch instead of flour to make the roux. You will only need half the amount of cornstarch compared to the flour.
- Vegan - use oil instead of butter and soy or another milk for the milk in the roux.
You could also add additional vegetables to the soup. Carrots work well with the soup. You could also use kale along with the spinach.
You can also serve the soup with cheese on top. Or you could serve the soup with homemade dinner rolls or a loaf of crusty bread.
What kind of rice can I use for Wild Rice Soup?
You should use 100% wild rice for this soup. If you absolutely have to, you can use a wild rice blend, but they contain brown rice, which will change the texture of the soup.
How can I make this soup vegan?
You can easily make this mushroom soup vegan by:
- Substituting an equivalent amount of oil for the butter
- Use unsweetened soy, almond, or other plant-based milk instead of milk for the roux
How to make Instant Pot Wild Rice Soup
Wild rice soup is easy to make in the Instant Pot.
Start by making the soup base. To do this, mix all the soup ingredients - veggies, rice, broth, and seasonings - in the Instant Pot’s inner pot. Close the lid on the Instant Pot and set the valve to sealing. Set the pot to cook on high heat for 45 minutes. When the timer goes off, do a quick release of pressure.
During the last 5 minutes of cooking, it is time to make the roux. Use a small pot to melt the butter over medium-low heat. When the butter is melted, add the flour and mix to combine. Slowly whisk in the milk and continuously whisk for about 1 minute until the sauce is thick and creamy.
Carefully remove the lid to the Instant Pot. Mix in the greens and the roux.
Once the soup has thickened some, garnish it with some red pepper flakes or cheese. Serve the soup with a crusty loaf of artisan bread on the side.
How to make Wild Rice Soup on the Stove Top
Though wild rice soup is easier to make in the Instant Pot, you can make it on the stove top instead. Here’s how.
Bring a pot of water to boil over high heat. Add in the wild rice and cook until the rice has burst open and is tender. This will take about 45 to 50 minutes.
As the rice cooks, prepare the veggies and soup base. In a stock pot, melt the butter over medium-high heat and then add the onions, carrots, and celery. Once the onions are translucent in color (about 4 to 5 minutes of cooking), reduce the heat and add in the mushrooms.
Cook the mushrooms for about 15 to 20 minutes or until they have turned brown and have released their moisture into the pot. When the mushrooms are ready, add in the garlic and seasonings and cook for about 1 minute or until they become fragrant.
Sprinkle the flour on top of the veggies and stir it in to create a very thick sauce. Add in the broth and milk and bring the soup to a boil before reducing heat to a simmer. Simmer for about 15 to 20 minutes or until the soup has begun to thicken.
Once the soup has thickened, add in the spinach and rice. Mix it all together well.
Garnish with cheese or pepper. Serve with fresh bread or rolls.
Wild Rice Soup Instant Pot Tips for the Best Results
Follow these tips and tricks to make the best soup with wild rice and mushrooms:
- Soak or rinse the wild rice before cooking
- Use fresh ingredients for the best flavor
- Use only 100% wild rice for this recipe for the best results
- If you need to make this gluten free, you can make the roux substituting cornstarch for the flour. You just need to use 1.5 tablespoon of corn starch compared to the flour.
- To make the soup vegan, use an oil instead of butter and a milk alternative instead of milk.
Is this soup gluten free?
No, the soup is not gluten free since it contains flour. You can easily change this if you need to. Instead of using flour, use 1.5 tablespoon of corn starch. This will thicken the roux and still create the thick, creamy texture of the soup.
What to Serve with Wild Rice Soup
Wild rice soup is a hearty soup that is a meal by itself. It is perfect for sending with your family for lunch or as a great tasting dinner.
We often serve the soup with rolls, crusty bread, and some cheese to put on top. You can also serve the soup with croutons on top for some added texture and crunch.
How to Store, Freeze, and Reheat Wild Rice Instant Pot Soup
You can store the soup for about 5 to 6 days in an airtight container in the refrigerator. You could also serve it in individual containers if you prefer for an easy lunch option.
Reheat the soup on the stove top over low heat or in a microwave.
You can freeze the soup base for up to 6 month. To do this, make the soup in the Instant Pot, but do not make the roux. If you freeze the soup with the roux, the texture will change.
When you are ready to serve the frozen soup, let it thaw overnight. Add the soup to a large pot and make the roux in a smaller pot. Once the roux is ready, mix it into the soup and allow it to thicken before serving.
How can I meal prep this recipe?
Yes, you can make the base of the soup ahead of time to make it easier when you are ready to make it. To meal prep the soup, cut the veggies and mix them with the broth, seasonings, wild rice, and mushrooms. Freeze the ingredients in freezer safe bags or containers.
When you want to make the soup, allow the mixture to thaw overnight. Then follow the recipe cooking the soup in the Instant Pot and making the roux.
Take a pic and share!
We love seeing your finished recipes. Take a picture and share your experience on Instagram. Be sure to tag @dbellyrulesdmind!
Wild Rice Soup Recipe
Instant Pot Wild Rice Mushroom Soup Recipe - A dump and stir soup made with wild rice, mushrooms, veggies and broth. It's creamy, comforting and super easy to make. It's great not just for fall, winter or thanksgiving leftovers but for any time of the year. Vegan and Gluten-Free options included.
Ingredients
Soup Base
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup uncooked wild rice
- 4 ounces fresh mushrooms, sliced
- 3 cups vegetable broth
- 1 teaspoon salt
- 1 teaspoon Italian Herb Mix
- A handful of greens like spinach or kale
Making the Roux
- 6 tablespoon butter / olive oil
- 1/4 cup all purpose flour
- 1 cup milk / plant based milk
Making Gluten-Free Roux
- 1.5 tablespoon gluten-free corn starch
- 1 cup cold milk
- 8 Crunchy artisan bread slices
Instructions
Step 1: Make the soup base - Throw in all the ingredients of the soup, veggies, rice, broth, seasonings. Cover the lid, seal the vent. Pressure cook on high heat for 45 minutes followed by a quick release of the pressure manually.
Step 2: Make the roux - During the last 5 minutes of the soup being pressure cooked, on a stove top, melt the butter. Add the flour . Gradually add the milk and continuously whisk vigorously for about a minute to make the creamy sauce.
Step 3: Add the sauce and greens - Once the soup base and roux are ready, pour in the roux to the base and throw in the greens, like spinach or kale. Give it a nice stir. Garnish
Step 4 : Garnish - Feel free to garnish it with some pepper flakes, cheese or artisan bread on the side.
Slow cooker Instructions
Step 1 : Add everything in the pot . Cover and cook on LOW for 4-6 hours.
Step 2 : Last 30 mins make the roux on in a saucepan add it to the crockpot .Mix well .
Step 3 : Cover and cook for the remaining time. When done enjoy the soup!
Notes
- Soak or rinse the wild rice before cooking
- Use fresh ingredients for the best flavor
- Use only 100% wild rice for this recipe for the best results
- If you need to make this gluten free, you can make the roux substituting cornstarch for the flour. You just need to use 1.5 tablespoon of corn starch compared to the flour.
- To make the soup vegan, use an oil instead of butter and a milk alternative instead of milk.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
365 Everyday Value, Organic Vegetable Broth, 48 fl oz -
Morton Salt Iodized Sea Salt, 26 oz, 2 pk
-
McCormick Perfect Pinch Italian Seasoning, 6.25 Ounce
-
Lundberg Family Farms Organic Wild Rice, 8 Ounce
-
Mealthy MultiPot 9-in-1 Programmable Slow and Pressure Cooker
-
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
-
Instant Pot Ultra 6 Qt 10-in-1
Lori says
how many servings is this?
Lori says
@Lori, oops i see it now
Soniya Saluja says
Hi lori it serves 4-6
Sue Williams says
I used a wild rice blend, turned out fantastic, will definitely recommend and make it again
Cheryl says
I always have trouble finding wild rice. Tried a soup one time with a mixture and it came out mushy. Where can I find wild rice without spending $30 for a bag?
Soniya Saluja says
Cheryl,
I’d say either Amazon or Whole Food or Harris Teeter will have a small pack. Wild rice usually does cost more compared to other rice hut it’s yum. Good luck
Sue Williams says
@Cheryl, use a wild rice blend
Michael J. Formica says
Absolutely delicious. Thank you.
Also, made some additions/changes:
1. Added 1/2 Yam (Sweet Potato)
2. Added 1 White Potato
3. Added 1.5 cups of broth (to compensate for above) (Broth used was Kettle & Fire Mushroom/Chicken Bone Broth
4. Cut Italian Seasoning by half
5. Fresh Oregano
6. Fresh Rosemary
7. Fresh Thyme
Gluten-free Roux: 2 tbls butter; 2 tbls EVOO; 1.5 tsps corn starch
George V Nixon says
When I made it I put it in a bread bowl,PERFECT .
Paola says
How long do you need to soak the wild rice for?
Anvita says
Hi Poala, no need to soak the rice.Just dump and push start. Hope this helps.
Laura Shaw says
Would like to confirm the 45 minutes on high pressure cook? Seems long.
Anvita says
Hi laura,Yes its 45 minutes... dont you worry it turns out perfect!
Lynn Menard says
@Anvita, Mine came out way over cooked using 45 minutes.
Wendy S Lester says
What size instant pot did you use? I have a 3 quart and I usually have to cut every recipe in half...I just hate guessing every time something looks good..thanks
Anvita says
Hi Wendy, we made it in out 6 qt IP. You can. Make this recipe in your 3 qt too.hope you try it and share your feedback with us.
Stacie says
The directions for Gluten Free Roux are confusing. How much cornstarch and do you still use the 6 tbsp of butter?
Jan Tossman says
Thanks so much for this delicious soup recipe. I pretty much made it as directed, except for adding fresh rosemary, thyme, and grated nutmeg along with the Italian seasoning. I made roux according to the recipe, but it made more than I needed to thicken the soup, so I had to throw out some. Next time I will cut down on that amount. I used milk and cream and adjusted the salt and pepper at the end of cooking. I also added fresh baby spinach at the end. And just to note - I didn't have enough wild rice on hand, so about 2/3 of it was a wild rice mix - which worked out just fine. I know it will thicken up overnight, so I will have to add broth when I go to rewarm it.
Janet says
It was delicious!!! Thank you! For the regular roux, is 1/2 cup flower correct? Also, it was super thick so I added 1 cup more broth. Perfect! We added fresh baby spinach at the end and some truffle salt. My chef husband gave me a high five!!! ?
Charlotte says
I substituted riced cauliflower the rice and coconut cream for the milk
It is delicious. Thank your for the recipe
Anvita says
Love the substitution of riced cauliflower. Never tried it. Will give it a try. Thanks for sharing your thoughts.
Anvita says
There was a typo and we fixed it. It’s 1.5 tbsp
Dana says
The gluten free roux ingredient list says 1 1/2 Tbsp of corn starch, but the note on making the gluten free roux says 1 1/2 cups. Also, I agree more vegetable broth is needed. Great taste!
Debbie says
Can I add chicken to this? And can I make it in a slow cooker instead of an instant pot?
Anvita says
Hi Debbie , yes you can add chicken and make it in your Sloe cooker .
Gregory P Dodge says
This could be made oil free by making an oil-free roux. Just spread flour about an inch thick on a baking sheet and bake at 400 for about 1 1/2 hours, till it turns light brown or darker. Then stir together equal parts of the flour with water or plant milk to make a smooth paste, and stir into soup.
Anvita says
Sounds good.
Kristal Melbye says
The reason she asked is because you say 1.5 *cups* first in the paragraphs and then 1.5 tablespoons in the recipe itself.
This recipe sounds amazing. Making it this week!
TheBellyRulesTheMind says
Kristal,
We fixed the typo :) Let us know when you try the recipe. Hope you like it.
Felicia says
Thank you!! I cannot wait to make this ☺️
felicia walker says
how much corn starch? 1.5 cups or 1.5 TBS?
TheBellyRulesTheMind says
Felicia, it's 1.5 tablespoon for a glutenfree cold roux or else 1/2 cup. Hope that helps. let us know if you have any further questions.
Anvita.
Samsu says
It’s very nice and easy to make. Somehow for me the quantity given in instruction for roux did not work , I ended up by adding lot of more milk so could not add all the roux to soup.
Josh says
I have an 8 qt IP and this cooked for me in about 15 min with natural release. We did a almond milk roux and it was one of the best soups I’ve made! Thanks for the recipe!
Ron says
Made this tonight, but it needed a lot more liquid. In the end I added another 3 cups of liquid. But the taste was awesome.
Blake says
45 minutes seems way too long for the vegetables.
Diane says
Made this tonight. Not what I was expecting. I followed the recipe, so, not sure what happened. Did not seem like enough liquid after cooking so I added 2 more cups of broth. Still a little thick for a soup though. Also not sure about the roux. Maybe a little half & half or whipping cream instead? The overall flavor was bland & too sweet. Adding more seasoning helped but couldn’t get rid of the sweetness. I was expecting a savory soup.
Katie C says
So delicious! Highly recommend this recipe!! I’ll be sharing with everyone I know!
Nettie Predieri says
Can this be made on stove top or crock pot?
Anvita says
Hi Nettie, yes it can be made in crockpot or stovetop.
Cook on high for 2-3 hours*, until the rice is cooked and tender. Add the roux in the final 10 mins left.
Stove top cook until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 1 hr15 minutes, or until the rice is tender, stirring occasionally. Add the roux in the final 10 minutes and stir.
Lisa says
The recipe calls for 3 cups of broth but after I put in the IP, there’s hardly any broth.
Savi says
I am generally hesitant to try new recipes in the event that it doesn’t turn out good and we end up hungry. The recipes on The Belly Rules the mind have been never fail recipes for me and we end up being contented from the mind, heart and of course the belly. Tried the wild rice -mushroom soup, very earthy flavor. We relished every spoon of it and will come back to this blog for more recipes.
Vicki says
Mid recipe it says 1.5 CUPS of cornstarch. It should be 1.5 tablespoons I think.
susancraftingafamily says
Looks great, I have to try this recipe, Pinned to my Instant Pot Soup Board
Sheila says
It mentions “throw in the greens” but greens aren’t listed anywhere in the list of ingredients.
Mona says
Looks good! I caught a typo - I hope it's a typo. In your NOTES you say 1.5 cups of cornstarch. Hoping it is really only 1.5Tbsp :)