Wild Rice & Mushroom Soup Recipe – Creamy Instant Pot Comfort

Last Updated on 2 months by Neha Deshmukh

Wild Rice & Mushroom Soup Recipe – Creamy Instant Pot Comfort

Hey everyone! There’s just something about a warm, comforting soup on a chilly evening, isn’t there? This Wild Rice & Mushroom Soup is exactly that. I first made this a few years ago when I was craving something hearty and flavorful, and it’s been a family favorite ever since. The Instant Pot makes it unbelievably easy, and the creamy texture? Oh, it’s divine! Let’s get cooking.

Why You’ll Love This Recipe

This isn’t your average soup. It’s packed with earthy flavors from the wild rice and mushrooms, a lovely warmth from the paprika, and a richness that just feels… cozy. Plus, it’s surprisingly simple to make, especially with the help of the Instant Pot. It’s perfect for a weeknight dinner, a festive side dish, or just a comforting meal when you need a little pick-me-up.

Ingredients

Here’s what you’ll need to create this creamy delight:

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3-4 garlic cloves, minced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 8 oz white mushrooms, sliced
• 1 cup wild rice
• 32 oz (946ml) vegetable broth
• 0.5 teaspoon dried thyme
• 0.75 teaspoon paprika (I’ll talk more about this later!)
• 0.5 teaspoon red chili flakes (optional, for a little kick)
• 0.5 teaspoon garlic powder
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper
• 2 sage twigs, fresh
• 2 oz cream cheese, softened
• 0.5 cup heavy cream

Ingredient Notes

Let’s chat about a few key ingredients to make sure you get the best results:

• Wild Rice: Don’t confuse this with regular white rice! It has a wonderfully chewy texture and nutty flavor.
• Mushrooms: White button mushrooms work great, but feel free to experiment.
• Vegetable Broth: Using a good quality broth makes a huge difference.
• Cream Cheese: Make sure it’s softened for easy melting.
• Sage: Fresh sage really elevates the flavor, but you can use 1 teaspoon of dried sage if needed.

Wild Rice Varieties & Their Flavor Profiles

Wild rice isn’t actually rice – it’s a seed! There are several varieties, each with a slightly different flavor. Black wild rice is a bit nuttier, while brown wild rice is milder. I usually use a mix for a more complex flavor.

The Umami of Mushrooms: Choosing the Right Kind

Mushrooms are the stars of this soup, bringing that lovely umami flavor. While white button mushrooms are perfectly fine, consider adding some shiitake or cremini mushrooms for extra depth. A mix is always a good idea!

Spice Spotlight: Paprika – Sweet vs. Smoked

Paprika isn’t just paprika! Sweet paprika adds a mild sweetness, while smoked paprika brings a smoky depth. I often use a combination of both for a more interesting flavor profile.

Vegetable Broth: Homemade vs. Store-Bought

Homemade vegetable broth is always best, if you have the time. But a good quality store-bought broth works perfectly well. Look for low-sodium options so you can control the saltiness of the soup.

Step-By-Step Instructions

Alright, let’s get this soup going!

1. Sauté the Aromatics: Set your Instant Pot to ‘Sauté’ (less mode). Add the olive oil, then sauté the onions and garlic for about 5 minutes, until they’re softened and fragrant. This is where the flavor foundation begins!
2. Add the Veggies & Rice: Add the chopped carrots, celery, mushrooms, and wild rice to the pot. Pour in the vegetable broth.
3. Season & Pressure Cook: Stir in the dried thyme, paprika, red chili flakes (if using), garlic powder, salt, pepper, and fresh sage. Secure the lid and pressure cook on high for 40 minutes.
4. Release the Pressure: Let the pressure release naturally for 15 minutes, then quick release any remaining pressure. Be careful when releasing the pressure – steam is hot!
5. Make it Creamy: Switch the Instant Pot back to ‘Sauté’ (normal mode). Add the cream cheese and stir until it’s melted and smooth. Then, mix in the heavy cream and simmer for about 2 minutes, allowing the flavors to meld.
6. Adjust & Serve: Give it a taste and adjust the seasoning if needed. If the soup is too thick, you can thin it out with a little extra broth. Serve hot and enjoy!

Expert Tips

• Don’t skip the sautéing step! It really builds the flavor.
• Rinse the wild rice before adding it to the pot to remove any debris.
• If you don’t have an Instant Pot, you can make this soup in a large pot on the stovetop. Simmer for about 60-75 minutes, or until the wild rice is tender.

Variations

• Vegan Wild Rice & Mushroom Soup: Simply substitute the cream cheese and heavy cream with cashew cream or full-fat coconut milk. It’s surprisingly delicious! My friend, Priya, swears by the coconut milk version.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the label on your vegetable broth to ensure it doesn’t contain any hidden gluten.
• Adjusting the Spice Level: If you like a little more heat, add an extra pinch of red chili flakes. Or, for a milder soup, omit them altogether.
• Festival Adaptations (Thanksgiving/Christmas Side Dish): This soup makes a wonderful side dish for Thanksgiving or Christmas. It’s a lighter alternative to traditional creamy soups.

Serving Suggestions

This soup is fantastic on its own, but here are a few ideas for serving:

• A crusty loaf of bread for dipping.
• A sprinkle of fresh parsley or chives.
• A side salad for a complete meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months.

FAQs

Is wild rice a whole grain?

Yes! Wild rice is a whole grain, making it a nutritious and filling addition to this soup.

Can I use different types of mushrooms in this soup?

Absolutely! Feel free to experiment with different varieties like shiitake, cremini, or oyster mushrooms.

Can this soup be made ahead of time?

Yes, you can make this soup a day or two in advance. The flavors will actually develop even more!

What can I substitute for heavy cream?

For a lighter option, you can use half-and-half or milk, but the soup won’t be as creamy.

How do I adjust the saltiness of the soup?

Add salt a little at a time, tasting as you go. Remember, you can always add more, but you can’t take it away!

Is this soup suitable for freezing?

Yes, it freezes well! Just make sure to leave some space in the container for expansion.