From the roundup: 22 Instant Pot Soup Recipes for Easy Weeknight Dinners
Around 4:30, when the afternoon is starting to unravel and I still have two pickups ahead of me, I get the Instant Pot going with this mushroom and wild rice soup so dinner is basically done by the time everyone lands at the table. The dried porcini mushrooms are what make this taste like it cooked all day, but the step I will not skip anymore is straining that soaking liquid through a fine mesh strainer before it goes into the pot, because I learned the gritty way that the sediment absolutely ends up in your bowl if you pour it straight in. Wild rice comes out perfectly tender after about 28 minutes at pressure, which would take close to an hour on the stovetop. For a family of seven, I double the batch and it still fits comfortably in a standard 8-quart.
Why you will love this
- The dried porcini soaking liquid goes straight into the broth, adding depth you cannot get from fresh mushrooms alone.
- Wild rice holds its texture even after a full pressure cook cycle, so leftovers the next day are just as good.
- One pot from saute to finish, which means the only real cleanup is the Instant Pot insert and your cutting board.
- Leave out the cream and it’s completely dairy-free without any other changes.
- The soup reheats well with just a splash of broth to loosen it up, which makes it a solid lunch option through the week.
Tips for success
- Do not rush the cremini mushroom saute step. Give them 5 to 6 minutes until they release their liquid and start to look golden at the edges. That browning is where a lot of the base flavor comes from.
- Use actual wild rice, not a wild rice blend. Blends contain white or brown rice that will turn mushy at the 28-minute cook time that wild rice needs.
- Strain the porcini soaking liquid before it goes into the pot. Pour it slowly and stop before you get to the gritty sediment at the bottom of the bowl, or run it through a fine mesh strainer.
- If the wild rice still seems chewy after you open the lid, do not pressure cook it again. Just put the lid back on with the vent open and let it sit on Keep Warm for 5 more minutes. That gentle heat is usually enough to finish it.
If the soup tastes flat
- A small extra splash of soy sauce, about a teaspoon, will usually bring the broth into focus without making it taste salty.
- If you used regular broth instead of low sodium, taste before adding any extra salt at the end.
- The cream rounds out the flavor but also mutes it slightly, so season the soup before you stir it in, not after.
Substitutions
Cremini mushrooms can be swapped for baby bellas or button mushrooms without changing the method. For the dried porcini, dried shiitake mushrooms are the closest substitute in terms of the savory depth they add to the soaking liquid. Chicken broth works in place of vegetable broth if you are not keeping it vegetarian. For a dairy-free finish, full-fat coconut cream can replace the heavy cream, though it will add a faint coconut note to the broth.
The soy sauce is doing double duty here as salt and as an umami boost. A low-sodium tamari works as a direct swap. Worcestershire sauce can stand in, but check the label if you need the soup to stay vegetarian, since many brands contain anchovies.
Make-ahead and storage
This soup is a good candidate for making a day ahead. The flavors settle overnight and it tastes noticeably better the next day. Cool it fully before refrigerating, and store in a sealed container for up to 4 days. The wild rice keeps absorbing liquid as it sits, so add a splash of broth when you reheat it on the stovetop over medium heat.
To freeze, leave out the heavy cream before storing. The soup freezes well for up to 2 months. Thaw it overnight in the fridge, reheat on the stovetop, and stir in fresh cream once it is hot.
Instant Pot Mushroom and Wild Rice Soup
Ingredients
Equipment
Method
- Place the dried porcini mushrooms in a small bowl and pour 1 cup of hot water over them. Let them soak for at least 15 minutes while you prep the other vegetables. After soaking, lift the porcini out with a fork, chop them roughly, and set aside. Pour the soaking liquid through a fine mesh strainer or a coffee filter into a separate cup, leaving behind any grit at the bottom. Keep that strained liquid, it goes into the soup.
- Press Saute on your Instant Pot and add the olive oil. Once it shimmers, add the onion, celery, and carrots. Cook for 4 to 5 minutes, stirring occasionally, until the onion is soft. Add the garlic and stir for 30 seconds.
- Add the sliced cremini mushrooms to the pot. Cook for 5 to 6 minutes, stirring every minute or so, until they release their liquid and start to look golden around the edges. This step builds the base flavor so do not rush it. Press Cancel when the mushrooms look done.
- Add the rinsed wild rice, chopped rehydrated porcini mushrooms, strained porcini soaking liquid, vegetable broth, soy sauce, thyme, rosemary, bay leaf, salt, and pepper to the pot. Stir everything together. Secure the lid with the vent set to Sealing, and pressure cook on High for 28 minutes.
- When the timer goes off, let the pressure release naturally for 10 minutes. After 10 minutes, carefully turn the vent to Venting to release any remaining pressure. Open the lid and check the wild rice. It should be tender and some of the grains will have split open, which is the sign it is done. If it is still very chewy, put the lid back on and let it sit on Keep Warm for another 5 minutes.
- Remove the bay leaf. Stir in the heavy cream if using. Taste the soup and adjust salt and pepper to your liking. The broth should be full-flavored and earthy. If it tastes flat, a small extra splash of soy sauce will bring it up.
- Ladle into bowls and scatter fresh parsley over the top. Serve with crusty bread or a simple green salad.
Notes
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