Go Back
Instant Pot Mushroom and Wild Rice Soup, instant pot soup recipes
Brittany Stage

Instant Pot Mushroom and Wild Rice Soup

A rich, earthy vegetarian soup with cremini and dried porcini mushrooms, wild rice, and a savory broth that tastes like it simmered all afternoon. The Instant Pot gets the wild rice perfectly cooked in about 30 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 oz dried porcini mushrooms roughly 1/2 cup loosely packed
  • 1 cup hot water for soaking the porcini
  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 3 stalks celery diced
  • 2 medium carrots peeled and diced
  • 1 lb cremini mushrooms sliced
  • 1 cup wild rice rinsed, not wild rice blend
  • 5 cups vegetable broth low sodium
  • 1 tbsp soy sauce low sodium
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 whole bay leaf
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 1/3 cup heavy cream optional, stirred in at the end
  • 1/4 cup fresh parsley chopped, for serving

Equipment

  • 6-quart or larger Instant Pot
  • small bowl for soaking mushrooms

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Ladle into bowls and scatter fresh parsley over the top. Serve with crusty bread or a simple green salad.

Notes

Do not substitute a wild rice blend for pure wild rice. Blends contain white rice that will become overcooked and mushy at the 28-minute pressure time that true wild rice needs.