Instant Pot Mushroom Wild Rice Soup Recipe

Nestled in the heart of autumn, or really any time a comforting, soul-warming meal is needed, there’s nothing quite like a rich and creamy soup to bring everyone to the table. My family, always eager taste testers, absolutely devoured this Instant Pot Mushroom Wild Rice Soup. The depth of flavor, from the earthy mushrooms to the nutty wild rice, simmered to perfection in the Instant Pot, is simply incredible. Even my son, who usually eyes anything mushroom-related with suspicion, went back for seconds, proclaiming it “the best soup ever!” It’s become a regular request in our household, and I’m thrilled to share this incredibly easy and deeply satisfying recipe with you. Get ready to experience a symphony of flavors in a bowl – you won’t be disappointed!

Ingredients

This recipe utilizes simple, wholesome ingredients to create a deeply flavorful and satisfying soup. Here’s what you’ll need to gather:

• Dried Wild Rice Blend: 1 cup. A blend is recommended for a more complex flavor profile and texture. Look for blends that include true wild rice along with other long-grain rice varieties.
• Assorted Mushrooms: 1.5 lbs. A mix of mushrooms adds layers of flavor and texture. Consider using cremini, shiitake, oyster, and portobello. You can also include foraged mushrooms like chanterelles or morels if available and in season for an even more gourmet experience.
• Yellow Onion: 1 large, diced. Yellow onions provide a foundational savory sweetness to the soup.
• Celery: 2 stalks, diced. Celery adds a subtle herbaceous note and aromatic depth.
• Carrots: 2 medium, diced. Carrots contribute sweetness and color to the soup.
• Garlic: 4 cloves, minced. Fresh garlic is crucial for that pungent, aromatic kick.
• Vegetable Broth: 8 cups. High-quality vegetable broth forms the liquid base of the soup. Low-sodium broth is recommended to control the salt level. You can also use chicken broth for a non-vegetarian version.
• Heavy Cream: 1 cup. Heavy cream adds richness and creaminess to the soup. For a lighter option, you can use half-and-half or coconut cream for a vegan version.
• Dry White Wine: ½ cup (optional). A dry white wine, like Sauvignon Blanc or Pinot Grigio, adds acidity and depth of flavor. You can substitute with extra vegetable broth and a squeeze of lemon juice if omitting.
• Fresh Thyme: 2 sprigs. Fresh thyme provides a lovely earthy and slightly lemony aroma.
• Bay Leaf: 1. Bay leaf is essential for adding subtle depth and complexity to soups and stews.
• Olive Oil: 2 tablespoons. Olive oil is used for sautéing the vegetables and mushrooms.
• Butter: 2 tablespoons (optional, for extra richness). Butter enhances the flavor and richness, especially when sautéing mushrooms. You can use all olive oil for a dairy-free version.
• Salt: To taste. Kosher salt or sea salt is recommended.
• Black Pepper: Freshly ground, to taste. Freshly ground black pepper offers the best flavor.
• Fresh Parsley: ¼ cup, chopped (for garnish). Fresh parsley adds a bright, herbaceous finish and visual appeal.
• Optional Garnishes: Shredded Parmesan cheese, croutons, toasted pecans, a swirl of truffle oil.

Instructions

This Instant Pot Mushroom Wild Rice Soup recipe is incredibly straightforward and comes together quickly thanks to the magic of pressure cooking. Follow these step-by-step instructions for a perfect pot of soup every time:

1. Sauté Aromatics and Mushrooms: Turn your Instant Pot to the “Sauté” function and select “More” or “High” heat. Add olive oil (and butter, if using) to the pot. Once the oil is hot and shimmering, add the diced onion, celery, and carrots. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onions become translucent.
2. Add Garlic and Mushrooms: Add the minced garlic to the pot and sauté for another minute until fragrant, being careful not to burn the garlic. Next, add the assorted mushrooms to the pot. Sauté the mushrooms for about 8-10 minutes, stirring frequently, until they release their moisture and begin to brown slightly. This step is crucial for developing deep mushroom flavor. Don’t overcrowd the pot; if necessary, sauté the mushrooms in batches to ensure proper browning. If using dry white wine, deglaze the pot by pouring it in and scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce slightly for a minute or two.
3. Add Remaining Ingredients: Turn off the “Sauté” function. Add the dried wild rice blend, vegetable broth, fresh thyme sprigs, and bay leaf to the Instant Pot. Season generously with salt and freshly ground black pepper. Stir everything to combine, ensuring the wild rice is submerged in the liquid.
4. Pressure Cook: Secure the Instant Pot lid, ensuring the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the cooking time for 25 minutes at high pressure.
5. Natural Pressure Release: Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 15 minutes. After 15 minutes, carefully quick release any remaining pressure by moving the valve to the “Venting” position. Be cautious of the steam release. Once the pressure is fully released and the float valve has dropped, carefully open the Instant Pot lid.
6. Remove Thyme and Bay Leaf: Remove the thyme sprigs and bay leaf from the soup and discard them.
7. Stir in Cream: Stir in the heavy cream (or your chosen alternative) into the soup. Stir gently to combine and heat through. Do not boil the soup after adding the cream, as it may curdle. If you prefer a thicker soup, you can use an immersion blender to partially blend a portion of the soup to your desired consistency. Be careful when blending hot liquids. Alternatively, you can remove a couple of cups of soup and blend it in a regular blender before returning it to the pot.
8. Season to Taste and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Stir in fresh parsley. Ladle the hot soup into bowls and serve immediately, garnished with your desired toppings.

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredients used and portion sizes.)

Serving Size: Approximately 1.5 cups

Servings Per Recipe: Approximately 8 servings

Estimated Nutritional Information Per Serving:

• Calories: 350-450 kcal
• Fat: 25-35g
  • Saturated Fat: 15-20g
• Cholesterol: 70-90mg
• Sodium: 500-700mg (depending on broth and added salt)
• Carbohydrates: 25-35g
  • Fiber: 5-7g
  • Sugar: 5-8g
• Protein: 8-12g

These values are approximate and will vary based on the specific ingredients used and portion sizes. Using lighter cream or omitting butter will reduce the fat and calorie content. Using low-sodium broth will reduce the sodium content.

Preparation Time

This Instant Pot Mushroom Wild Rice Soup is relatively quick to prepare, especially for such a deeply flavorful and satisfying dish. Here’s a breakdown of the time involved:

• Prep Time: 20-25 minutes (This includes chopping vegetables, cleaning mushrooms, and gathering ingredients).
• Cook Time (Sauté + Pressure Cook + Release): Approximately 50-60 minutes (Sautéing: 15-20 minutes, Pressure Cooking: 25 minutes, Natural Pressure Release: 15 minutes).
• Total Time: Approximately 1 hour 10 minutes – 1 hour 25 minutes.

While the total time is over an hour, the active cooking time is significantly less, as the Instant Pot does most of the work. This makes it a great option for a relatively hands-off and flavorful meal, perfect for busy weeknights or cozy weekends.

How to Serve

This Instant Pot Mushroom Wild Rice Soup is delicious and versatile, making it perfect as a starter, a light lunch, or a hearty main course. Here are some serving suggestions to elevate your soup experience:

As a Starter or Light Lunch:

• Simple and Classic: Serve the soup on its own in a bowl, garnished with fresh parsley and a sprinkle of black pepper.
• Crusty Bread: Pair with a side of crusty bread, sourdough, or baguette for dipping and soaking up the delicious broth.
• Side Salad: Serve alongside a light green salad with a vinaigrette dressing to balance the richness of the soup.
• Grilled Cheese: A classic pairing! A simple grilled cheese sandwich is perfect for dipping into the creamy soup.

As a Hearty Main Course:

• Toasted Croutons: Top with homemade or store-bought croutons for added texture and crunch.
• Shredded Cheese: Garnish with shredded Parmesan, Gruyere, or cheddar cheese for extra richness and flavor.
• Toasted Nuts: Add toasted pecans, walnuts, or almonds for a nutty crunch and flavor contrast.
• Protein Boost: Add shredded cooked chicken, turkey, or sausage to the soup to make it a more substantial meal.
• Swirl of Cream: Drizzle a swirl of extra heavy cream or truffle oil on top for a luxurious finish.
• Fresh Herbs: Garnish with additional fresh herbs like chives, dill, or tarragon, depending on your preference.
• Serve with a Hearty Salad: For a complete and balanced meal, serve with a more substantial salad, like a kale salad with roasted vegetables or a quinoa salad.

Additional Tips

To ensure your Instant Pot Mushroom Wild Rice Soup is a resounding success, here are five helpful tips:

• Don’t Skip the Sautéing: Sautéing the vegetables and especially the mushrooms is crucial for developing deep flavor. Browning the mushrooms brings out their umami richness and adds complexity to the soup. Take your time with this step and don’t rush it.
• Use a Variety of Mushrooms: Using a mix of different types of mushrooms will significantly enhance the flavor profile of your soup. Each type of mushroom brings its unique texture and flavor notes. Experiment with different combinations to find your favorite blend.
• Toast the Wild Rice (Optional but Recommended): For an even nuttier flavor, consider toasting the wild rice before adding it to the Instant Pot. Simply sauté the dry wild rice in the Instant Pot with the vegetables for a few minutes until fragrant before adding the broth. This step adds an extra layer of depth to the soup.
• Adjust the Creaminess to Your Liking: The recipe calls for 1 cup of heavy cream, but you can adjust this amount to your preference. For a richer and creamier soup, use more cream. For a lighter version, use less cream, half-and-half, or even milk. You can also use plant-based cream alternatives like coconut cream or cashew cream for a vegan version.
• Make it Ahead and Freeze: This soup is perfect for making ahead of time. It actually tastes even better the next day as the flavors meld together. You can store leftover soup in the refrigerator for up to 3-4 days. It also freezes beautifully. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

FAQ Section

Here are some frequently asked questions about making Instant Pot Mushroom Wild Rice Soup:

Q1: Can I make this soup vegetarian or vegan?

A: Yes, absolutely! To make this soup vegetarian, ensure you are using vegetable broth. To make it vegan, substitute the heavy cream with full-fat coconut cream or cashew cream for richness. You can also use olive oil instead of butter for sautéing. The rest of the ingredients are naturally plant-based.

Q2: Can I use different types of rice?

A: While this recipe is specifically for wild rice soup, you can experiment with other types of rice. Brown rice or a brown rice blend would be a good substitute for a nuttier flavor and similar cook time. White rice or quicker-cooking rices are not recommended as they may become mushy during the pressure cooking time. If you want to use white rice, you would need to adjust the cooking time significantly.

Q3: I don’t have an Instant Pot. Can I make this on the stovetop?

A: Yes, you can definitely make this soup on the stovetop! Follow the sautéing steps as instructed in a large pot or Dutch oven. After sautéing, add the wild rice, broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for about 45-60 minutes, or until the wild rice is tender and cooked through. Stir in the cream at the end and season to taste. Stovetop cooking will take longer than the Instant Pot method.

Q4: Can I add meat to this soup?

A: Yes, you can add cooked meat to make this soup heartier. Shredded cooked chicken, turkey, or diced cooked sausage (like Italian sausage or chicken sausage) would be delicious additions. Add the cooked meat towards the end of the cooking process, after pressure cooking and before adding the cream, to heat it through.

Q5: What if I don’t have fresh thyme or bay leaf? Can I use dried herbs?

A: Yes, you can substitute dried thyme and bay leaf if you don’t have fresh. Use about 1 teaspoon of dried thyme in place of the fresh sprigs and 1 dried bay leaf. Dried herbs are more concentrated in flavor, so use less than fresh. You can also add a pinch of dried rosemary or sage for additional herbal complexity if desired.

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