Name: Instant Pot Wild Rice Mushroom Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup Wild Rice; 8 oz mushrooms, sliced; 1 medium onion, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 6 cups vegetable broth; 1 tsp poultry seasoning; FOR THE ROUX:; 2 tbsp olive oil; 2 tbsp all-purpose flour; 1 tsp salt (or to taste); ½ tsp black pepper powder; 1 cup coconut milk

👨‍🍳 Instructions

✨ Meez Magic · 11 steps → 12 actions

Ready to cook?

Immersive step-by-step Cook Mode with timers.

✨ Start Cook Mode

Add wild rice, sliced mushrooms, chopped onion, chopped celery, minced garlic, vegetable broth, salt, black pepper powder, and poultry seasoning to the Instant Pot inner steel pot

Stir ingredients thoroughly to distribute evenly

Cover with lid and set the vent valve to sealing position

Pressure cook on high pressure for 45 minutes, ensuring a tight seal

During the last 5 minutes of cooking, prepare the roux in a separate saucepan over medium heat

Heat olive oil in the saucepan until shimmering

Add all-purpose flour to the heated oil and cook for 2 minutes, stirring continuously to prevent burning

Gradually pour coconut milk into the flour mixture, whisking until smooth and well combined

Continue cooking the roux for 2 minutes until slightly thickened, then remove from heat

Once the Instant Pot beeps and cooking time is complete, turn off the pressure cooker and perform a quick release of the pressure

Add the prepared roux to the cooked soup base and stir until fully incorporated and creamy

Serve warm, garnished with fresh herbs if desired, accompanied by crusty bread or crackers and a side salad

🎉

You're all done!

Enjoy your instant pot wild rice mushroom soup — and don't forget to share.

From Cook Mode

Tips as you cook

Gather Soup IngredientsMise en place makes cooking easier
Load Instant PotChop veggies evenly for consistency
Stir IngredientsScrape the bottom to combine fully
Seal the LidDouble-check the valve is sealed
Watch out · Pressure Cook SoupDon't open the lid early
Gather Roux ItemsHave roux ingredients ready near stove
Heat the OilMedium heat prevents oil from smoking
Watch out · Cook the FlourStir constantly to avoid burning

Swaps, storing and making ahead

Good to know

Swaps

No coconut milk? Use another unsweetened plant-based milk like cashew or oat milk for the roux.
No poultry seasoning? Mix dried thyme, sage, and a pinch of rosemary as a substitute.
No wild rice on hand? A wild rice blend works too, though cooking time may vary slightly.

Storing it

Store leftovers in an airtight container in the fridge for 1–2 days. Reheat on the stovetop until steaming hot, adding a splash of broth if it has thickened.