# Instant Pot Wild Rice Mushroom Soup

Instant Pot Wild Rice Mushroom Soup takes 55 min (10 min prep, 45 min cooking) and serves 6.

Recipe by cookingcarnival.com · original: https://www.cookingcarnival.com/instant-pot-wild-rice-mushroom-soup/?utm_source=Pinterest&utm_medium=organic  
Cuisine: American · Dish: Soups & stews, Rice & grains  
On Meez: https://meezenplace.app/recipes/instant-pot-wild-rice-mushroom-soup-recipe (with step-by-step Cook Mode)

Instant Pot Wild Rice Mushroom Soup is Vegan, Good for you, and just what everyone needs in winter. It is such a hearty and satisfying soup which will quickly become a new favorite to add into your rotation.

## Ingredients (serves 6)

- 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

## Steps

1. 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
2. Stir ingredients thoroughly to distribute evenly
3. Cover with lid and set the vent valve to sealing position
4. Pressure cook on high pressure for 45 minutes, ensuring a tight seal
5. During the last 5 minutes of cooking, prepare the roux in a separate saucepan over medium heat
6. Heat olive oil in the saucepan until shimmering
7. Add all-purpose flour to the heated oil and cook for 2 minutes, stirring continuously to prevent burning
8. Gradually pour coconut milk into the flour mixture, whisking until smooth and well combined
9. Continue cooking the roux for 2 minutes until slightly thickened, then remove from heat
10. Once the Instant Pot beeps and cooking time is complete, turn off the pressure cooker and perform a quick release of the pressure
11. Add the prepared roux to the cooked soup base and stir until fully incorporated and creamy
12. Serve warm, garnished with fresh herbs if desired, accompanied by crusty bread or crackers and a side salad

## 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.

### Making it ahead

The soup base can be cooked a day ahead and kept in the fridge; stir in the freshly made roux when ready to serve.

## Nutrition (per serving, 1 soup bowl, as published by cookingcarnival.com)

- Calories: 253 kcal
- Protein: 6 g
- Carbohydrates: 42 g
- Sugar: 9 g
- Fiber: 4 g
- Fat: 6 g
- Saturated fat: 2 g
- Cholesterol: 7 mg
- Sodium: 1405 mg