Instant Pot Wild Rice Mushroom Soup Vegan

Unlike most wild rice mushroom soups, this soup also has white beans, which (a) adds to the creamy texture, and (b) makes it a heartier, well-rounded meal. Plus, this soup couldn’t be easier to make! Once you chop up some veggies, you just toss everything into the Instant Pot and walk away! The cook time is pretty similar to the standard cook time on the stove for this kind of soup, but the beauty of the Instant Pot is you can set it and forget it! No need to occasionally check on the soup, stir it, or make sure it’s not bubbling over (or burning). Table of contents:1. Why you’ll like this recipe2. Tips for making this recipe3. Watch! How to make this soup4. Recipe card with notes

Why you’ll like this recipe

Easy and Hands Off. It’s made with half of the effort of a traditional wild rice soup. The only real work is chopping up the vegetables! Then you get to dump everything in the Instant Pot and let the machine do its magic! While the Instant Pot is working, spend your free hour working on your side hustle, playing with your kids, hitting the gym, or whatever you don’t spend enough time doing. The hands off nature of this recipe makes it a great choice for weeknight meals! Hearty. This soup is protein-packed! In addition to wild rice (which has 6 grams in 1/4 cup, uncooked) and mushrooms (3 grams in 1 cup, uncooked, for just 21 calories), this soup has cannellini beans! So, unlike a traditional wild rice soup, this feels like a full, balanced meal! These stats make it a great option for meal prep, in addition to the fact that this recipe makes a large quantity and stays good in the fridge for 4-5 days. Surprisingly Creamy. This soup is incredibly creamy and, no I didn’t use the vegan superstar ingredients cashews or canned coconut milk! Or, of course, cream or milk, which is what traditional wild rice soup recipes rely on. It’s a creamy, stick-to-your-ribs kind of soup that’ll satisfy your cold weather cravings. Wholesome. Despite being creamy and hearty, this soup is 100% wholesome and made with nourishing, whole food plant-based ingredients! It’s vegan, gluten-free, and oil-free!

Tips for making this recipe

Give the cannellini beans a quick 15-minute soak in water while you chop up the vegetables and prep any other ingredients. This improves the texture of the beans, making it less likely that some of your beans will have split skins. Beans with split skins look wrinkly and craggly. There will likely be a small number of beans that didn’t fully cook through, but not to worry – just scoop them out with a ladle and discard them. You’ll reduce the likelihood of having a few beans with split skins if you quick soak them. Don’t skip the bouquet garni! A bouquet garni is a fancy French term for a bundle of herbs tied together. It’s what infuses the soup with a deep aroma of fresh herbaceousness. If you’ve seen some of my Instant Pot recipes or have my cookbook The Vegan Instant Pot Cookbook, you know that I typically like to sauté a few ingredients in the Instant Pot before pressure cooking them. This is because that initial sauté helps create layers of flavors. However, with this soup, the bouquet garni (along with flavorful mushrooms) is sufficient to bring a rich depth of flavor to the soup. If you don’t have all of the specific herbs called for in the recipe, feel free to double up on another herb or use a similar herb (e.g., if you don’t have rosemary, add some oregano or add double the amount of thyme). Pick a creamy plant-based milk. I wouldn’t use almond milk (or rice milk), which are on the thinner side. I used a carton coconut milk beverage from So Delicious (affiliate link), which is quite creamy. Another good option would be unsweetened oat milk. And if you want to go extra creamy, use a can of “lite” or reduced-fat coconut milk! For the cornstarch or arrowroot powder slurry, make sure the milk is cold and hasn’t been sitting out. When making a slurry, you want want to make sure that your mixing liquid is cold. If you try adding cornstarch or arrowroot powder directly to the soup, you’ll get lots of clumps (eww). Be sure to re-stir or re-whisk the slurry just before adding it to the soup, as it will congeal while it sits. If you use arrowroot powder, it will take less time for the soup to thicken.

Watch! How to make this soup

And for full instructions, check out my Youtube video, which contains even more cozy vegan soups! That’s about all for this creamy vegan Instant Pot Wild Rice Mushroom Soup! If you make the soup, be sure to leave a comment below!