Instant Pot Wild Rice Mushroom Soup Recipe – A dump and stir soup
made with wild rice, mushrooms, veggies and broth. It’s creamy,
comforting and super easy to make. It’s great not just for fall, winter
or thanksgiving leftovers but for any time of the year. Vegan and
Gluten-Free options included.
10 minutes
45 minutes
55 minutes

Soup Base
3 medium carrots, chopped
2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
1 cup uncooked wild rice
4 ounces fresh mushrooms, sliced
3 cups vegetable broth
1 tsp salt
1 tsp Italian Herb Mix
A handful of greens like spinach or kale
Making the Roux
6 tbsp butter / olive oil
1/4 cup all purpose flour
1 cup milk / plant based milk
Making Gluten-Free Roux
1.5 tbsp gluten-free corn starch
1 cup cold milk
8 Crunchy artisan bread slices

Step 1: Make the soup base – Throw in all the ingredients of the soup, veggies, rice, broth, seasonings.
Cover the lid, seal the vent. Pressure cook on high heat for 45 minutes followed by a quick release of
the pressure manually.
Step 2: Make the roux – During the last 5 minutes of the soup being pressure cooked, on a stove top,
melt the butter. Add the flour . Gradually add the milk and continuously whisk vigorously for about a
minute to make the creamy sauce.
Step 3: Add the sauce and greens – Once the soup base and roux are ready, pour in the roux to the base
and throw in the greens, like spinach or kale. Give it a nice stir. Garnish
Step 4 : Garnish – Feel free to garnish it with some pepper flakes, cheese or artisan bread on the side.
Slow cooker Instructions
Step 1 : Add everything in the pot . Cover and cook on LOW for 4-6 hours.
Step 2 : Last 30 mins make the roux on in a saucepan add it to the crockpot .Mix well .
Step 3 : Cover and cook for the remaining time. When done enjoy the soup!

Soak or rinse the wild rice before cooking
Use fresh ingredients for the best flavor
Use only 100% wild rice for this recipe for the best results
If you need to make this gluten free, you can make the roux substituting cornstarch for the flour. You
just need to use 1.5 tbsp of corn starch compared to the flour.
To make the soup vegan, use an oil instead of butter and a milk alternative instead of milk.

CUISINE: American / CATEGORY: Instant Pot Soups