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Instant Pot Mushroom Wild Rice Soup

A wonderful and filling soup
Prep Time20 minutes
Cook Time30 minutes
Natural Pressure Release30 minutes
Course: Main, Main Course, Soup
Cuisine: American
Keyword: instant pot soups that are meals, vegetarian instant pot soups, wild rice soup with mushrooms
Servings: 6
Calories: 423kcal


  • 1 lb mushrooms fresh, thickly sliced
  • 1 cup rice wild rice or wild rice blend
  • 1 cup carrots diced
  • 1/2 cup onion finely chopped
  • 2 celery ribs diced
  • 4 cups chicken or vegetable stock
  • 1 bay leaf
  • 1/4 tsp thyme dried or 3-4 sprigs fresh thyme
  • 2 tsp salt
  • 1/2 tsp pepper
  • 8 oz chopped spinach fresh or frozen
  • 1/2 cup cream


  • 1 1/2 cups milk
  • 4 tbs flour
  • 4 tbs butter


  • Place the mushrooms, wild rice, carrots, onion, celery, stock, bay leaf, thyme, salt and pepper in the Instant Pot.
  • Seal and set on "soup" setting, or 30 minutes at high pressure. When time is up, let the pressure reduce naturally--this will take approximately 30 minutes.
  • Remove lid when pressure has dropped and add the spinach and cream. Stir. The residual heat is enough to wilt the spinach.
  • For thickening, melt the butter in a small saucepan. Whisk in the flour and let it cook and bubble for 2 minutes. Slowly whisk in the milk and cook over medium heat until it begins to boil; cook for 2 minutes then whisk into the soup.



Serving: 1serving | Calories: 423kcal | Carbohydrates: 39g | Protein: 16g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 951mg | Potassium: 672mg | Fiber: 3g | Sugar: 7g | Vitamin A: 8683IU | Vitamin C: 7mg | Calcium: 161mg | Iron: 2mg