Instant Pot Wild Rice Soup (with mushrooms oh my gosh): This brings us to today. Yet another iteration of the wild rice soup that I so know and love. This time I ditched the chicken (although, to be fair, you can absolutely keep it around), added mushrooms, and put it in the Instant Pot.
This creamy vegan wild rice soup is perfect for warming up on a chilly autumn day. It’s my favorite kind of comfort food: satisfying and full of flavor, but unexpectedly packed with nutrition! And for my fellow mushroom-avoiders, this soup is super savory without any fungi to be found.
We often see wild rice in heavy, creamy soups, but it makes a fantastic addition to lightened up vegetable soups as well. The hearty texture and earthy, nutty taste is a wonderful way to change up your soup game. The wild rice makes it so comforting and pleasantly filling, thanks to a nice boost of protein and fiber. (Just one cup of uncooked wild rice has 24 grams of protein!) It does take a little longer to cook, about 50 minutes, so if you’re short on time feel free to cook the rice beforehand and just add it in and lessen the overall cooking time. (I’ve done this many times with any leftover wild rice.) As always, soup is one of the most versatile recipes so change it up with your own favorite herbs and veggies: zucchini, bell pepper, cabbage, peas, corn, potatoes, etc.!