The most comforting soup in all the land! This super easy and healthy Instant Pot Vegan Cream of Mushroom and Wild Rice Soup is the ultimate cold-weather meal. Stovetop option as well.
So 2019 was the year of falling in love with the Instant Pot. I blame Jeff.
He fell head over heels for it, making his lunches in this magical machine daily. Naturally I had to see what all the fuss was about. And alas, I get it!
It’s a miracle worker. It gives an entirely new meaning to “set it and forget it.” I was so afraid to learn how to use it but the reality is that it couldn’t be simpler to use.
I’m still obsessed with my Creamy Broccoli and Cauliflower Soup and of course my top-rated Yummiest Vegetable Soup, but this Vegan Cream of Mushroom and Wild Rice Soup maaaay be my favorite soup of all time.
It’s just so…craveable. You’ll have to make it to know what I mean, mmmk? Mmmk.
Vegan instant pot soup that’s good for ya, too!
I grew up looooooving cream of mushroom and wild rice soup. Ya know, like the Panera kind in a sourdough bread bowl the size of my head. Is there even any other kind? But wait…the bread bowl. I DIE FOR IT.
This dairy-free version requires no cream but still somehow tastes decadently creamy and fantastically satisfying. Truly comfort food in a bowl!
The key is cashews. Because you know, the key is always cashews. Simply give them a soak, blend with water until luxuriously smooth and creamy, then stir into the soup. Cashews + liquid = magic. Instant creaminess!
And get this—pressure cooking preserves nutrients in food better than any other cooking method! That’s right, it’s not temperature that harms the nutrients in food, it’s the length of cooking.
Wild rice fun facts:
We don’t want a blend here, we want 100% wild rice. If you use another kind of rice, the cooking time will vary. You can find wild rice at Trader Joe’s and Giant Eagle in good sized bags versus the 4oz boxes some stores carry. I used this one.
Did you know wild rice isn’t actually rice at all? It’s technically a type of grass grown in freshwater that has seeds resembling rice. Since it looks and cooks like rice, it’s called rice. It’s known for its robust, nutty flavor.
Wild rice is rich in manganese, phosphorus, and zinc and has more protein than any other kind of rice.
Easy stovetop version included.
No Instant Pot? Have no fear! See the recipe notes for full-proof instructions on making this soup on the stove.
Simply soak the cashews and then sauté in olive oil the onion, carrot, celery, mushrooms, garlic, and salt in a dutch oven over medium heat for 10 minutes. Add spices, wild rice, and broth.
Bring to a boil, then lower heat and simmer uncovered for about an hour, or until rice is tender, stirring occasionally. Proceed with step three. Done!
This cookbook is great if you’re looking for more healthy Instant Pot recipes. And I have this Vegan Instant Pot Cookbook on my wishlist, too!
Behold, SOUP SEASON.
Craving more soup goodness? Don’t miss my other stellar soup recipes!
- Vegan Cream of Broccoli and Cauliflower Soup
- Yummiest Vegetable Soup
- Healthy Salmon Corn Chowder
- Golden French Lentil Soup
- Vegan Cream of Broccoli Soup
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The most comforting soup in all the land! This super easy and healthy Instant Pot Vegan Cream of Mushroom and Wild Rice Soup is the ultimate cold-weather meal. See recipe notes for stovetop version.
Ingredients
- 3/4 cup raw cashews
- 1 1/2 cups chopped onion (1 medium onion), diced
- 1 1/2 cups chopped carrot (4 medium carrots)
- 1 1/2 cup chopped celery (4 ribs celery)
- 8 oz sliced mushrooms (2 cups, add more if you love mushrooms!)
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 3/4 cup uncooked wild rice (do not use a blend)
- 4 cups vegetable broth
- 1 1/4 tsp kosher salt
- 1 tbsp soy sauce (sub tamari for gluten free)
- 2 cups fresh spinach, chopped
- Freshly ground black pepper, to taste
Instructions
- Place cashews in a small bowl. Cover with very hot water and let soak while you make the recipe.
- Place remaining ingredients except soy sauce and spinach in the Instant Pot. Cook on manual, high pressure for 40 minutes. Note that it takes ~10 minutes for the pot to come up to pressure before it starts cooking and counting down. Once it’s done, carefully quick release any remaining steam using the valve on top. Remove the lid and turn the machine off.
- Drain and rinse cashews. Place in blender (I used my Nutribullet) with 1 cup water and blend until completely smooth and creamy. Stir into soup along with soy sauce and spinach. Serve with crusty bread or croutons, of course!
Notes
Stovetop version: Follow step 1 and then sauté in olive oil the onion, carrot, celery, mushrooms, garlic, and salt in a dutch oven over medium heat for 10 minutes. Add spices, wild rice, and broth. Bring to a boil, then lower heat and simmer uncovered for about an hour, or until rice is tender, stirring occasionally. Proceed with step three.
Yesssss! Aren’t Instant Pots the best?! Making this ASAP!
Made this today! YUMMMMY! I didn’t have any sage, so subbed in a packet of Sazon; and I don’t care for spinach, so I subbed in Arugula. Otherwise, followed exact recipe. Truly amazing. Highly recommend! I’ll post a photo on your Pinterest link.
Fabulous!! How yummy that you subbed arugula. So glad you enjoyed it, Marnie!
I do not have an instant pot so I did the stovetop version. This recipe turned out INCREDIBLE. I’m not vegan and was skeptical about substituting cream with cashew but now I think I prefer it! This soup is so cozy
Your comment made my day! I’m not vegan either obviously BUT it’s so fun to experiment with dairy-free, plant-based versions 🙂 Thanks for coming back to let me know how much you enjoyed it!
Made this and very yummy!!! Thanks for the recipe!
Wonderful! Thanks for letting me know, Teresa!
Made this tonight and I’m SO glad I did! I was super anxious about the blended cashews, but holy cow a) it was easy b) it was delicious! Another easy win for the pressure cooker ? thanks for posting!
Heck yes! Cashew cream is seriously life-changing. Thrilled you loved it! I swear it gets better after sitting in the fridge, too!
I’d like to make this but my son is allergic to nuts. What would you suggest? Maybe coconut cream?
Reader Carrie commented that she used a can of light coconut milk!
I made this last night (instant pot) with one substitution; instead of the cashew cream I thew in a can of light coconut milk. This soup is extremely easy to throw together and has great flavor right away. (i.e., defies the rule of soup; it’s usually better the next day.) We’ll be making this on HEAVY rotation, right next to your creamy vegan broccoli cauliflower soup and ALWAYS a salad with your balsamic vinaigrette!
Hahaha isn’t it crazy how flavorful it is? I think the soy sauce really makes it! I’m so thrilled that the coconut version worked for you. Thanks so much, Carrie!
This was awesome and so easy with the instapot! I added some Hatch green chile which was a nice addition and gave it a little heat. It was perfect on a cold snowy evening!
Mmmm love hatch green chiles. Thanks for letting me know, Gina!
Made this soup last night and as usual… absolutely amazing! I shared with my friends who are very skeptical of “healthy” foods and they completely loved it. I did the stove top version and I will say that after a night in the fridge, it became very thick so I added another 4 cups of vegetable stock. Might be because I like to add lots of veggies though (oopsie). Overall, super easy and delicious!
I’m sooo happy to hear that! Thanks, Athena 🙂 Yes, the more veggies you add, the thicker it’ll be. Cheers to cozy soup!!
I’m a little confused. Do we need to put it in the IP for 40 minutes??? That seems incredibly long so I just wanted to doublee-check.
Thank you.
Yep, that’s correct! Wild rice takes a while 🙂 Enjoy!
We are big mushroom lovers over here – I think this would be a hit! 🙂 Does it freeze well?
I haven’t frozen this one, but I don’t see why not!