Instant Pot Wild Rice and Mushroom Soup

A bowl of wild rice and mushroom soup with a spoon.

Instant Pot Wild Rice and Mushroom Soup

This soup is loaded with mushrooms and veggies. If you use a wild rice blend it will be much thicker than if you use standard wild rice but either option works in this soup. Finish it off with the half and half at the end so the dairy doesn't curdle.

5 from 3 votes

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Prep Time: 15

Cook Time: 28

Additional Time: 10

Total Time: 53

Servings: servings

Calories: 197kcal

Author: Dahn Boquist

Ingredients

2 tablespoons olive oil
1 yellow onion chopped
4 large carrots chopped
4 stalks of celery chopped
16 ounces fresh mushrooms sliced
4 to 5 cloves of garlic minced
5 cups chicken broth
1 cup uncooked wild blend rice
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried sage
1 teaspoon dried thyme
2 bay leaves

Add last

1 cup half and half

Optional step for thicker soup:

2 tablespoons cornstarch
1/4 cup cold water

Instructions

Set the Instant Pot to saute mode and pour in the olive oil.
When the pot is hot add the onion, carrots, celery, and mushrooms. Saute for 5 to 7 minutes until the veggies are softened. Stir in the garlic for 30 seconds.
Pour in the broth. Use a spatula or wooden spoon to scrape the bottom of the pot in case any bits of food got stuck.
Add the wild rice, salt, pepper, sage, and thyme.
Place the lid on and make sure the valve is in the sealed position. Cook on high pressure for 28 minutes.
Let the pressure release naturally for 10 minutes then turn the valve to release the rest of the steam.
Open the lid and remove the bay leaves. Stir in the half and half.

To thicken the soup:

If you want the soup thicker, set the pot to saute mode. Combine the cornstarch and water in a bowl and whisk until smooth. Stir into the instant pot and cook on saute mode for 4 to 5 minutes.

Notes

When you add the veggies and mushrooms to the pot it will appear very full. After you saute the veggies and mushrooms, they will cook down and leave room in the pot.
This recipe was originally written using Lundbergs Wild Blend rice. It also works well with standard wild rice. Do not use instant rice or white rice.
If you use a wild blend rice like Lundberg’s Wild Blend, the soup will be pretty thick. If the rice is 100% wild rice (and not a blend), the soup will be more broth-like in consistency.