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Instant Pot Wild Rice Mushroom Soup (Vegan)

Instant Pot Wild Rice Mushroom Soup (Vegan)

Nisha Vora
A creamy, protein-packed Vegan Wild Rice Mushroom Soup made in the Instant Pot! It’s made with a fraction of the effort as traditional wild rice soup, gets a protein helping hand from white beans, and is 100% creamy yet 100% dairy-free.
5 from 9 votes
Prep Time 20 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 25 mins
Course Dinner, Lunch
Cuisine American
Servings 6


  • 1 medium yellow onion, chopped
  • 3 carrots, chopped
  • 3 ribs celery, chopped
  • 6 cloves garlic, chopped
  • 10 ounces mixed mushrooms, sliced
  • 8 ounces dried cannellini beans, soaked for 15 minutes
  • 1 cup uncooked wild rice (not a “wild rice blend”)
  • 4 cups vegetable broth
  • 2 1/2 cups water (or more vegetable broth)
  • 2 teaspoons kosher salt, plus more to taste
  • Freshly cracked black pepper to taste
  • Bouquet Garni: 2 dried bay leaves + a few sprigs each of fresh thyme, sage and rosemary, tied together in a bundle with kitchen twine (see the video for instructions)
  • 2 cups cold creamy plant-based milk (I used carton/drinking coconut milk; you could also use oat milk)
  • 1/4 cup cornstarch or arrowroot powder


  • Soak the cannellini beans for 15 minutes in cool water while you prep the rest of the ingredients.
  • Lightly grease the inner pot of the Instant Pot. This is optional but helps prevent the rice from sticking to the bottom and makes cleanup easier. If you are oil-free, skip this step.
  • Place the onions, carrots, celery, garlic, mushrooms, soaked cannellini beans, wild rice, vegetable broth, water, 2 teaspoons kosher salt, black pepper to taste, and bouquet garni in the Instant Pot. Stir to combine.
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook (or Manual) setting at high pressure and set the cook time to 45 minutes.
  • Once the 45-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting. Open the pot and remove the bouquet garni.
  • While the pressure is releasing, make the slurry: whisk together the plant-based milk and cornstarch or arrowroot powder, whisking well until no clumps remain.
  • Select the Sauté setting. Once the soup is starting to boil, add the cornstarch or arrowroot slurry to the Instant Pot, along with a few pinches of kosher salt and stir well to incorporate. Heat for approximately 5 minutes, or until the soup has thickened (arrowroot powder takes less time to thicken). The soup will also thicken as it rests.
  • If you want the soup to be extra creamy, run an immersion blender through about half of the soup (or transfer half of it to a stand blender) and roughly purée. Stir well so the unblended soup is incorporated into the blended soup.
  • Store leftovers in an airtight container in the fridge for up to 5 days.


Keyword gluten-free, instant pot, mushrooms, no added oil, nut-free, soup, soy-free, wild rice
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