Pressure Cooker Wild Rice & Mushroom Soup {in less than 30 minutes!}

Do you struggle with getting nutritious meals on the table quickly? Sometimes it's so tempting to whip out that blue box of mac 'n cheese and call it good. Before you do, try this nutrient-dense Pressure Cooker Wild Rice and Mushroom Soup. Loaded with veggies, real wild rice, and gut-healthy bone broth, it cooks in less than 30 minutes in your pressure cooker!


Do you struggle with getting nutritious meals on the table quickly?

Sometimes it’s so tempting to whip out that blue box of mac ‘n cheese and call it good.

Don’t get that box out just yet! An easy solution to this problem is…


Soups are naturally nutritious when made with the right ingredients and can be a vehicle to get more vegetables in your diet. Moreover, when made with gut-healing bone broth and nutritious wild rice, the soup has the potential to be a superfood.

I’m not over-exaggerating when I say soup can be a superfood. Bone broth, when made right, has an impressive list of potential benefits, like…

  • helps with gut-healing because the nutrients in bone broth are easily assimilated in our bodies
  • maintains strong bones and supports joint health because of the natural collagen and gelatin in rich bone broth
  • supports healthy immune response and natural immune system function thanks to bone broth’s amino acid profile and it’s the ability to aid in detoxification processes.

That’s why I feel confident using bone broth in many recipes. I know that I am providing nutrients, amino acids, and other vitamins to my family and my own body.

Pressure Cooker Wild Rice and Mushroom Soup

In addition to bone broth, hand-parched wild rice adds even more nutrition to this soup. True wild rice grows in wild, clear lakes and requires special conditions to grow — conditions which are specific to northern Minnesota and Canada.

Wildly Organic Wild Rice is not genetically modified and has not been altered like most other grains in the States. Furthermore, this wild rice is a natural grain native to Minnesota and is not a farm crop and neither can it be cultivated. Rather, it’s an ancient grain that is grown on non-depleted soils at the bottom of clear, cool lakes.

This Wild Rice and Mushroom Soup are easily made in your electric pressure cooker (such as the Instant Pot), making weeknight meals stress-free! With hearty mushrooms and delicious bone broth, you won’t even miss the meat in this meatless soup. However, if you happen to have some leftover roast chicken, you’re welcome to toss in a few bits to add more sustenance.

While most soups call for flours or starches to thicken, the final touch to this soup is cream cheese! It not only adds amazingly rich flavor but also serves as a way to slightly thicken this Pressure Cooker Wild Rice and Mushroom Soup.

Do you regularly prepare wild rice? What are your favorite wild rice dishes?

Pressure Cooker Wild Rice & Mushroom Soup
This Instant Pot Wild Rice and Mushroom Soup is loaded with onions, mushrooms, carrots, and celery. It's perfectly seasoned with just the right amount of herbs and spices.
    Servings8 servings
    Prep Time15 minutes
    Cook Time20 minutes
    Passive Time40 minutes
    • 2tablespoons Wildly Organic Refined Coconut Oilor healthy cooking fat such as butter, lard, or tallow
    • 1 large yellow oniondiced
    • 12oz button mushroomswhite or baby bella
    • 5 garlic clovesminced
    • 1/2teaspoon white pepper
    • 1cup Wildly Organic Wild Ricerinsed
    • 3 medium carrotssliced
    • 2 celery stalkschopped
    • 2-1/2quarts bone broth or vegetable broth for vegans
    • 4sprigs fresh thyme
    • 2 bay leaves
    • 8oz full fat cream cheese or vegan cheese substitute
    1. Press "sauté" on your electric pressure cooker. I'm using an Instant Pot. Add cooking fat to melt.
    2. Add diced onions and sauté for 2 to 3 minutes or just until translucent. Add quartered mushrooms and sauté for 2 more minutes.
    3. Add garlic and give a quick stir. Turn pressure cooker off.
    4. Add the rest of the ingredients (except for cream cheese) in the order listed.
    5. Close lid, set the valve to "sealing" and select "manual" cooking function. Reduce time to 15 minutes and allow to cook.
    6. When cooking time is completed, allow to NPR (naturally pressure release) for 5 minutes, followed by QPR (quick pressure release) the rest of the pressure.
    7. When safe to do so, carefully open the pressure cooker.
    8. Using tongs, remove thyme sprigs and bay leaves if desired.
    9. Add cream cheese and stir well to incorporate.
    10. Enjoy with your favorite crusty bread or as is.

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