This soup is a light yet satisfying combination of savory mushrooms and nutty brown rice. For a pretty presentation, garnish each bowl of soup with a sprinkle of chopped fresh herbs, like parsley, thyme, or oregano.

Excerpted from The Everything® Mediterranean Instant Pot® Cookbook by Kelly Jaggers. Copyright © 2020 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.


Wild Rice and Mushroom Soup [Vegan]





  • 2 tablespoons olive oil
  • 2 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 medium yellow onion, peeled and chopped
  • 2 (8-ounce) containers sliced button mushrooms
  • 3 cloves garlic, peeled and minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup wild rice blend
  • 6 cups vegetable broth


  1.  Press the Sauté button on the Instant Pot and heat oil. Add carrots, celery, and onion. Cook until vegetables are just tender, about 5 minutes. Add mushrooms and cook until they begin to release their juices, about 4 minutes.
  2. Add garlic, thyme, oregano, salt, pepper, and rice, and sauté until garlic is fragrant, about 1 minute. Press the Cancel button, add broth, and stir well. Close lid, set steam release to Sealing, press the Manual button, and set time to 25 minutes.
  3. When the timer beeps, quick-release the pressure until the float valve drops, open lid, and stir well. Serve hot.


Wild rice isn’t really a rice at all; it’s the seed of an aquatic grass. It is high in protein and fiber, and it’s naturally gluten-free. Wild rice is a good source of both magnesium and lysine, which are good for digestion and beneficial for your nervous system. Because it’s minimally processed, wild rice retains most of its nutrients. With a toasty, nutty flavor, and a slightly chewy texture, wild rice is delicious on its own but can be added to other grain dishes to enhance flavor and texture.


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