It’s been cold and dreary lately, and I’d been wanting to create a new, warm soup. Especially one that was super easy and fast in my Instant Pot. This Instant Pot Vegan Wild Rice Mushroom Soup turned out so amazing, my husband and I ate the entire thing and I had to make another batch the very next day!

This is one of my favorite types of recipes, which is pretty much a “dump recipe”. So you can throw it all in and walk away while it cooks. This recipe is whole food plant based, oil free and gluten free!

Mushrooms are the “Queen” of Superfoods

Mushrooms are a superfood that that can improve your immunity. They are often called the “Queen” of superfoods, with greens being the “King”.

In animal experiments & cell cultures, mushrooms have been shown to enhance the activity & function of Natural Killer T-Cells. NKTs detect cells that are damaged (and viruses), then attack and remove them.

Common mushrooms contain antigen-binding lectins which bind only to abnormal cells & then activate the body’s defenses. These lectins then become internalized into the cancer cell and interfere with the body’s ability to replicate thus preventing spread of cancer without toxic effects on normal cells.

White, cremini, portobello, oyster, maitake, & reishi mushrooms have all shown anticancer effects such as:

• prevents DNA damage
• slows cancer cell growth
• causes programmed cancer cell death
• prevents tumors from acquiring a blood supply
• has been shown in breast, prostate, & colon cancer

How many mushrooms should you eat daily?

Consuming mushrooms regularly has shown a decrease in breast cancer for both pre & post menopausal women.

Just one small mushroom a day (about the size of your thumb) showed a 64% decrease in risk of breast cancer.

It was even more dramatic when greens were added, like from green tea – there was an 89% percent decrease in risk for pre-menopausal women & 82% decrease in risk for post-menopausal women.

Similar associations has been shown in stomach & colorectal cancers.

Note – you should always cook your mushrooms, since some mushrooms can have toxic properties if eaten raw.

Learn more about mushrooms & other superfoods here

Use REAL wild rice, NOT wild rice blend

This post may contain affiliate links for your convenience. If you click on a link and make a purchase, I may receive a small commission at no additional cost to you. I only recommend products I love and it helps keep this website running!

You will want to make sure you use REAL wild rice and not a wild rice blend for this Instant Pot Vegan Wild Rice Mushroom Soup. A wild rice blend will also contain brown & white rice and will change the cooking time. Real wild rice is actually not a rice at all, but a seed. I like the Lundberg brand of wild rice because they have much lower levels of arsenic than other brands of rice & wild rice.

Other whole food plant based recipes you might like:

• Spicy Thai Carrot Coconut Soup
• Easy Instant Pot Turnip Greens
• Slow Cooker Curry Red Lentil Soup
• Slow Cooker Jackfruit Tortilla Soup
• Instant Pot Cilantro Lime Brown Rice
• Easy Vegan Instant Pot Chocolate Cake

Instant Pot Vegan Wild Rice Mushroom Soup Ingredients

• 1/2 onion, chopped
• 2 teaspoons minced garlic
• 1 cup wild rice not wild rice blend
• 3 carrots, chopped
• 3 stalks celery, chopped
• 8 ounces mushrooms, sliced any – cremini, white, baby bella, etc
• 4 cups vegetable broth low sodium
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried sage
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt optional
• 14 ounces canned lite coconut milk
• 1 1/2 tablespoons cornstarch or arrowroot powder
• 2 handfuls kale, ribs removed & chopped

Instructions

• Add all ingredients EXCEPT coconut milk, cornstarch & kale to an Instant Pot. Stir to mix well.
• Pressure cook on high for 30 minutes, then let pressure naturally release before opening.
• While the soup is cooking, whisk together the coconut milk & cornstarch in a small bowl to create a slurry.
• Stir in kale and coconut milk/cornstarch slurry. Let kale wilt for 1-2 minutes before serving.

Stove Top Version:  To make this on the stove top, follow the instructions but in a large pot instead of an Instant Pot.  Bring to a boil, then simmer, covered, for about an hour stirring occasionally.  You may need to add more liquid.  Add the kale & coconut milk/cornstarch slurry after it’s finished cooking & rice is tender.

Learn How to Make Delicious Plant Based Recipes that are Quick, Easy, & Cheap!

Are new to a whole food plant based diet and a little overwhelmed? Not sure what you should and shouldn’t eat? Need help transitioning slowly with delicious & simple recipes your whole family will love that take 30 minutes or less? Let me help you with my Quick & Easy Plant Based Power Pack! I’ll give you the WFPB basics in simple to understand terms and tips on transitioning in a way that works for you. Learn more about my Quick & Easy Plant Based Power Pack HERE