Creamy coconut, tender mushrooms and nutty wild rice – together in one pot for the perfect, savory appetizer – Coconut Wild Rice and Mushroom Soup for pressure cooker, Instant Pot or stove top.
Looking for a Thanksgiving appetizer recipe that doesn’t involve pumpkin? This super-easy wild rice soup is the perfect alternative.
Instant pot? Pressure cooker? Stove top? Which is the best way?
Truthfully, they’ll all work – this soup would even be great in a slow cooker/Crockpot. Me? I’m a fan of my pressure cooker. It doesn’t use electricity and cooks super-fast, the old-school way. The way my Nana used to cook.
[Bah-Humbuggy rant warning.] I tend to lean towards the old-school methods because in my experience, if it’s electric, it will eventually break – mid recipe and leave me royally pissed off. Dinner will be ruined and the appliance will end up in a landfill. [End of bah-humbuggy rant.]
The pressure cooker isn’t as scary as you think!
In fact, I did a post on how to cook lentils and how to use a pressure cooker in this post. It’s wonderful for cooking any grains or beans in bulk. In fact, the pressure cooker was PERFECT for this recipe. It cooked the wild rice in no time, the veggies were tender – without being overly cooked – and the coconut added a beautifully creamy, rich and dairy-free note to the recipe.
Three-bowl husband rating.
Sometimes my non-plant-based husband isn’t super excited about some of the recipes I create and test. I typically judge family friendliness of my recipes by the number of times they go back for more. Me – I could eat the entire recipe in one sitting if I had room in my stomach. Husband – three bowls. Daughter – one bowl (not a huge mushroom fan and she was too busy toilet paper tube knitting to be as focused on my recipe as I’d like**. I declared the dinner table toilet-paper-tube-knitting free going forward.)
**Toilet Paper Tube Knitting Note: My daughter’s teacher provided all her students DIY toilet paper tube kitting looms and tasked them with making a long, snake-like knit tail that will apparently be infinitely long with a purpose that I’ve yet to discover. Google it. It’s pretty cool and will keep kids busy, electronics free, for a surprisingly long time.
May this be a three-bowl recipe for your family too.
- 5 celery stalks, chopped
- 1 small onion, chopped
- 2 large carrots, chopped
- 4 cloves garlic, minced
- 8 oz uncooked wild rice
- 1 pkg frozen, sliced shiitake mushrooms or 8 oz fresh mushrooms of choice
- 4 cups vegetable broth
- 6 cups water
- 1/4 cup liquid aminos or soy sauce
- 1 1/2 tsp poultry seasoning
- 1 1/2 tsp garlic powder
- 2 cups light or full fat coconut milk - depending on how rich you want your soup*
- Handful of fresh parsley, chopped
- Salt and lots of fresh ground pepper, to taste
- Add all ingredients except coconut milk and parsley to 6 qt pressure cooker; lock lid in place and bring to a boil with top jiggling over high heat; reduce heat to low simmer and cook for 30 minutes; remove from heat and allow pressure to naturally decrease for 10 minutes; vent the top to release any additional pressure and open lid.
- Stir in coconut milk and parsley.
- *For a thicker sauce, instead of adding the coconut milk directly to the soup, whisk 1/4 cup flour into the the coconut milk on the stove-top over medium heat until smooth and well-combined. Stir into the soup mixture.
- **For 6 qt Instant Pot, add all ingredients except coconut milk and parsley to Instant Pot, set to 45 minutes, manual, vent lid; stir in coconut milk and parsley.
- **For a stove-top option for the soup; add all ingredients except coconut milk and parsley to a Dutch oven and cook to rice package directions. Veggies will naturally cook along with the rice; add coconut milk and parsley to finish.
Nutrition Facts Coconut Wild Rice and Mushroom Soup for Pressure Cooker, Instant Pot or Stove Top
10 generous 1-cup servings
Amount Per Serving (light coconut milk / full fat coconut milk)
Total Fat 3.2 g / 8.7 g
Saturated Fat 2.5 g / 7.3 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 437.0 mg
Potassium 221.1 mg
Total Carbohydrate 10.9 g / 12.1 g
Dietary Fiber 1.7 g
Sugars 2.7 g / 3.3
Protein 3.2 g
Vitamin A 39.5 %
Vitamin B-12 0.1 %
Vitamin B-6 5.9 %
Vitamin C 7.1 %
Vitamin D 2.7 %
Vitamin E 1.3 %
Calcium 2.2 %
Copper 4.9 %
Folate 5.3 %
Iron 4.4 %
Magnesium 3.7 %
Manganese 7.8 %
Niacin 5.5 %
Pantothenic Acid 3.6 %
Phosphorus 4.8 %
Riboflavin 6.1 %
Selenium 2.8 %
Thiamin 3.6 %
Zinc 3.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.