ChowdersAmericanEasy

Vegan Mushroom and Wild Rice Chowder

Name: Vegan Mushroom and Wild Rice Chowder
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Yield: 5 servings
Cuisine: American
Ingredients: 8 oz (227 g) mixed fresh mushrooms (cremini and shiitake blend), diced into ½-inch (1.3 cm) pieces; 1 cup (200 g) wild rice, uncooked; 2 medium (227 g) medium carrots, peeled and diced into ¼-inch (0.6 cm) pieces; 1 large (200 g) large yellow onion, diced into ¼-inch (0.6 cm) pieces; 5 cups (1200 ml) unsalted vegetable broth; 1 medium (150 g) medium russet or yellow potato, peeled and diced into ¼-inch (0.6 cm) pieces; 3 cloves (9 g) fresh garlic cloves, minced finely; 2 tablespoons (30 ml) extra-virgin olive oil; 1 cup (240 ml) unsweetened plant-based milk (oat, almond, or soy); 2 tablespoons (16 g) cornstarch; 2 teaspoons (4 g) fresh thyme leaves, stripped from stems (or 1 tsp dried thyme); 2 leaves dried bay leaves, whole (removed before serving); 2 tablespoons (18 g) nutritional yeast (optional); ¾ teaspoon (4 g) fine sea salt or kosher salt; ½ teaspoon (1 g) freshly ground black pepper

From the MyKitchenBank Kitchen

A creamy, deeply savory plant-based chowder featuring tender wild rice, caramelized mushrooms, and vegetables finished with silky plant-based cream. Made entirely in the Instant Pot for convenience and to concentrate flavors. Perfect as a main course or elegant starter.

Prep: 15 min
Cook: 42 min
Wait: 5 min
Total: 1 hr 2 min
Makes: 5 servings (about 10 cups)

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Ingredients

5 servings

8 oz (227 g) mixed fresh mushrooms (cremini and shiitake blend), diced into ½-inch (1.3 cm) pieces
1 cup (200 g) wild rice, uncooked
2 medium (227 g) medium carrots, peeled and diced into ¼-inch (0.6 cm) pieces
1 large (200 g) large yellow onion, diced into ¼-inch (0.6 cm) pieces
5 cups (1200 ml) unsalted vegetable broth
1 medium (150 g) medium russet or yellow potato, peeled and diced into ¼-inch (0.6 cm) pieces
3 cloves (9 g) fresh garlic cloves, minced finely
2 tablespoons (30 ml) extra-virgin olive oil
1 cup (240 ml) unsweetened plant-based milk (oat, almond, or soy)
2 tablespoons (16 g) cornstarch
2 teaspoons (4 g) fresh thyme leaves, stripped from stems (or 1 tsp dried thyme)
2 leaves dried bay leaves, whole (removed before serving)
2 tablespoons (18 g) nutritional yeast (optional)
¾ teaspoon (4 g) fine sea salt or kosher salt
½ teaspoon (1 g) freshly ground black pepper

Equipment (6)

6-quart (5.7 L) Instant Pot or similar electric pressure cooker
Cutting board and chef's knife
Small mixing bowl
Whisk
Wooden spoon for stirring
Measuring cups and spoons

Steps

Before you start

Gather and chop all vegetables before starting (onion, carrots, potato, mushrooms, garlic)
Ensure your Instant Pot's sealing ring is clean and in place, and the pot is clean inside
Read through the recipe and timing; the pressure cooking is hands-off but the natural release requires monitoring
Have a small bowl ready for whisking the plant-based cream mixture

1
Sauté onion and garlic
- Set the Instant Pot to sauté mode on high heat.
- Add the olive oil, then the diced onion.
- Cook for 3–4 minutes, stirring occasionally, until the onion is softened and translucent.
- Add the minced garlic and cook for 1 minute more until fragrant.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Toasting the aromatics well builds a deeper flavor foundation for the entire chowder
2
Brown mushrooms
- Add the diced mushrooms to the pot.
- Sauté for 5–6 minutes, stirring occasionally but not constantly, until they release their liquid, the liquid evaporates, and the mushrooms begin to brown around the edges.
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Ready when: Mushrooms are browned on the edges and excess liquid has evaporated
Tip: Don't stir too frequently; let them sit to develop caramelization and concentrate their umami flavor
3
Add vegetables, rice, and broth
- Add the diced carrots, diced potato, and wild rice to the pot.
- Stir well to combine.
- Pour in the vegetable broth, then add the fresh thyme and bay leaves.
- Season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Stir everything together, making sure to scrape the bottom of the pot with your spoon to deglaze any brown, stuck-on bits.
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Ready when: All ingredients are combined and the bottom of the pot is deglazed
Tip: Thorough deglazing prevents the Instant Pot from displaying a "burn" notice, which would prevent it from pressurizing
4
Pressure cook
- Close the Instant Pot lid and ensure the steam vent is set to "sealing." Press the high pressure button and set the timer for 25 minutes.
- The pot will take several minutes to reach pressure before the countdown timer begins.
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Tip: Wild rice requires longer cooking than regular rice; 25 minutes ensures it's fully cooked through and tender
5
Release pressure naturally
- When the pressure cooking timer beeps, turn the Instant Pot off.
- Allow the pressure to release naturally for 5 minutes.
- Then carefully move the steam vent to "venting" to quick-release any remaining pressure.
- Wait until the red pressure pin drops and the lid can be opened safely before proceeding.
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Ready when: Red pressure pin has dropped completely and lid opens without resistance
Tip: Natural release is gentler than quick-release and helps the vegetables stay intact
6
Prepare plant-based cream
- While the pressure is releasing, whisk together the cornstarch and 3 tablespoons of the plant-based milk in a small bowl until smooth (no lumps).
- Then whisk in the remaining plant-based milk (about ¾ cup), the nutritional yeast, and an additional ¼ teaspoon salt.
- Set the mixture aside.
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Ready when: Mixture is smooth and free of cornstarch lumps
Tip: Whisking the cornstarch with cold milk first prevents lumps when it's added to the hot chowder
7
Thicken chowder
- Turn the Instant Pot to sauté mode on medium-high heat.
- Slowly pour the plant-based cream mixture into the pot while stirring constantly with a whisk.
- Continue cooking and stirring for 2–3 minutes until the chowder thickens, becomes creamy, and you no longer detect any raw starch flavor.
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Ready when: Chowder coats the back of a spoon and tastes creamy with no starchy aftertaste
Tip: Stir constantly while pouring to prevent lumps from forming in the hot liquid
8
Adjust seasoning and serve
- Turn off the Instant Pot.
- Remove the bay leaves from the pot.
- Taste the chowder and adjust the seasoning with additional salt and black pepper as needed.
- If the chowder seems too thick, stir in a bit more plant-based milk, ¼ cup at a time, until you reach your desired consistency.
- Ladle into bowls and serve hot.
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Ready when: Seasoning is balanced and consistency is to your preference
Tip: The chowder will continue to thicken slightly as it cools, so don't make it too thick initially

Good to know

Tips

Mushroom selection matters greatly: a mix of cremini and shiitake creates the most complex umami-rich flavor. Don't use all button mushrooms, as they contribute less depth.
The browning step in step 2 is crucial—don't skip it or rush it. Caramelized mushrooms develop flavors that transform the entire chowder.
If your Instant Pot displays a "burn" message before pressurizing, it means something is stuck to the bottom. Turn it off, stir in an additional ½ cup of broth, and scrape the bottom thoroughly before trying again.
For a heartier, thicker chowder, increase the diced potato to 1½ cups (225 g) or add a second potato; for a brothier chowder, reduce the cornstarch to 1 tablespoon.

Make ahead

This chowder can be prepared up to 3 days ahead. Make it through step 7 (thickening), then cool to room temperature and store in an airtight container in the refrigerator. Reheat gently on the stovetop over medium heat, stirring frequently and adding a splash of vegetable broth or plant-based milk if needed to reach your preferred consistency.

Storage & reheating

Room temperature: Up to 2 hours (not recommended for extended storage due to potential milk separation). Refrigerator: Up to 4 days in an airtight container. Freezer: Up to 3 months. To reheat from frozen, thaw overnight in the refrigerator, then warm gently on the stovetop over medium heat, whisking in an extra ¼–½ cup of plant-based milk to restore creaminess, as the mixture may separate after freezing.

Substitutions

mixed fresh mushrooms (cremini and shiitake blend) → all cremini, all button, or any blend of fresh mushrooms (except enoki); portobello mushrooms add deeper earthy flavor but may need slight cooking adjustments. The ratio of cremini to shiitake can vary; cremini gives earthiness while shiitake adds umami depth
unsweetened plant-based milk (oat, almond, or soy) → unsweetened cashew, almond, or soy milk. Avoid sweetened plant-based milks, as they will alter the savory balance; coconut milk (full-fat, unsweetened) works but imparts a distinct coconut flavor
wild rice, uncooked → a 50/50 mix of wild rice and brown rice, or all brown rice. If substituting, increase the broth to 5½ cups and reduce the pressure-cooking time to 18–20 minutes, checking for doneness earlier
cornstarch → 3 tablespoons cashew cream (blend ½ cup soaked raw cashews with ½ cup water until smooth and creamy) or 2 tablespoons tapioca starch. Cashew cream adds richness and a more luxurious mouthfeel; tapioca starch is gluten-free but creates a slightly slicker texture