Instant Pot Wild Rice Soup

Why You’ll Love This Recipe

This wild rice soup is creamy, satisfying, and full of wholesome ingredients. Thanks to the Instant Pot, there’s no need for long simmering or constant attention—just set it and let it work its magic. It’s a fantastic vegetarian or vegan-friendly meal (with easy adaptations), and the chewy texture of wild rice makes every bite feel hearty and nourishing. Whether you’re meal prepping or serving a crowd, this recipe is a cozy favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Wild rice blend
• Olive oil or butter
• Onion
• Carrots
• Celery
• Garlic
• Mushrooms (optional, for added umami)
• Vegetable broth or chicken broth
• Bay leaf
• Dried thyme
• Salt
• Black pepper
• Coconut milk or heavy cream (for creaminess)
• Flour or cornstarch (optional, for thickening)
• Fresh parsley (optional, for garnish)

Directions

1. Set the Instant Pot to Sauté mode. Add olive oil or butter, then sauté chopped onion, carrots, and celery for 5–7 minutes until softened.
2. Add minced garlic and mushrooms (if using), and cook for 1–2 more minutes until fragrant.
3. Stir in wild rice, broth, thyme, bay leaf, salt, and pepper.
4. Cancel Sauté mode. Secure the lid, set the valve to sealing, and pressure cook on High for 35 minutes.
5. Once the timer finishes, allow a natural pressure release for 10–15 minutes, then do a quick release.
6. Remove the bay leaf. If using, stir in a slurry of flour/cornstarch mixed with water to thicken.
7. Add coconut milk or heavy cream and stir until heated through and creamy.
8. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot.

Servings and timing

This recipe serves 6 people.
Prep time: 10 minutes
Cook time (including pressure build-up and release): 60 minutes
Total time: 1 hour 10 minutes

Variations

• Make it vegan: Use vegetable broth and coconut milk instead of dairy.
• Add protein: Include cooked shredded chicken or white beans after pressure cooking.
• Boost the veggies: Add kale, spinach, or corn toward the end of cooking.
• Use a roux: For a richer texture, stir in a simple roux (flour and butter mix) instead of cornstarch.
• Add spice: A pinch of red pepper flakes adds subtle heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over low heat, stirring frequently. Add a splash of broth or water if it thickens too much.
This soup freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

FAQs

Can I use white or brown rice instead of wild rice?

You can, but the texture and cooking time will vary. Wild rice holds its shape and chewiness best for soup.

Do I need to soak the wild rice?

No soaking is necessary. The Instant Pot cooks wild rice perfectly without soaking.

Can I make this soup dairy-free?

Yes, use coconut milk or any plant-based milk instead of cream for a dairy-free version.

How do I make the soup thicker?

Add a cornstarch or flour slurry, or blend a small portion of the soup and stir it back in for a thicker texture.

Can I use a wild rice blend?

Yes, but make sure it contains actual wild rice. Adjust cooking time if it includes quicker-cooking white rice.

What kind of mushrooms work best?

Cremini, baby bella, or shiitake mushrooms add great flavor and texture.

Can I double this recipe?

Yes, but make sure not to exceed the Instant Pot’s maximum fill line. Cooking time remains the same.

Is this soup gluten-free?

Yes, if you use gluten-free broth and thickening agents like cornstarch.

What can I serve with wild rice soup?

Crusty bread, a fresh salad, or grilled cheese pair beautifully with this hearty soup.

Can I make this on the stovetop?

Yes. Simmer all ingredients (except cream) in a large pot for 45–60 minutes until rice is tender, then stir in the cream.

Conclusion

Instant Pot Wild Rice Soup is a cozy, nourishing meal that’s full of flavor and easy to prepare. With its creamy texture, earthy rice, and colorful vegetables, it’s sure to become a staple in your weekly meal rotation. Whether you keep it vegetarian or add your own twist, this soup delivers comfort in every spoonful.

Instant Pot Wild Rice Soup

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Instant Pot Wild Rice Soup is a cozy, creamy, and nourishing one-pot meal featuring wild rice, tender vegetables, and savory broth. It’s perfect for cooler days and comes together easily with the help of a pressure cooker.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings
• Category: Soup
• Method: Pressure Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 cup wild rice or wild rice blend
• 2 tablespoons olive oil or butter
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced (optional)
• 6 cups vegetable or chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt, to taste
• Black pepper, to taste
• 1 cup coconut milk or heavy cream
• 2 tablespoons flour or 1 tablespoon cornstarch (optional, for thickening)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

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Instructions

1. Set Instant Pot to Sauté mode. Add olive oil or butter and sauté onion, carrots, and celery for 5–7 minutes until softened.
2. Add garlic and mushrooms (if using) and cook for another 1–2 minutes until fragrant.
3. Stir in wild rice, broth, thyme, bay leaf, salt, and pepper.
4. Cancel Sauté mode. Secure the lid, set valve to sealing, and cook on High Pressure for 35 minutes.
5. Allow a natural release for 10–15 minutes, then do a quick release to release remaining pressure.
6. Remove bay leaf. If desired, mix flour or cornstarch with water to make a slurry and stir it into the soup to thicken.
7. Stir in coconut milk or heavy cream until heated through and creamy.
8. Taste and adjust seasoning. Garnish with fresh parsley and serve hot.

Notes

• Use coconut milk for a dairy-free and vegan version.
• No need to soak wild rice—Instant Pot cooks it perfectly from dry.
• Soup thickens as it cools—add broth when reheating if needed.
• For a richer soup, use a butter-flour roux instead of cornstarch.
• Freezes well for up to 2 months—thaw and reheat gently.

Nutrition

• Serving Size: 1.5 cups
• Calories: 320
• Sugar: 5g
• Sodium: 540mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 9g
• Cholesterol: 15mg