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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.

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)

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

Find it online: https://thefamilycooking.com/instant-pot-wild-rice-soup/