Prepare to fall in love with Instant Pot Wild Rice Soup—a dish as cozy as it is hearty, packed with an irresistible medley of veggies, chewy wild rice, and creamy goodness. Whether you’re seeking a soul-warming weeknight meal or an impressive vegetarian centerpiece, this flavorful soup delivers big on comfort and nutrition, all while letting your Instant Pot do the heavy lifting. It’s perfect for meal prep, special occasions, or just a big bowl of comfort after a long day.
Ingredients You’ll Need
This Instant Pot Wild Rice Soup keeps it simple with wholesome ingredients that layer on flavor, color, and texture. Each one plays a key role, turning a humble soup into a restaurant-worthy favorite that’s as delicious as it is nourishing.
- Wild Rice Blend: Earthy, chewy, and slightly nutty, wild rice holds its texture beautifully in soup. Don’t skip the rinse—it helps clear out excess starch and keeps the broth nice and clear.
- Olive Oil: Adds richness as the foundation for sautéing veggies, bringing out their sweetness.
- Yellow Onion: Lends subtle sweetness and umami depth to the broth.
- Garlic: Freshly minced garlic infuses the soup with savory aroma and flavor—don’t skimp!
- Carrots: Adds pops of color and a gentle sweetness as they simmer.
- Celery: Classic for soup bases, celery brings a mild peppery crunch to each spoonful.
- Cremini Mushrooms: These earthy gems soak up the broth and add a satisfying meaty texture, even in a meat-free soup.
- Vegetable Broth: The backbone of flavor—use a high-quality broth for maximum taste.
- Dried Thyme: Woodsy and comforting, thyme gives classic savory notes to the base.
- Dried Rosemary: Just a little rosemary perfumes the whole pot with fragrance.
- Bay Leaf: A subtle background note that brings old-fashioned flavor.
- Salt: Essential for waking up all the natural flavors (adjust to your taste at the end).
- Black Pepper: Lively pepper rounds out the soup’s seasoning.
- Full-Fat Coconut Milk or Heavy Cream: Swirled in at the end, this makes everything decadently creamy and ties the flavors together.
- Fresh Parsley: Sprinkled on top for a fresh, herbal finish and color contrast.
- Crusty Bread (optional): The perfect companion for dipping and scooping up every last bite of soup.
How to Make Instant Pot Wild Rice Soup
Step 1: Sauté Your Base
Select the Sauté mode on your Instant Pot and drizzle in the olive oil. Once it’s shimmering, toss in the diced onion and let it get tender and fragrant for about 3-4 minutes. This gives your soup an aromatic flavor foundation and gets you that classic homemade soup smell wafting through your kitchen.
Step 2: Add Veggies and Mushrooms
Stir in the garlic, sliced carrots, celery, and cremini mushrooms. Let this veggie mix cook for another 3 minutes. The heat helps draw out their natural sweetness and slightly caramelizes the edges for extra depth in each spoonful.
Step 3: Build the Soup Base
Pour in your rinsed wild rice blend along with the vegetable broth. Sprinkle in the dried thyme, rosemary, bay leaf, salt, and black pepper. Use your spoon to really stir and combine every ingredient, ensuring the flavors begin mingling and the rice is dispersed evenly.
Step 4: Pressure Cook to Perfection
Lock the Instant Pot lid into place and make sure the valve is set to sealing. Select Manual High Pressure and set the timer for 35 minutes—wild rice takes a little longer than white rice, but the Instant Pot works its magic so you don’t have to babysit it. After it’s done, let the pressure naturally release for 10 minutes, then switch to a quick release for any lingering steam.
Step 5: Finish and Serve
Once you remove the lid, you’ll be greeted with a tantalizing aroma. Stir in the coconut milk or heavy cream—this step transforms the soup into a rich, velvety bowl of comfort. Don’t forget to fish out the bay leaf! Taste your Instant Pot Wild Rice Soup and adjust the salt or pepper as needed. Ladle into bowls, add a sprinkle of fresh parsley, and serve warm with crusty bread for the full experience.
How to Serve Instant Pot Wild Rice Soup
Garnishes
A finishing touch really makes your Instant Pot Wild Rice Soup pop. Fresh parsley adds brightness and a burst of herbal freshness right before serving. For a bolder finish, try a grind of fresh black pepper or an extra swirl of cream on top. If you love a bit of zing, a pinch of lemon zest or parmesan curls bring out a new layer of flavor.
Side Dishes
This soup is delightfully filling, especially with the wild rice blend, but an oven-warm loaf of crusty sourdough or multigrain bread is practically required for all the scooping and dipping opportunities. A fresh green salad, sprinkled with seeds or goat cheese, offers crunch and contrast next to the creamy richness of the soup.
Creative Ways to Present
For something extra special, ladle your Instant Pot Wild Rice Soup into hollowed-out sourdough bread bowls or wide-mouthed mugs so guests can wrap their hands around the warmth. Top with microgreens or thinly sliced chives if you’re feeling fancy. For gatherings, set up a soup bar with optional toppings like roasted chickpeas, crumbled feta, or hot sauce for a fun, customizable experience.
Make Ahead and Storage
Storing Leftovers
This soup is a meal prep dream; it thickens and develops even deeper flavors overnight. Once cooled, pour any leftovers into airtight containers and store in the fridge for up to four days. The rice will absorb a bit more broth, making each bowl even heartier the next day.
Freezing
If you want to save Instant Pot Wild Rice Soup for future cravings, it freezes beautifully. Let the soup cool fully before spooning into freezer-safe containers, leaving a little headspace. For best texture, freeze without the cream or coconut milk and add it when reheating. It keeps in the freezer for up to three months.
Reheating
To reheat, gently warm the soup on the stovetop over medium-low heat or use the microwave in shorter bursts, stirring between intervals. If it has thickened, add a splash of water or broth to loosen it up. Stir in your coconut milk or cream (if left out prior) and garnish freshly for best results.
FAQs
Can I use all wild rice instead of a blend?
Absolutely! Pure wild rice gives a chewier bite and more pronounced nutty flavor. Just note, it might take a few extra minutes to become fully tender, but the Instant Pot is up for the task.
Is there a way to add protein to this soup?
Definitely. Stir in some cooked shredded chicken, turkey, or even white beans right before serving. They soak up the delicious broth and make the meal even more filling.
Can I make Instant Pot Wild Rice Soup dairy-free?
Yes! Simply use full-fat coconut milk instead of heavy cream for a luxuriously creamy, plant-based version. It adds a slight hint of sweetness that pairs beautifully with the savory base.
What if I don’t have an Instant Pot?
No pressure cooker? No problem. Just follow the same sauté steps in a Dutch oven or large pot, then cover and simmer on the stovetop for about 45-50 minutes, checking occasionally until the wild rice is tender.
Can this soup be prepped ahead for entertaining?
It’s one of the best dishes for make-ahead entertaining! The flavors are even better after an overnight rest—just reheat gently and top with fresh parsley right before serving for a relaxed, stress-free meal.
Final Thoughts
If you’re longing for a cozy, homemade dinner that feels like a warm hug, you simply have to give Instant Pot Wild Rice Soup a try. It’s the kind of meal that brings people together, impresses with its flavor, and leaves everyone craving seconds. Pull out your Instant Pot and discover just how easy—and delicious—comfort food can be!
Print
Instant Pot Wild Rice Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Creamy and flavorful Instant Pot Wild Rice Soup that is perfect for a cozy meal. Loaded with vegetables, herbs, and a hint of coconut milk, this vegetarian soup is hearty and satisfying. It’s gluten-free and easy to make!
Ingredients
Wild Rice Blend:
- 1 cup uncooked wild rice blend, rinsed
Vegetables:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 8 ounces cremini mushrooms, sliced
Broth and Seasonings:
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Finishing Touches:
- 1 cup full-fat coconut milk or heavy cream
- 2 tablespoons fresh parsley, chopped
- crusty bread for serving (optional)
Instructions
- Sauté Vegetables: Set the Instant Pot to Sauté mode and heat the olive oil. Add the diced onion and sauté until softened. Stir in garlic, carrots, celery, and mushrooms. Cook for 3 minutes.
- Add Rice and Broth: Add rinsed wild rice, vegetable broth, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
- Pressure Cook: Secure the lid and cook on Manual High Pressure for 35 minutes. Allow a natural release for 10 minutes, then do a quick release.
- Finish Soup: Stir in coconut milk or heavy cream. Remove the bay leaf. Adjust seasoning if needed.
- Serve: Ladle into bowls, sprinkle with parsley, and serve warm with optional crusty bread.
Notes
- This soup keeps well and tastes better the next day.
- For extra protein, add cooked shredded chicken or white beans before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 550mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
