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Instant Pot Wild Rice Soup Recipe

Instant Pot Wild Rice Soup Recipe


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4.6 from 24 reviews

  • Author: Emma
  • 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

Scale

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

  1. 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.
  2. Add Rice and Broth: Add rinsed wild rice, vegetable broth, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
  3. 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.
  4. Finish Soup: Stir in coconut milk or heavy cream. Remove the bay leaf. Adjust seasoning if needed.
  5. 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