Instant Pot Wild Rice Soup Recipe
Instant Pot Wild Rice Soup is pure comfort in a bowl, combining the nutty flavor of wild rice, aromatic herbs, and a luxuriously creamy broth—all with minimal effort thanks to the magic of pressure cooking. This veggie-packed, wholesome soup brings together tender carrots, celery, and leafy greens, making every spoonful nourishing and satisfying. Whether you opt for coconut milk for a vegan touch or rich cream for added decadence, this is the kind of recipe you’ll want to make on repeat, especially when a cozy meal is in order.
Ingredients You’ll Need
The beauty of Instant Pot Wild Rice Soup is that it relies on a handful of simple, colorful ingredients that each play a vital role in building up both flavor and texture. From aromatic vegetables to hearty wild rice, every component adds its own little spark to the finished dish.
- Olive oil or butter: Adds richness and helps sweat the veggies for deeper flavor.
- Onion: The starting point for a savory, flavorful base.
- Garlic: Just two cloves, but they pack a fragrant punch.
- Carrots: Bring sweetness and beautiful color to the soup.
- Celery: Adds crunch and classic soup flavor.
- Wild rice blend (uncooked): Offers a chewy, nutty texture you just can’t get from regular rice.
- Dried thyme: Earthy, aromatic, and essential for soup seasoning.
- Dried rosemary: Gives depth and a woodsy aroma—use a light hand as it’s potent.
- Salt: Essential for bringing out all the flavors.
- Black pepper: Adds just the right bit of warmth.
- Vegetable broth (or chicken broth): The liquid gold that binds everything together—choose your favorite for more flavor dimension.
- Full-fat coconut milk or heavy cream: Stirred in at the end for a rich, creamy finish.
- Chopped kale or spinach (optional): For a pop of color and a healthy green boost.
- Lemon juice (optional): For a bright, zesty finish that wakes up the flavors.
How to Make Instant Pot Wild Rice Soup
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to sauté mode. Drizzle in that olive oil or drop in some butter, then toss in your diced onion, sliced carrots, and celery. Let those veggies soften and turn fragrant as you stir—about three to four minutes is all you need to coax out their sweetness and create the flavor foundation for your Instant Pot Wild Rice Soup.
Step 2: Add Garlic and Herbs
Once your veggies are soft and glistening, add the minced garlic, dried thyme, rosemary, salt, and black pepper. Sauté for just a minute longer to let those herbs bloom and the garlic release its aroma. You’ll notice the kitchen instantly starts smelling like comfort food central!
Step 3: Add Wild Rice and Broth
Next, stir in the rinsed wild rice blend and pour in your broth of choice. Give everything a good stir and be sure to scrape up any bits stuck to the bottom of the pot—this adds flavor and prevents the dreaded burn warning on your Instant Pot.
Step 4: Pressure Cook
Cancel the sauté setting and securely lock the lid in place, making sure the valve is set to sealing. Now set your pot to high pressure for 35 minutes and let it work its magic. This is where the wild rice gets deliciously tender without any fuss on your part.
Step 5: Natural and Quick Release
After the timer goes off, allow the pressure to naturally release for 10 minutes. This helps finish cooking the rice gently. Then, carefully turn the valve to release any remaining steam—the aroma at this point will have everyone hovering near the kitchen!
Step 6: Stir in Creaminess and Greens
Open the lid and pour in your coconut milk or heavy cream. If you’re adding leafy greens (kale or spinach), this is the perfect moment—just toss them straight in. Stir everything well and let the soup sit for about five minutes so the greens wilt and the flavors meld. If you like, a splash of lemon juice at the end adds irresistible brightness.
Step 7: Taste and Serve
Give your Instant Pot Wild Rice Soup a final taste and adjust the seasoning if needed. Grab some crusty bread, ladle the soup into your favorite bowls, and enjoy every steamy, creamy bite.
How to Serve Instant Pot Wild Rice Soup
Garnishes
Sprinkle your soup with a handful of fresh herbs—parsley or chives work beautifully. Try a swirl of coconut milk or cream on top for that pretty, café-worthy finish. For extra crunch, add toasted pumpkin seeds or a crack of black pepper right before serving.
Side Dishes
A rustic loaf of sourdough or a batch of warm, crusty rolls are the perfect partners for Instant Pot Wild Rice Soup. For a lighter meal, pair the soup with a crisp green salad dressed in lemon vinaigrette—the freshness balances the hearty, creamy flavors of the soup wonderfully.
Creative Ways to Present
Go beyond the typical bowl—try serving your wild rice soup in a hollowed-out round bread loaf for a fun and dramatic dinner party effect. You can also pour smaller portions into mugs for cozy, portable sipping by the fire, or serve shooter-sized cups as an appetizer for a holiday gathering.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring to an airtight container. Store it in the refrigerator for up to 4 days. The flavors tend to deepen and develop even more after a day or two, making leftovers especially wonderful.
Freezing
Instant Pot Wild Rice Soup freezes surprisingly well! Just portion cooled soup into freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Gently reheat the soup on the stovetop over medium-low heat, stirring frequently. You may need to add a splash of broth or water as the soup thickens in the fridge. For a quick fix, microwave individual portions in short bursts, stirring in between, until heated through.
FAQs
Can I use all wild rice instead of a blend?
Absolutely! The soup will take on even more of that signature nutty flavor, though you may find the overall texture slightly firmer. If you love the chewiness of pure wild rice, go right ahead.
Is there a way to add more protein?
Yes! Stir in shredded cooked chicken or drained white beans after pressure cooking, right before you add the cream or coconut milk. This bulks up the soup and makes it a more filling main course.
Will the coconut milk make the soup taste like coconut?
The coconut flavor is subtle and adds more creaminess than anything else. If you’re sensitive to coconut or prefer a more neutral soup, heavy cream is an excellent alternative.
Can I double this recipe in a 6-quart Instant Pot?
If you double the ingredients, make sure not to fill your pot past the maximum fill line. Wild rice expands considerably, so stick with a 6-quart or larger model, and keep an eye on liquid levels so the soup doesn’t overflow.
What if my soup thickens too much after chilling?
That’s totally normal! Wild rice continues to absorb liquid as it sits. Just stir in extra broth or water when reheating until you reach your ideal consistency.
Final Thoughts
If you’re ready to fall in love with a new cozy favorite, give Instant Pot Wild Rice Soup a spot on your weekly menu. It’s deeply comforting, big on flavor, and incredibly easy to pull together. Whether you’re serving it for lunch, dinner, or meal prepping for busy days, this is one pot of soup you’ll keep coming back to. Happy cooking!
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Instant Pot Wild Rice Soup Recipe
- Total Time: 55 minutes (including pressure build/release)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and creamy Instant Pot Wild Rice Soup that’s easy to make and perfect for a cozy meal. This hearty soup is loaded with vegetables, wild rice, and a rich coconut milk base, creating a flavorful and satisfying dish.
Ingredients
For the Soup:
- 1 tablespoon olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 cup uncooked wild rice blend (rinsed)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- 4 cups vegetable broth (or chicken broth)
- 1 (13.5-ounce) can full-fat coconut milk or 1 cup heavy cream
- 1–2 cups chopped kale or spinach (optional)
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
- Set the Instant Pot to sauté mode. Add olive oil and cook onion, carrots, and celery for 3–4 minutes until softened.
- Stir in garlic, thyme, rosemary, salt, and pepper. Sauté for 1 more minute.
- Add rinsed wild rice and broth. Stir to combine and scrape up any browned bits.
- Cancel sauté. Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
- Let pressure release naturally for 10 minutes, then quick release remaining pressure.
- Stir in coconut milk or cream. Add greens and lemon juice, if using. Let sit for 5 minutes to wilt greens and warm through.
- Adjust seasoning and serve hot with crusty bread.
Notes
- Use a wild rice blend for best texture and flavor.
- For added protein, stir in cooked chicken or white beans after pressure cooking.
- Soup thickens as it sits — thin with broth if reheating leftovers.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
