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
Scale
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
