If you’re craving a warm, comforting bowl of soup that feels like a cozy hug on a chilly day, you’ve got to try my Instant Pot Wild Rice Soup Recipe. This soup is loaded with tender wild rice, earthy mushrooms, sweet carrots, and a velvety creamy broth that’s incredibly satisfying. I absolutely love how this turns out every time — it’s the perfect quick comfort food that feels fancy without all the fuss. Stick around, because I’m about to share all my best tips to help you nail this recipe in your Instant Pot!
Why You’ll Love This Recipe
- Effortless One-Pot Cooking: You get all the depth of flavor with minimal hands-on time thanks to the Instant Pot’s magic.
- Perfect Creamy Texture: Whether you go with heavy cream or a homemade roux, it turns out luxuriously smooth every time.
- Hearty and Wholesome: Packed with wild rice, mushrooms, and veggies for a nourishing, filling meal you can feel good about.
- Customizable and Friendly: Easy to tweak for dietary needs or what you have on hand — it’s a real crowd-pleaser.
Ingredients You’ll Need
Each ingredient here plays a special role — the wild rice adds a beautiful nuttiness and texture, mushrooms bring that earthy umami, and a blend of spices highlights the soup’s comforting character. When shopping, look for fresh, firm mushrooms and good quality broth since they really build your flavor base.
- Butter: Use unsalted if you want to control salt levels better; it helps with sautéing and adds richness.
- Onion: Half an onion adds sweetness and depth without overpowering the soup.
- Fresh mushrooms: I like cremini or baby bella—they hold up nicely and add texture.
- Wild rice: Uncooked wild rice gives that signature chewy texture and nutty flavor you want.
- Vegetable or chicken broth: Choose low sodium if possible — you can always add salt later.
- Salt, sage, thyme: This classic trio layers in warm, cozy notes that bring everything together.
- Garlic: Fresh minced garlic is irreplaceable for that punch of flavor.
- Carrots: Chopped carrots add a hint of sweetness and vibrant color.
- Celery (optional): If you like a little crunch and aromatic background, celery is a great addition.
- Flour & milk or heavy cream: Your choice for that creamy finish—either a lighter thickened milk sauce or rich heavy cream.
- Umami mushroom seasoning: This is my secret weapon for boosting savory depth without extra salt.
- Sherry: You’ll think, “Why sherry?” — but trust me, it’s subtle and adds an unexpected layer of complexity.
Variations
I love when a recipe can flex to fit what you have or what you feel like eating. This Instant Pot Wild Rice Soup Recipe is fantastic as-is, but I always encourage you to make it your own by adjusting ingredients or trying some fun twists.
- Vegetarian or Vegan: Swap chicken broth for vegetable broth and use plant-based butter and milk options — I tried coconut milk once and it was surprisingly tasty with the spices.
- Dairy-Free Creaminess: If avoiding dairy, blend cooked cauliflower with some broth and stir in for thickness instead of cream or roux.
- Extra Hearty: Toss in cooked shredded chicken or turkey after pressure cooking for a protein boost.
- Mushroom Variety: Experiment with wild mushrooms like shiitake or oyster for a more intense umami punch.
How to Make Instant Pot Wild Rice Soup Recipe
Step 1: Sauté Aromatics and Mushrooms
Hit the sauté button on your Instant Pot, add the first 2 tablespoons of butter, and melt it until it’s bubbling gently. Toss in the chopped onions and sliced mushrooms, stirring occasionally until they’re softened and fragrant—this step builds a fantastic flavor base. Don’t rush this; if your mushrooms aren’t softened well, the soup can taste a bit flat.
Step 2: Add Rice, Broth, and Spices – Pressure Cook
Once the veggies are ready, stir in the uncooked wild rice, broth, salt, rubbed sage, dried thyme, and umami mushroom seasoning. Give everything a good mix, making sure no rice is stuck to the bottom, then seal your Instant Pot and cook on high pressure for 35 minutes. This patience really pays off — wild rice needs time to soften up just right.
Step 3: Add Carrots, Celery, and Garlic – Second Pressure Cook
After the timer goes off, carefully release the pressure and open the lid. Add in your chopped carrots, minced garlic, and optional celery, stirring gently. Seal the pot and cook again on high pressure for 10 more minutes so these veggies don’t lose their bright flavor or texture.
Step 4: Make It Creamy Your Way
Here’s where you can choose your favorite method to get that luscious creaminess. Option A: Pour in 1½ cups of heavy cream directly into the soup, stirring to blend. This keeps the soup a little lighter and more broth-like but deeply rich. Option B: For a creamier and thicker version without heavy cream, melt 6 tablespoons butter in a saucepan, whisk in ½ cup flour and cook for 1-2 minutes. Slowly whisk in 1½ cups milk, stirring until smooth and thickened. Season with a pinch of salt. Then mix this creamy sauce into your soup in the Instant Pot. If things get too thick, just loosen it with a bit more broth to your desired consistency.
Step 5: Final Touch with Sherry
Before serving, stir in 1-2 tablespoons of sherry — this little splash adds a subtle, luxurious finish that makes you wonder how you ever missed it before. Trust me, your taste buds will thank you!
Pro Tips for Making Instant Pot Wild Rice Soup Recipe
- Don’t Skip Sautéing: Taking time to soften onions and mushrooms releases those amazing flavors that really make this soup stand out.
- Mind Your Pressure Times: Wild rice can be tough if undercooked, so stick to the timing to avoid chewy bites.
- Adjust Broth for Thickness: If your soup gets too thick after adding cream or roux, just add a splash of broth — it’s easy to fix.
- Add Sherry Last: It’s an unexpected trick that adds quiet sophistication but can easily be missed if added too early.
How to Serve Instant Pot Wild Rice Soup Recipe
Garnishes
I like topping the soup with fresh chopped parsley or chives for a pop of color and freshness. A sprinkle of grated Parmesan can also add an extra savory layer if you’re feeling indulgent. For a little crunch, toasted pine nuts or crispy fried onions work beautifully.
Side Dishes
A crusty baguette or warm sourdough bread is my go-to side. It’s perfect for soaking up every last drop of that creamy broth. If you want to keep it light, a crisp green salad dressed with lemon vinaigrette pairs nicely, balancing out the richness.
Creative Ways to Present
For special occasions, I like ladling the soup into hollowed-out small pumpkins or bread bowls. It always feels extra festive and fun, plus makes a gorgeous presentation if you’re hosting friends or family.
Make Ahead and Storage
Storing Leftovers
After your big delicious batch, store leftovers in airtight containers in the fridge for up to 4 days. I always leave the soup a bit on the thicker side initially if I plan to reheat it so it doesn’t get overly thick or gluey.
Freezing
Freezing this soup works well if you skip the roux thickening step (go with heavy cream later after thawing) since cream-based soups can separate when frozen. I pour soup into freezer-safe containers and leave some headspace. When you thaw, stir well to recombine flavors.
Reheating
Reheat gently on the stovetop over medium heat, stirring frequently. Add a splash of broth or milk if needed to refresh the creamy texture. Avoid boiling to keep the dairy from breaking down.
FAQs
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Can I use brown rice or white rice instead of wild rice?
Brown or white rice will work but the texture and flavor will change. Wild rice has a unique nuttiness and chewiness that really defines this soup. If substituting, adjust the pressure cooking time since white rice cooks faster.
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Is it necessary to use the Instant Pot for this recipe?
You can make this on the stove, but the Instant Pot speeds things up and ensures the wild rice cooks perfectly every time without constant checking. On the stove, you’ll want to simmer the rice and broth for about an hour until tender.
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Can I make this vegan?
Absolutely. Use vegetable broth, plant-based butter, and a dairy-free milk like oat or almond. Skip the heavy cream and consider thickening with blended cauliflower or a cornstarch slurry for creaminess.
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What’s the best way to thicken the soup without cream?
Making a roux with butter and flour, then whisking in milk as described is a classic method that works beautifully. Alternatively, you can use a cornstarch slurry (cornstarch mixed with cold water) added towards the end to thicken the soup gently.
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Why add sherry to the soup?
I was skeptical at first too, but adding a tablespoon or two of sherry at the end lifts the overall flavor, adding subtle richness and complexity without tasting boozy. It’s the kind of secret ingredient that makes people ask what your “special something” is.
Final Thoughts
This Instant Pot Wild Rice Soup Recipe has become one of my absolute favorites because it’s both comforting and elegant in the best way. I love sharing this with guests or making it for my family on chilly nights. It’s forgiving, delicious, and honestly, a little bowl of happiness. Give it a try—I’m pretty sure it’ll be your new go-to soup too!
Print
Instant Pot Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings (about 1 ½ cups per serving)
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Instant Pot Wild Rice Soup is a creamy, hearty dish loaded with fresh mushrooms, wild rice, and vegetables, perfect for a cozy night in. Featuring a flavorful blend of herbs and a choice between a rich heavy cream base or a lighter flour-butter-milk thickened sauce, this soup combines ease with gourmet taste in one pot.
Ingredients
Base Ingredients
- 2 tablespoons butter
- ½ onion, chopped
- 8 ounces fresh mushrooms, thinly sliced
- 1 cup uncooked wild rice
- 4 cups vegetable or chicken broth
- 1 teaspoon salt
- ½ teaspoon rubbed sage
- ½ teaspoon dried thyme
- 3 cloves garlic, minced
- 5 medium carrots, chopped
- 3 stalks celery, chopped (optional)
Creamy Sauce Options
- Option A: 1½ cups heavy cream
- Option B: 6 tablespoons butter
- ½ cup flour
- 1½ cups milk (2% recommended)
Additional Flavoring
- 1 teaspoon umami mushroom seasoning
- 1–2 tablespoons sherry
Instructions
- Sauté Vegetables: Using the Instant Pot’s sauté function, melt 2 tablespoons of butter. Add the chopped onion and sliced mushrooms, cooking until softened and fragrant, about 5 minutes.
- Add Wild Rice and Broth: Stir in the uncooked wild rice, broth, salt, sage, and thyme. Secure the Instant Pot lid and set to cook on high pressure for 35 minutes.
- Release Steam and Add Vegetables: After cooking, release steam carefully using the valve. Add chopped carrots, minced garlic, and chopped celery (if using). Close the lid again and cook on high pressure for an additional 10 minutes. Release steam once done.
- Make Creamy Sauce Option A: For a rich and smooth soup, stir in 1½ cups of heavy cream directly into the soup. Adjust consistency by adding more broth if needed. Skip to step 6.
- Make Creamy Sauce Option B: To prepare a thickened milk sauce, melt 6 tablespoons of butter in a separate saucepan over medium heat. Whisk in ½ cup of flour and cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in 1½ cups milk, a bit at a time, until smooth and thickened. Season lightly with salt.
- Combine and Season: Mix your chosen creamy sauce into the soup in the Instant Pot. Stir in 1 teaspoon umami mushroom seasoning and 1–2 tablespoons of sherry to enhance depth and flavor. If the soup is too thick, thin with additional broth to your preferred consistency.
- Serve: Ladle hot soup into bowls and enjoy the hearty, creamy wild rice delight.
Notes
- This recipe uses the Instant Pot for pressure cooking, reducing the overall cooking time while intensifying flavors.
- Wild rice absorbs liquid and expands greatly; do not substitute with other rice varieties directly.
- Celery is optional and can be omitted if preferred or unavailable.
- Choose between heavy cream for richness or a lighter milk-thickened sauce to tailor creaminess.
- Sherry is subtle but essential for balancing umami and adding complexity.
Nutrition
- Serving Size: 1 ½ cups (approximately 300g)
- Calories: 313
- Sugar: 8.1 g
- Sodium: 1103.4 mg
- Fat: 13.7 g
- Saturated Fat: 8.1 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 39.7 g
- Fiber: 4.5 g
- Protein: 10.1 g
- Cholesterol: 35.5 mg
