Instant Pot Wild Rice Soup is creamy, cozy, and comforting. It's the perfect comfort food for chilly fall or winter days. Making the soup in the Instant Pot saves so much time and the results are delicious!
Ingredients for this Vegetarian Wild Rice Soup:
It only takes a few simple ingredients to make a flavorful and healthy sheet pan dinner. Here's what you need:
- Carrots
- Celery
- Onion
- Garlic
- Wild Rice - uncooked and use just wild rice, not a wild rice blend
- Fresh Mushrooms
- Vegetable Broth - If you're not vegetarian, you can use chicken broth
- Spices: Salt, Pepper, Dried Thyme, Dried Rosemary, Dried Bay Leaves
- Butter
- All-Purpose Flour
- Milk - Skim, 2%, or whole milk work
- Fresh Parsley
How to Make Wild Rice Soup in the Instant Pot
See the instructions below for the easiest dinner recipe:
- Prep the Veggies: Dice the carrots, celery, and onion. Slice the mushrooms - if you don't like the texture of mushrooms, you can chop them up smaller.
- Cook on High Pressure: Add the veggies, rice, and spices to the Instant Pot. Cover with the broth so the rice is just covered. Cook on high pressure, natural release for 10 minutes then quick release the remaining pressure.
- Make the Béchamel - Make the thick, sauce to make the soup creamy. Melt the butter in a large skillet, whisk in the flour and cook for about a minute before slowly whisking in the milk until smooth. Simmer for a minute or two until thickened.
- Finish Soup: Stir the béchamel sauce into the wild rice soup and serve.
Recipe FAQs
Can this be made in the slow cooker?
I have an entire post with a crockpot wild rice soup recipe! This one has chicken, but you can just omit the chicken and use vegetable broth to make it vegetarian.
How to serve?
Wild Rice Soup is creamy, comforting, and filling on its own. But any bowl of soup deserves some crusty bread to go with! You can pick up a loaf of bread from the store or make your own - like this easy Garlic No Knead Bread made in a dutch oven.
Leftovers, Make Ahead, and Reheating
Make Ahead - For quicker prep at dinnertime, you can chop up the in advance and store in an airtight container in the fridge for 2-3 days.
Leftovers and Storage: Leftovers will keep fresh in the fridge in an airtight container for up to 4 days.
Reheating: For best results, I recommend reheating the leftovers on the stove. However, you can also microwave for a quick lunch.
Recipe Notes and Tips:
- Don't love mushrooms? - If you are okay with mushroom flavor, but don't like the texture of big mushroom chunks then I recommend that you use finely chop up the mushrooms (or even give a quick spin in the food processor). This gives you the flavor, without the texture. If you don't even like the flavor of mushrooms, you can just add extra carrots and celery.
- Must use Wild Rice - For this recipe you really need to use pure wild rice, not a wild rice blend and you cannot sub in white or brown rice.
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Instant Pot Wild Rice Soup - Vegetarian
Instant Pot Wild Rice Soup is creamy, cozy, and comforting. It's the perfect comfort food for chilly fall or winter days. Making the soup in the Instant Pot saves so much time and the results are delicious!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Instant Pot, Soup
- Method: Instant Pot
- Cuisine: America
- Diet: Vegetarian
Ingredients
- 4-5 medium carrots, diced (about 2 cups)
- 4-5 stalks celery, diced (about 2 cups)
- 1 small onion, diced
- 1 teaspoon minced garlic
- 1 cup uncooked wild rice
- 8 ounces fresh mushrooms, sliced
- 4-5 cups vegetable or chicken broth
- ½ teaspoon kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 dried bay leaves
- 6 tablespoons butter
- ½ cup all-purpose flour
- 2 cups milk
- Fresh Parsley, chopped
Instructions
- Add to Pot - To the liner of your instant pot, add the diced carrots, celery, onion, garlic, wild rice, and sliced mushrooms. Add the 4-5 cups of broth - you want the broth to just cover the rice and veggies. You can always add more broth later to thin out the soup if you need.
- Cook on High Pressure - Close the instant pot lid and set to sealing. Cook on manual high pressure for 35 minutes. Allow the pressure to naturally release (let it sit) for 10 minutes before quick releasing the remaining pressure.
- Make the Béchamel - After the soup is done cooking, melt the butter in a large skillet over medium. Whisk the flour into the melted butter and cook for 1-2 minutes until light golden. Slowly whisk in the milk until the sauce is smooth and combined. Season with a pinch of salt and pepper. Allow to simmer for a couple minutes until thickened.
- Mix Together - Add the thickened sauce to the wild rice soup and stir to combine. The results are a thick, creamy, wild rice soup.
- Serve - Ladle into bowls to serve and sprinkle with chopped fresh parsley.
Notes
Milk - I like to use whole milk or low fat, but skim milk can be used as well.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 311
- Sugar: 9.3 g
- Sodium: 821.9 mg
- Fat: 12.7 g
- Carbohydrates: 40.7 g
- Fiber: 4.5 g
- Protein: 11 g
- Cholesterol: 35.5 mg
Katie says
I love wild rice, but don't like how long it takes to cook on the stove so this recipe was perfect.