Instant Pot Wild Rice Soup - Vegetarian

bowl of creamy wild rice soup

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!


  • 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
  • 1/2 teaspoon kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 dried bay leaves
  • 6 tablespoons butter
  • 1/2 cup all-purpose flour
  • 2 cups milk
  • Fresh Parsley, chopped


  1. 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.
  2. 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.
  3. 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. 
  4. Mix Together - Add the thickened sauce to the wild rice soup and stir to combine. The results are a thick, creamy, wild rice soup. 
  5. Serve - Ladle into bowls to serve and sprinkle with chopped fresh parsley.

Keywords: Instant Pot Wild Rice Soup, Vegetarian Wild Rice Soup, Wild Rice Soup Recipe

%d bloggers like this: