Creamy Instant Pot Wild Rice Soup
This creamy, hearty Instant Pot wild rice soup warms you from the inside out and is so easy to make–a set and forget situation!
Let’s cut to the chase here: this soup is life. We’ve been making it on repeat all winter long, and it’s possible that I am obsessed. I credit these bowls of goodness with a huge percentage of my veggie intake this winter. And that’s not a complaint!
I warned you awhile back that wild rice is a new love of mine (see: dazzling wild rice winter salad) and this soup is a major part of the love affair.
A lot of soups taste great, but leave you wanting a sandwich about an hour down the line. Not so here. This soup sticks to ya ribs!
How to make wild rice soup in the Instant Pot
Seriously so easy. Let’s break it down, shall we?
- Add all the things–carrots, celery, onions, mushrooms, seasoning, and, yes, wild rice.
- Pour in broth and stir.
- Cook for 40 minutes on high pressure.
- Stir in some kale (not strictly necessary but very delicious).
- Make and stir in a quick stovetop roux.
- Serve and enjoy!
Please use real wild rice!
Also a small PSA: please use actual wild rice!
A “wild rice blend” is most likely 90+% brown rice with a few flecks of true wild rice mixed in. It will NOT/NOT be the same.
Wild rice is most likely available in your regular grocery store near the “regular” rice. You might have to squint for it, and it is a little more expensive–it’s worth it, I promise! You only need one cup. And of course you can always buy it online. (affiliate link)
Side note on online shopping: this message is hitting a little close to home for me right now. 🙂
Again, this soup is filling and creamy and delicious. Soul-warming and belly-filling all on its own. So I highly recommend you add some crusty bread on the side and call it a day.
Make it. Eat it. Love it. And stay warm until spring. ♥
More cozy soups you’ll love:
- 20-minute tortellini white bean soup
- Instant Pot broccoli cheddar soup
- Creamy roasted butternut squash soup
- Creamy roasted tomato basil soup
- Carrot red pepper soup
Enjoy! If you try this Instant Pot Wild Rice Soup or any other recipe from Nourish and Fete, please rate the recipe and leave a comment below. We love hearing from you, and other readers will benefit from your experience!
Instant Pot Wild Rice Soup
- 5 medium carrots, peeled and chopped
- 5 stalks celery, chopped
- 8 ounces fresh mushrooms, sliced
- 1 small yellow onion, chopped
- 1 cup wild rice, uncooked
- 4 cups vegetable or chicken broth
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
Add at the end:
- 1 cup kale leaves, chopped into bite-sized pieces
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 1 1/2 cups milk, any kind
- Add all the soup base ingredients, carrots through rosemary, to the Instant Pot and stir to combine. Cover, seal the lid, and cook on manual/high pressure for 40 minutes. When finished, use the quick release function to vent steam. Open the lid and toss in the kale, leaving the Instant Pot on the keep warm setting.
- To make the roux, melt butter in a medium saucepan over medium heat. Whisk in the flour, and cook for 1-2 minutes. Gradually add the milk, whisking constantly, until the sauce is thick and smooth.
- Pour the roux into the Instant Pot, stir everything together to combine well, and serve. Enjoy!
- Soup keeps well in the fridge for 3-4 days.
- It can also be frozen! Freeze in a plastic container and be sure to leave some extra room, it will expand when frozen. Defrost in the fridge, then reheat in a saucepan. The soup might separate a little bit as it reheats, but keep stirring, and it will come back together.
(Recipe adapted from Pinch of Yum)
This post may contain affiliate links. As an Amazon affiliate, I earn a small commission from qualifying purchases.
34 Comments on “Creamy Instant Pot Wild Rice Soup”
I am wondering if I used a brown and wild rice blend, would it cook for less time or the same amount? When I cook the brown wild blend on its own it takes about 25 minutes, but maybe in a soup it would be different? If anyone has tried this let me know!
The soup was very yummy. The whole family liked it, and my kids even ate mushrooms!
Excellent, Im only on my 2nd instant Pot try, I put it together, set timer for 40 min. We went for a January Minnesota walk (37 degrees) and home to a wonderful lunch. My husband loved it.
He hates celery chunks so I used celery seed, just a touch
Could I make this and just add in 1 cup of cream instead of making a roux?
Hi Kiera, I haven’t tried that personally but I’m willing to be it would work well – the finished soup might just not be quite so thick. Please let me know if you try it – I’m sure other readers would love to know that tip, also!
Is this for the 3 quart or 6 quart instant pot?
This is for the 6 quart version!
I love this recipe. It is SO easy, and I am NOT a cook of any sort. Had I realized there was a roux, I would never have tried, but I didn’t so I did… and ANYONE can do it. This last batch we even made with gluten free flour and it turned out great.
I have used all sorts of mushrooms, from dehydrated to fresh oyster mushrooms harvested moments before and of course different varieties from the market. My 2 and 5-year old eat it as well as my husband.
Thanks for sharing! What a great lunch meal prep for the week!
This looks so good! I love the added kale! What a tasty & healthy addition!
This soup is scrumptious! I didn’t have sage and made the soup as written otherwise. It was so incredibly good.
I’m so glad to hear that, Christina! Thank you for taking the time to leave this review!
This was delicious!! My husband doesn’t like soup but he loved this with a hunk of sourdough bread! I will definitely be making it again. I omitted the kale. Next time I’ll add chic. Thanks for the great recipe!
So happy it was a winner for you! Makes my day – thank YOU for taking the time to leave this nice review!
Really delicious and nutritious. 4 stars because it needed a bit more broth, but flavour was excellent, and was cooked perfectly.
Thanks so much for this! I too used a wild rice blend of brown basmati and wild rice after misreading the post, but it’s come out very tasty anyways and the basmati is not mushy or anything. Thanks again!
That’s wonderful, Dee, I’m so glad it worked well for you! I might update the post to reflect that several readers have had good results from a blend – that’s great information for others to know. Take care and thank you for leaving this helpful note!
A most delicious recipe. Instructions were perfect. I added just a little extra mushrooms bc I love them. Thank you so much for a great recipe that I will add to my instapot repetoire.
So happy you enjoyed this soup, Kathleen! Extra mushrooms sound tasty to me, as well!
I really appreciate how easy this soup is to make and found that it was both filling and flavorful. With your tip on the wild rice, I noticed that the blends at my Walmart were mostly just brown rice but wanted to make it anyway so I used a Texmati mix that included wild rice because I enjoy Basmati rice. I will try it again with all wild rice when I have the opportunity to purchase that but definitely enjoyed it this way too. Would recommend (and will!) Thank you.
So happy to hear that this worked well with the blend that you found – and thank you so much for sharing that! I’m sure others will be glad to know that, as well! Thank YOU!
Made this vegan by subbing vegan butter and Silk half and half. Turned out great!! Will definitely make again.
Looking for an alternate wild rice soup. The one I just made was so bland. Does wild rice have a strong flavor? Checked 3 stores and all I could find was a blend. Seems like this recipe uses the same spice blend. It’s one of my favorite soups and I’m so disappointed. If the wild rice I used is the problem, I’ll order it online – thanks for any advice!
Hi Roxanne! I totally feel you – bland soup is the WORST! So yes, true wild rice does have a kind of nutty flavor that adds a lot to a soup like this. I strongly recommend using all genuine wild rice in this recipe. You might have to hunt in your store, I know they sell it at most Trader Joe’s, in a small clear bag, and the rice grains themselves are all black. I think my local Harris Teeter has it, too. Or yes, you can always order on Amazon! Blends will NOT cook up the same – and it drives me crazy because you often see a “Wild Rice Blend” on the shelf that’s really like 1 tablespoon of wild rice mixed into a full bag of regular rice. So annoying! Good luck tracking down the genuine good stuff and let me know how the soup turns out for you – or if you have any more questions!
I made this for dinner tonight and it was DELICIOUS! I substituted coconut milk for milk since we have a dairy intolerance here. Absolutely perfect. I’m going to freeze some for future dinners and eat left overs for lunch the rest of the week. I also squeezed half a lemon in the soup when I added the kale!
This soup is amazing! It’s easy and my husband and I both love it. I have an 8 quart instant pot and you can easily double it. I did leave out the kale and my husband added chicken breast to his seeing I’m a vegetarian. I would highly recommend trying it.
Thanks so much, Mary, I’m so glad you loved the soup, and adding chicken to part of it is a great option! I really appreciate that you took the time to come back and leave this feedback and 5 star review!
This was sooooooooo good. I didn’t add mushrooms (bc yuck) and I think next time I’ll at least double the kale. I also added chopped cooked chicken at the end. I will be saving this and making it for years to come. Thank you!!!!
This soup is so flavorful and comforting on a cold day. My kids asked for me to add shredded chicken and it was so delicious. This recipe is a favorite with the adults and kids in my home!
That soup looks so warm and comforting — it’s freezing here today. I think I might try to make a pot of this tonight for dinner.
I could eat a bowl of this deliciousness all winter!
Mushroom and rice soup is so hearty and filling. A great way to use up lots of different mushrooms too.
I have wild rice in the pantry and can’t wait to make this creamy and delicious looking soup! It looks amazing!
Yuummmm, this is comfort food at its best! I love creamy & veggie and great tip about getting the right wild rice to make this delicious soup!