Name: Instant Pot Wild Rice Soup
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 garlic cloves, minced; 2 carrots, diced; 2 celery stalks, diced; 8 oz mushrooms, sliced (cremini or button); 1 cup uncooked wild rice (not a blend); 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 bay leaf; Salt and black pepper, to taste; 4 cups vegetable broth; 2 cups water; 1 cup unsweetened coconut milk or cashew cream (or heavy cream for non-vegan); 2 cups chopped spinach or kale; Juice of ½ lemon (optional, for brightness)

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Instant Pot Wild Rice Soup is a creamy, cozy, and nourishing one-pot meal that comes together quickly in the pressure cooker. Packed with nutty wild rice, hearty vegetables, and your choice of chicken or a plant-based alternative, this soup is rich, satisfying, and perfect for cold nights or weekly meal prep.

Why You’ll Love This Recipe

This soup gives you all the comfort of a long-simmered soup in a fraction of the time, thanks to the Instant Pot. It’s warm, wholesome, and made with simple ingredients that deliver big flavor and texture.

Quick and easy thanks to the Instant Pot
Creamy and hearty without being heavy
Naturally gluten-free and easily made dairy-free or vegan
Full of protein, fiber, and veggies
Freezer-friendly and perfect for batch cooking

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Wild rice blend
Carrots, chopped
Celery, chopped
Onion, chopped
Garlic cloves, minced
Mushrooms, sliced (optional but recommended)
Chicken breast or thighs (or chickpeas for vegan option)
Vegetable or chicken broth
Olive oil or butter
Dried thyme
Dried rosemary
Bay leaf
Salt and black pepper
Full-fat coconut milk or heavy cream (for creaminess)
Fresh parsley or thyme (for garnish)

directions

Set the Instant Pot to sauté mode. Add olive oil or butter, then sauté the onion, carrots, celery, and mushrooms for 4–5 minutes until softened.
Stir in garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute more.
Add wild rice, chicken (if using), broth, and bay leaf. Stir to combine.
Secure the lid, set the valve to sealing, and cook on High Pressure for 35 minutes.
Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
Remove the bay leaf. If using chicken, shred it with two forks and return to the pot.
Stir in coconut milk or cream until well combined and warmed through.
Taste and adjust seasoning. Serve hot, garnished with fresh herbs.

Servings and timing

This recipe serves 6 people.
Prep time: 10 minutes
Cook time: 35 minutes
Pressure release: 10 minutes
Total time: 55 minutes

Variations

Vegan Version: Use chickpeas instead of chicken and coconut milk for creaminess.
Spicy Kick: Add red pepper flakes or a dash of hot sauce.
Add Greens: Stir in spinach or kale after cooking until wilted.
Extra Creamy: Blend 1 cup of soup before stirring it back in.
No Mushrooms: Simply omit if you’re not a fan—they’re optional.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat or microwave individual servings for 2–3 minutes.
This soup also freezes well—store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat as desired.

FAQs

Can I use just wild rice, not a blend?

Yes, but true wild rice takes longer to cook and has a firmer texture. Adjust cook time slightly if needed.

Is this soup gluten-free?

Yes, just ensure your broth and other ingredients are certified gluten-free.

Can I make it without an Instant Pot?

Yes—simmer on the stovetop for 45–60 minutes or until rice is tender.

What type of chicken works best?

Boneless skinless chicken breasts or thighs both work well. Thighs are more flavorful and tender.

How do I thicken the soup?

Blend a portion of the soup or add a cornstarch slurry at the end for a thicker texture.

Is it okay to use cooked rice?

Yes, stir in cooked rice after pressure cooking, but reduce broth slightly to prevent thinning the soup.

Can I use dairy instead of coconut milk?

Yes, use heavy cream or half-and-half for a richer, creamier finish.

What vegetables go well in this soup?

Potatoes, parsnips, or sweet potatoes can be added for more variety.

Can I make this ahead of time?

Definitely—it keeps well and the flavors deepen after a day in the fridge.

Do I need to soak the wild rice first?

No soaking is needed when cooking in the Instant Pot.

Conclusion

Instant Pot Wild Rice Soup is everything you want in a cozy meal: creamy, hearty, full of texture, and incredibly easy to make. Whether you go the classic chicken route or keep it plant-based, this is a feel-good recipe that’s perfect for cold nights, busy weeks, or sharing with loved ones. Make a big batch—you’ll be glad you did.

Instant Pot Wild Rice Soup