Instant Pot Wild Rice Soup Recipe

Introduction

This Instant Pot Wild Rice Soup is a comforting, creamy dish loaded with earthy mushrooms, tender wild rice, and fresh vegetables. It’s an easy recipe that combines rich flavors and simple ingredients to create a hearty meal perfect for chilly days.

Ingredients

• 2 tablespoons butter
• Half of an onion, chopped
• 8 ounces fresh mushrooms, thinly sliced
• 1 cup uncooked wild rice
• 4 cups vegetable or chicken broth
• 1 teaspoon salt
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• 3 cloves garlic, minced
• 5 medium carrots, chopped
• 3 stalks celery, chopped (optional)
• 6 tablespoons butter
• 1/2 cup flour
• 1 1/2 cups milk (2% recommended) OR 1 1/2 cups heavy cream
• 1 teaspoon umami mushroom seasoning
• 1-2 tablespoons sherry

Instructions

1. Step 1: Using your Instant Pot’s sauté function, melt 2 tablespoons of butter. Add the chopped onion and sliced mushrooms, cooking until softened.
2. Step 2: Stir in the uncooked wild rice, broth, salt, rubbed sage, and dried thyme. Seal the lid and cook on high pressure for 35 minutes.
3. Step 3: Release the pressure using the steam valve. Add the chopped carrots, minced garlic, and celery (if using). Seal the lid again and cook on high pressure for 10 more minutes.
4. Step 4: Release the steam once more. Now, choose your preferred creamy method: either stir in 1 1/2 cups heavy cream directly for a rich, brothy soup, or prepare a roux-based thickener.
5. Step 5: To make the roux thickener, melt 6 tablespoons butter in a saucepan over medium heat. Whisk in 1/2 cup flour and cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the milk until smooth and thickened, seasoning lightly with salt.
6. Step 6: Combine the creamy mixture with the soup in the Instant Pot. Stir in the umami mushroom seasoning and sherry for an extra depth of flavor. If the soup is too thick, thin it out with additional broth to your desired consistency.

Tips & Variations

• For a vegetarian version, use vegetable broth and omit celery if preferred.
• Substitute heavy cream with whole milk or a non-dairy alternative for a lighter soup.
• Add fresh herbs like parsley or thyme just before serving for extra freshness.
• Use sherry or a splash of white wine to enhance umami without overpowering the mushrooms.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk to loosen the consistency if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Wild rice provides a unique texture and flavor, but you can substitute with brown rice or a wild rice blend. Keep in mind that cooking times and liquid amounts may vary.

Is it necessary to use sherry?

Sherry adds a subtle depth and enhances the umami flavor, but it can be omitted if you prefer. You can substitute with a splash of dry white wine or leave it out entirely without sacrificing too much flavor.

Instant Pot Wild Rice Soup Recipe

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4.4 from 133 reviews

A comforting and creamy Instant Pot Wild Rice Soup packed with mushrooms, wild rice, and fresh vegetables. This hearty soup combines the earthy flavors of mushrooms and herbs with a rich, velvety creaminess, making it a perfect meal for cool days. With simple ingredients and a straightforward pressure cooking method, this recipe yields a deliciously thick and flavorful soup in under an hour.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Soup Base

• 2 tablespoons butter
• 1/2 onion, chopped
• 8 ounces fresh mushrooms, thinly sliced
• 1 cup uncooked wild rice
• 4 cups vegetable or chicken broth
• 1 teaspoon salt
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• 3 cloves garlic, minced
• 5 medium carrots, chopped
• 3 stalks celery, chopped (optional)

Creamy Sauce Options

• Option A: 1 1/2 cups heavy cream
• Option B: 6 tablespoons butter
• 1/2 cup flour
• 1 1/2 cups 2% milk

Seasoning

• 1 teaspoon umami mushroom seasoning
• 1–2 tablespoons sherry

Instructions

1. Prepare the Instant Pot base: Using the sauté function of the Instant Pot, melt 2 tablespoons of butter. Add the chopped onion and sliced mushrooms, sautéing until softened and aromatic.
2. Add main ingredients and pressure cook: Stir in the uncooked wild rice, broth, salt, rubbed sage, and dried thyme. Seal the Instant Pot lid and cook on high pressure for 35 minutes. Once time is up, use natural release or quick release according to your preference.
3. Add additional vegetables and pressure cook again: Open the lid carefully, then add chopped carrots, minced garlic, and celery if using. Seal the lid again and pressure cook on high for another 10 minutes. After cooking, release the steam carefully using the valve on top.
4. Make the creamy sauce – choose your method: Option A: Simply stir 1 1/2 cups heavy cream into the soup in the Instant Pot. This provides a rich, slightly thinner broth. Option B: In a separate saucepan, melt 6 tablespoons butter over medium heat. Whisk in 1/2 cup flour and cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in 1 1/2 cups milk to create a smooth, thickened sauce. Season with a pinch of salt.
5. Combine creamy sauce with soup: If using the butter-flour-milk sauce, mix it into the soup inside the Instant Pot. The soup will be thick, so thin out with additional broth to your preferred consistency if needed.
6. Final seasoning: Stir in 1 teaspoon umami mushroom seasoning and 1-2 tablespoons sherry to enhance the depth of flavor. Mix well and let sit for a few minutes before serving.

Notes

• Wild rice can be substituted with a rice blend if desired, though cooking times may vary.
• The celery is optional but adds great flavor and texture.
• Using sherry adds subtle complexity but can be omitted if preferred.
• For a dairy-free version, substitute the butter and milk with non-dairy alternatives and use coconut cream instead of heavy cream.
• Use low-sodium broth to control salt levels more easily.
• The flour and butter thickening method provides a gluten-free alternative if using gluten-free flour.

Keywords: Instant Pot, Wild Rice Soup, Mushroom Soup, Creamy Soup, Vegetarian Soup, Pressure Cooker Soup