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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/instant-pot-wild-rice-soup-recipe/