Name: Instant Pot Wild Rice Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 2 tbsp butter, divided; 1 yellow onion, diced; 3 carrots, chopped; 2 celery stalks, chopped; 4 garlic cloves, minced; 8 oz mixed mushrooms, sliced (divided); 1/2 tsp red pepper flakes; 1/2 tsp salt, plus more to taste; 2 cups wild rice blend, rinsed; 64 oz vegetable broth, divided; 1 tsp fresh thyme; 1 cup milk (any kind); 1/2 cup Parmesan cheese, grated

Jump to Recipe·Leave a Review

Instant Pot wild rice soup is creamy, hearty, and loaded with vegetables, mushrooms, and herbs. The pressure cooker makes it quick and convenient, turning a dish that normally takes hours into a comforting meal ready in under an hour.

Why You’ll Love This Recipe

You’ll love this recipe because it’s rich, cozy, and full of earthy flavors from wild rice and mushrooms. The Instant Pot does all the hard work, so you get perfectly cooked rice and tender vegetables without constant monitoring. Finished with milk and Parmesan, it’s a wholesome, filling soup perfect for weeknights or meal prep.

Ingredients

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

2 tbsp olive oil
2 tbsp butter, divided
1 yellow onion, diced
3 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
8 oz mixed mushrooms, sliced (divided)
1/2 tsp red pepper flakes
1/2 tsp salt, plus more to taste
2 cups wild rice blend, rinsed
64 oz vegetable broth, divided
1 tsp fresh thyme
1 cup milk (any kind)
1/2 cup Parmesan cheese, grated

Directions

Set Instant Pot to sauté. Add olive oil and 1 tbsp butter. Once melted, add onion, carrots, celery, garlic, 6 oz mushrooms, red pepper flakes, and salt. Sauté for about 6 minutes until softened.
Stir in rice and 32 oz broth. Close lid and set valve to “seal.” Pressure cook for 15 minutes, then let naturally release for 5 minutes before venting remaining pressure.
While soup cooks, melt remaining 1 tbsp butter in a skillet. Add the remaining mushrooms with thyme. Sauté until golden and crispy, about 5 minutes. Set aside.
Open Instant Pot, then stir in remaining broth, milk, and Parmesan. Season to taste with salt, pepper, and more red pepper flakes if desired.
Ladle into bowls and top with crispy mushrooms and extra Parmesan. Serve hot.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 10 minutes
Cooking time: 30 minutes (including pressure build/release)
Total time: 40 minutes

Variations

Use chicken broth and add shredded chicken for extra protein.
Substitute coconut milk for dairy milk for a dairy-free, creamy version.
Add kale, spinach, or Swiss chard at the end for extra greens.
Replace Parmesan with nutritional yeast for a vegan-friendly flavor boost.
Swap the wild rice blend for farro or barley if preferred.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth or milk to loosen the texture. Freeze soup (without the dairy) for up to 2 months. Thaw overnight in the fridge and stir in milk and cheese when reheating.

FAQs

Can I make this soup dairy-free?

Yes, use plant-based milk and skip or replace Parmesan with nutritional yeast.

What kind of wild rice blend should I use?

Any store-bought wild rice blend works. Pure wild rice will also work but may take longer to cook.

Can I add meat to this recipe?

Yes, chicken or turkey pairs well and can be cooked with the rice.

Why is my soup too thick?

Wild rice absorbs liquid as it sits. Add extra broth or milk before serving or reheating.

Can I cook the entire soup without sautéing first?

Yes, but sautéing enhances flavor by caramelizing the vegetables and mushrooms.

Can I double this recipe?

Yes, as long as your Instant Pot is large enough (8 qt recommended). Cooking time remains the same.

Can I freeze this soup?

Yes, but freeze before adding dairy for best texture. Add milk and Parmesan after reheating.

How do I make the soup creamier?

Stir in extra Parmesan, cream, or a splash of half-and-half before serving.

What mushrooms work best?

Cremini, shiitake, or baby bella mushrooms add depth of flavor, but button mushrooms also work.

Is this soup gluten-free?

Yes, as long as you use gluten-free broth and seasonings.

Conclusion

Instant Pot wild rice soup is a cozy, satisfying meal full of earthy mushrooms, tender vegetables, and creamy broth. It’s quick to prepare, versatile, and great for leftovers or meal prep. Whether you enjoy it as a main dish or a side, this recipe brings comfort and flavor to your table in under an hour.

Maggie