On a cold, gray afternoon, when you need a warm hug from the inside out, this Instant Pot Wild Rice Soup is the answer. This recipe was born from a deep love for rustic, creamy soups and a practical need for a hearty dinner that could be ready with minimal fuss. Inspired by the cozy, earthy flavors of Northern Minnesota wild rice soup and perfected for the modern kitchen, it transforms simple ingredients into a luxurious, satisfying meal. The Instant Pot works its magic, perfectly cooking the notoriously long to prepare wild rice while infusing the broth with incredible depth, all in a fraction of the time. It’s the kind of soul warming, one pot wonder that will make you feel like a kitchen hero on even the busiest weeknight.
Flavor Profile: This soup is a masterpiece of earthy, savory, and creamy comfort. Each spoonful is deeply savory and umami rich, thanks to the sautéed mushrooms, aromatic herbs (sage and thyme), and hearty vegetable broth. The nutty, slightly chewy wild rice provides a wonderful textural contrast and absorbs all the wonderful flavors. Sweet carrots and aromatic celery add freshness, while the creamy base; whether from a rich roux or decadent heavy cream; brings it all together into a velvety, luscious, and deeply satisfying consistency. A final splash of sherry (don’t skip it!) adds a subtle, sophisticated layer of flavor that elevates the entire dish. It’s complex, comforting, and incredibly delicious.
Expert Tips for Instant Pot Success
- Don’t Rush the Sauté: Take your time to properly sauté the onions and mushrooms at the beginning. Let them cook until the onions are soft and translucent and the mushrooms have released their water and developed a beautiful golden brown color. This step builds a crucial foundation of flavor that you can’t get by simply pressure cooking them.
- The Wild Rice Note: True, authentic wild rice takes longer to cook than a wild rice blend. If using a blend that includes white or brown rice, reduce the initial pressure cooking time by 5-10 minutes to prevent overcooking. The recipe timing is perfect for 100% wild rice.
- Master the Roux: If using the butter flour milk method for the creamy base, cook the flour and butter mixture (a roux) for a full 1-2 minutes after combining. This cooks out the raw flour taste. When adding the milk, do it gradually, whisking constantly to ensure a perfectly smooth, lump free sauce.
- Adjust Consistency at the End: The soup will thicken as it sits. After combining everything, let it simmer on the “Sauté” setting for a few minutes. Then, thin it to your perfect soup consistency with additional broth, water, or milk. Remember, you can always add more liquid, but you can’t take it away!
Make Ahead, Storage & Freezing
- Make Ahead: You can cook the Instant Pot soup base (through step 1) up to 2 days in advance. Store it in the refrigerator. When ready to serve, reheat the base, prepare your creamy mixture (roux or cream), and combine.
- Storage & Reheating: Leftover soup will keep in an airtight container in the refrigerator for 4-5 days. Reheat gently on the stovetop over medium low heat, stirring occasionally. You may need to add a splash of broth or milk when reheating, as it will continue to thicken.
- Freezing: This soup freezes very well, but with a caveat: the dairy based creamy sauce can sometimes separate when thawed. For best results, freeze only the cooked wild rice and vegetable broth base (without the creamy addition). Thaw overnight in the fridge, reheat, and then stir in your freshly made creamy base just before serving.
Step by Step Instructions
Part 1: The Instant Pot Soup Base
1Turn your Instant Pot to the Sauté function (Normal or Medium heat). Add the 2 tablespoons of butter. Once melted, add the chopped onion and sliced mushrooms. Sauté for 6-8 minutes, until the onions are soft and the mushrooms have browned and released their liquid.
2Add the 1 cup of uncooked wild rice to the pot. Pour in the 4 cups of vegetable or chicken broth. Stir in 1 teaspoon of salt, ½ teaspoon of rubbed sage, and ½ teaspoon of dried thyme.
3Secure the lid, set the valve to Sealing, and pressure cook on High Pressure for 35 minutes. When the timer beeps, perform a Quick Release by carefully turning the valve to Venting.
4Once the pressure has released, open the lid. Stir in the chopped carrots, minced garlic, and chopped celery (if using).
5Secure the lid again and pressure cook on High Pressure for an additional 10 minutes. Perform another Quick Release.
Part 2: The Creamy Base & Finishing
6For the Heavy Cream Method: Simply stir 1 ½ cups of heavy cream directly into the hot soup in the Instant Pot.
7For the Roux Method: In a medium saucepan on the stovetop over medium heat, melt 6 tablespoons of butter. Whisk in ½ cup of all purpose flour and cook, whisking constantly, for 1-2 minutes until golden and fragrant. Gradually whisk in 1 ½ cups of milk, a little at a time, until the mixture is smooth and thickened into a creamy sauce. Season with a pinch of salt.
8Stir your chosen creamy base (cream or roux sauce) into the soup in the Instant Pot.
9Finish: Stir in 1 teaspoon of umami mushroom seasoning (if using) and 1-2 tablespoons of sherry. Taste and adjust salt and pepper as needed.
10If the soup is too thick, thin it to your desired consistency with additional broth, water, or milk using the Sauté function to keep it warm. Serve hot.
Ingredient Substitutions & Dietary Swaps
- Gluten Free: To make the roux, use a 1:1 gluten free all purpose flour blend. Ensure your broth is certified gluten free.
- Dairy Free/Vegan: Use olive oil or vegan butter for sautéing. For the creamy base, replace the butter with oil or vegan butter and use unsweetened, unflavored almond, soy, or oat milk. A splash of full fat coconut milk can also add wonderful richness.
- Vegetarian: Use vegetable broth.
- Common Substitutes: Mushrooms: Cremini, baby bella, or white button mushrooms all work. For a deeper flavor, use a mix. Wild Rice: A wild rice blend can be used, but adjust cooking time as noted above. Sherry: A dry white wine or a teaspoon of good balsamic vinegar can provide a similar acidic depth. Heavy Cream: Half and half will work but result in a slightly less rich soup.
Serving Suggestions
This soup is a hearty, complete meal in a bowl, but it loves good company.
- Bread for Dipping: Serve with a crusty baguette, thick slices of no knead bread, or warm buttermilk biscuits for dipping into the creamy broth.
- Side Salad: A simple arugula salad with a lemon vinaigrette or a kale Caesar salad provides a fresh, crisp contrast to the rich, creamy soup.
- Protein Boost: Add shredded rotisserie chicken or cooked Italian sausage when you add the creamy base for an even heartier meal.
- Wine/Drink Pairing: A medium bodied Chardonnay or a crisp Pinot Gris pairs beautifully. For a non alcoholic option, sparkling water with a twist of lemon or a dry hard cider complements the earthy flavors.
Frequently Asked Questions (FAQ)
- Can I make this soup on the stovetop?
Yes! In a large Dutch oven, follow the same steps: sauté veggies, add rice and broth, and simmer covered for 45-55 minutes until rice is tender. Add the carrots, etc., for the last 15 minutes of cooking. Proceed with the creamy base. - My soup is too thin. How can I thicken it?
Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the simmering soup and cook for 1-2 minutes until thickened. Alternatively, simmer the soup on Sauté mode, uncovered, to reduce and concentrate. - My wild rice is still chewy/hard. What happened?
Different brands and types of wild rice have varying cook times. If it’s still too firm after the allotted time, simply secure the lid and pressure cook for an additional 5-10 minutes with a splash of extra broth. - What is umami mushroom seasoning, and do I need it?
It’s a powdered seasoning made from dried mushrooms (like shiitake) that adds a powerful savory, earthy boost. It’s optional but highly recommended for an extra layer of depth. You can find it in the spice aisle or at specialty grocery stores.
Recommended Equipment
- 6 Quart or 8 Quart Instant Pot (or other electric pressure cooker)
- Medium Saucepan (if making the roux on the stovetop)
- Wooden Spoon or Silicone Spatula
- Whisk
- Chef’s Knife & Cutting Board
Creamy Instant Pot Wild Rice Soup
Ingredients
For the Instant Pot Base:
- 2 tbsp butter
- ½ large yellow onion chopped
- 8 oz cremini or white mushrooms thinly sliced
- 1 cup uncooked wild rice
- 4 cups vegetable or chicken broth
- 1 tsp salt
- ½ tsp rubbed sage
- ½ tsp dried thyme
- 3 cloves garlic minced
- 5 medium carrots chopped
- 3 stalks celery chopped (optional)
For the Creamy Base (Choose One):
Option A (Rich & Easy): 1 ½ cups heavy cream
Option B (Roux Based):
- 6 tbsp butter
- ½ cup all purpose flour
- 1 ½ cups milk 2% or whole
For Finishing:
- 1 tsp umami mushroom seasoning optional
- 1-2 tbsp sherry optional
- Salt and black pepper to taste
Instructions
- Sauté: Using the Sauté function, melt 2 tbsp butter in the Instant Pot. Add onion and mushrooms; cook 6-8 mins until soft.
- First Cook: Add wild rice, broth, 1 tsp salt, sage, and thyme. Lock lid, set valve to Sealing. Cook on High Pressure for 35 mins. Quick Release.
- Second Cook: Stir in carrots, garlic, and celery. Lock lid again. Cook on High Pressure for 10 mins. Quick Release.
- Make Creamy Base:● For Option A: Stir 1 ½ cups heavy cream into the pot.● For Option B: In a saucepan, melt 6 tbsp butter. Whisk in ½ cup flour; cook 1-2 mins. Gradually whisk in 1 ½ cups milk until thick and smooth. Stir sauce into soup.
- Finish: Stir in mushroom seasoning and sherry (if using). Season with salt and pepper. Thin with extra broth if desired. Serve hot.
