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This easy Instant Pot Wild Rice Soup is both hearty and healthy at the same time! It’s made with wild rice, loaded with mushrooms, and is super creamy thanks to the addition of milk and parmesan cheese.Â
Though I tend to prefer summer as a season overall, I am ALL about soup season, aka the colder winter months. Today I’m sharing this instant pot wild rice soup recipe, and it’s a good one!
My husband has recently become a fan of mushrooms, and I couldn't be more pleased. Up until a few months ago, if something had mushrooms in it he had to pick them out (gasp!). Now, he gladly eats mushroom recipes like my mushroom chicken and vegan mushroom pasta.
Besides mushrooms, I love adding rice to soup rather than noodles for something different and a little bit heartier. If you like mushrooms and you like rice, this soup is for YOU.
Recipe features
- It’s made in the Instant Pot, meaning the prep work and clean up is a breeze.
- It’s loaded with mushroom and wild rice, making it a hearty vegetable soup.
- Vegetarian and gluten-free, this soup is suitable for most eaters.
Ingredients
Mirepoix - A combination of carrots, celery, onion, and garlic and sautéed in butter; I wouldn't substitute anything, though you could get away with using shallot instead of onion if that's what you have on hand.Â
Mushrooms - I used a mixed mushroom blend consisting of shiittake, baby bella (cremini) and oyster, but feel free to use all baby bella mushrooms instead of a mix if you prefer.Â
Wild rice - I opted for a wild rice blend because I enjoy the different rice textures. You can go this route or use plain wild rice -- either will work!
Broth - Use vegetable broth to keep this recipe vegetarian; otherwise, chicken broth works just fine.Â
Thyme - Preferably fresh thyme. If you're using fresh thyme, opt for 1 teaspoon but if you're using dried thyme, start with ½ teaspoon and increase to taste.
Milk - Any kind works, though I wouldn't use coconut milk. I personally used oat milk because that's what I had in my fridge.Â
Parmesan cheese - Save yourself the time and use pre-grated parmesan cheese.Â
Instructions
As you might expect with an pressure cooker recipe, this recipe is pretty easy, though it does require a few steps vs. just throwing everything into the Instant Pot.
Step 1: Sauté vegetables. First, add one tablespoon of butter to your instant pot and set the "saute" function to 6 minutes. Allow 1 minute for it to melt, then add the onion, celery, carrots, garlic, 6 oz. of the mushrooms, red pepper flakes, and salt and sauté until the veggies are soft.
Step 2: Add the rice and pressure cook. Pour in the rice and HALF of the broth, then close the lid, ensuring the knob on top is in the "seal" position. Pressure cook on high pressure for 15 minutes, then natural release for 5 minutes before manually switching the valve to "vent".Â
Step 3: Pan-fry mushrooms. This step is optional, but if you want to top the soup with some crispy mushrooms, you'll want to do this. Heat the remaining butter in a small skillet, then add the rest of the mushrooms and thyme and sauté until they're golden brown and slightly crispy, about 5 minutes.Â
Step 4: Add the milk and cheese. Remove the lid, then stir in the rest of the broth, along with the milk and cheese until everything is combined and the cheese has melted. Taste the soup and add more salt, pepper and/or red pepper flakes as needed. Ladle the soup into bowls and top with the crispy pan-seared mushrooms. Enjoy!
Tips and FAQs
- To make instant pot wild rice soup even creamier, use ½ cup milk and a ½ cup of heavy cream.
- The rice absorbs a fair bit of the broth once it's cooked, hence why you'll want to cook the rice in 32 oz. of broth, but then also add another 32 oz. once it's done cooking so the soup is more soup-y.
- Want to keep this soup vegan-friendly? Simply use dairy-free butter, your favorite dairy-free milk, and omit the cheese. I find the creamiest milks are typically soy milk or oat milk.Â
Can I make this on the stovetop instead?
Yep! To do so, follow these steps:
- Melt butter in a large pot or dutch oven over medium heat.
- Once melted, add the mirepoix, along with 6 oz. of the mushrooms, red pepper flakes, and salt. Sauté until the vegetables are soft, 6-8 minutes, then pour in the rice and 32 oz. of the broth.
- Bring the soup to a boil, then reduce heat to a simmer and simmer until the rice is cooked.
- Meanwhile, melt the remaining butter in a small skillet, then add the remaining mushrooms and thyme and sauté until they're slightly golden and crispy, about 5 minutes.
- Once the rice is cooked, pour in the rest of the broth, along with the milk and cheese and stir until the cheese has melted. Ladle the soup into bowls, then top with the crispy mushrooms.Â
Storage
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.Â
Freezer: Wait for the soup to cool, then pour it into a freezer-safe bag and it should last in the freezer for at least two months, probably longer (we ate ours after 1 month and it was delicious!).
Reheating: To reheat, pour the soup into a large pot and heat over medium heat on the stove until it's warmed through. You'll probably have to add a little more broth and/or milk, because the rice will absorb some of it in the refrigerator or freezer.Â
More soup recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!Â
Instant Pot Wild Rice Soup
Equipment
- Instant Pot/pressure cooker
Ingredients
- 2 tablespoon olive oil
- 2 tablespoon butter divided
- 1 yellow onion diced
- 3 carrots chopped
- 2 celery stalks chopped
- 4 garlic cloves minced
- 8 oz. mixed mushrooms sliced; divided
- ½ teaspoon red pepper flakes
- ½ teaspoon salt plus more to taste
- 2 cups wild rice blend rinsed
- 64 oz. vegetable broth divided
- 1 teaspoon fresh thyme
- 1 cup milk any kind
- ½ cup parmesan cheese grated
Instructions
- Add the olive oil and 1 tablespoon of butter to your Instant Pot, then set the "saute" function to 6 minutes. Allow 1 minute for the butter to melt, then add the onion, carrots, celery, garlic, 6 oz. of the mushrooms, red pepper flakes, and salt and sauté until the veggies are soft and the timer beeps.
- Next, pour in the rice and 32 oz. of the broth and stir. Place the lid on, ensuring the valve on top is in the "seal" position. Pressure cook the soup for 15 minutes, then natural release for 5 minutes before switching the valve on top to "vent" to manually release the remaining pressure.
- While the soup is cooking, melt the remaining tablespoon of butter in a small skillet over medium heat, then add the rest of the mushrooms and thyme. Sauté until the mushrooms are slightly golden and crispy, about 5 minutes; set aside.
- Remove the lid from your pressure cooker, then stir in the remaining broth, along with the milk and cheese. Taste, then add more salt, pepper and red pepper flakes as desired.
- Divide soup into bowls, then top them with the crispy mushrooms and a sprinkle of parmesan. Enjoy!
Notes
Nutrition
UPDATE NOTE: This post was originally published in December 2019. It was updated with new text and photos in November 2023.
Vanessa says
Loved this so much! So easy to just put in the instant pot and let it go. So much flavor as well in this soup. Really really great!!
Linda says
Can I put in some ground cooked sausage after the soup has cooked? Or could I sauté the ground sausage with the onion, celery, carrots, garlic, red pepper, salt, and pepper?
I'd like this soup to be extra hardy : )
It looks delicious as is but would like to add some meat.
Thanks.
Erin says
Yes! I'd sauté the sausage first, then remove it from the pot and cook the soup according to the instructions, then add the sausage back in at the end.
Ashley Martin says
I've been wanting to use my instant pot more and this was a perfect recipe to make now that the weather is getting cooler. Hearty, healthy, and delicious all in one! In general, mushrooms aren't my favorite but I loved them in this dish!
Laura says
Hello!
Can you make this recipe without an instant pot?
I would love to try it.
Thank you.
Erin says
Yes! Do you mean over the stove or in a slow cooker?
Amanda says
I would like to try it in a slow cooker. Thanks!
Erin says
Hi! You're going to want to follow the same instructions, but instead of pressure cooking for 15 minutes, cook it in your slow cooker on HIGH for 3-4 hours. Then, add in the milk, cheese and the rest of the broth. Let me know how it turns out!