Free Dinner Recipes E-book!   Download Now

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Browse Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Browse Recipes +
    • Recipes by Course +
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet +
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • About Erin
  • Contact

Home » Recipes » Lunch

Instant Pot Wild Rice Soup

By Erin · December 22, 2019 · Updated October 11, 2021 · 7 Comments

Jump to Recipe Print Recipe
  • Share
  • Tweet
Gluten FreeVegetarian

This Instant Pot Wild Rice Soup is both hearty and healthy at the same time! It’s made with wild rice and loaded with mushrooms, and is super creamy thanks to the addition of milk and parmesan cheese. 

soup in a bowl topped with mushrooms

Disclaimer: This post is sponsored by USA Rice and The Feedfeed. As always, all opinions are my own. Thank you for supporting brands that support this site! 

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 wild rice soup recipe as part of my partnership with USA Rice and The Feedfeed, and it’s a good one! 

I talked about it in this post, but I think it’s worth mentioning again: buying U.S.-grown rice is what we should all strive to be doing. Simply put, the quality is significantly better, and isn’t that what we all want for our food? Fun fact: wild rice is actually a semi-aquatic grass, meaning it grows in lakes, rivers and bays.

I love adding rice to soup rather than noodles for something different and a little bit heartier, in my opinion. If you like mushrooms and you like rice, this soup is for YOU. 

WHY THIS WILD RICE SOUP IS SO GOOD

  • It’s made in the Instant Pot, meaning the prep work and clean up is a breeze 
  • It’s loaded with mushroom and rice, making it a hearty vegetable soup 
  • Limited food miles because it's U.S.-grown and a sustainable crop

cooked mushrooms in a skillet

HOW TO MAKE INSTANT POT WILD RICE SOUP

As you might expect with an Instant Pot recipe, this recipe is pretty easy, though it does require a few steps vs. just throwing everything into the Instant Pot. 

First, add the vegetables--onion, celery, carrots, and garlic--to the pot and sauté them until the onion is soft. Then, add the rice and half of the broth and pressure cook for 15 minutes, which will fully cook the rice. 

While the rice is cooking, you want to cook the mushrooms separately. Why? Because you want then to be nice and crispy, and in order to make that happen, you have to cook them in a skillet with a decent amount of olive oil. 

You’ll know the soup is done once the Instant Pot beeps and the timer is at 0. When that happens, turn the knob on top from “seal” to “vent” and release the pressure. Once it’s released, carefully open the lid, then add the milk, cheese and the rest of the vegetable broth, along with more salt, pepper and red pepper flakes. 

rice soup in the instant pot

WHAT KIND OF MUSHROOMS SHOULD I USE? 

Honestly, you can use ANY kind, but my two favorites are shiitake and cremini, so that’s what I opted to use. 

CAN I FREEZE THIS SOUP? 

Yes! This wild rice soup makes a decent amount--at least 6 servings--so if you don’t eat it all at once, you’ll want to freeze it. Simply 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!). 

bowl of soup with rice and mushrooms

OTHER TASTY SOUP RECIPES

  • Dairy Free Mushroom Soup 
  • Vegan Tomato Soup 
  • Butternut Squash Chickpea Chili 
soup in a bowl topped with mushrooms

Instant Pot Wild Rice Soup

This Instant Pot Wild Rice Soup is both hearty and healthy at the same time! It’s made with wild rice and loaded with mushrooms, and is super creamy thanks to the addition of milk and parmesan cheese. 
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Author: Erin

Equipment

  • Instant Pot/pressure cooker

Ingredients

  • 1 cup yellow onion diced
  • 2 celery stalks sliced
  • 3 carrots sliced
  • 4 garlic cloves minced
  • ½ teaspoon red pepper flakes
  • salt and pepper
  • 2 cups U.S.-grown wild rice rinsed
  • 64 oz. vegetable broth divided
  • 2 cups mushrooms sliced
  • 3 tablespoon olive oil or more
  • ½ teaspoon thyme
  • 1 cup milk any kind
  • ½ cup parmesan cheese grated

Instructions

  • Turn Instant Pot to sauté, then add the onion, celery, carrots, garlic, red pepper, salt, and pepper and sauté with 1-2 tablespoon olive oil for 2-3 minutes.
  • Then, add rice and 32 oz. vegetable broth and pressure cook for 15 minutes.
  • While rice is cooking, cook the mushrooms: heat olive oil in a large skillet, then add the mushrooms and thyme and sauté until the mushrooms are crispy, about 5 minutes; set aside.
  • Once the Instant Pot beeps, pressure release it and carefully open the lid. Stir in the milk, cheese, the rest of the broth, and HALF of the mushrooms.
  • Divide soup into bowls, then top them with the remaining mushrooms. Enjoy!

Notes

-You can use any kind of mushrooms. I used a combination of shiitake and cremini. 
-I used almond milk, but any kind should work. 
-If you want to freeze this soup, wait for it to come to room temperature, then scoop it into a freezer-safe bag. 

Nutrition

Calories: 359kcal | Carbohydrates: 53g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 1392mg | Potassium: 535mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5930IU | Vitamin C: 5mg | Calcium: 176mg | Iron: 1mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
« The Best Loaded Nachos (gf/df)
Homemade Cold Brew Coffee »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Linda says

    October 15, 2022 at 5:53 pm

    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.

    Reply
    • Erin says

      October 16, 2022 at 9:02 am

      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.

      Reply
  2. Ashley Martin says

    September 19, 2020 at 10:18 pm

    5 stars
    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!

    Reply
  3. Laura says

    January 21, 2020 at 5:18 am

    Hello!

    Can you make this recipe without an instant pot?

    I would love to try it.

    Thank you.

    Reply
    • Erin says

      January 21, 2020 at 7:31 am

      Yes! Do you mean over the stove or in a slow cooker?

      Reply
      • Amanda says

        May 08, 2020 at 7:58 am

        I would like to try it in a slow cooker. Thanks!

      • Erin says

        May 08, 2020 at 8:19 am

        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!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

girl in kitchen

Hi, I'm Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

Seasonal Picks

pasta salad made with mediterranean ingredients

Mediterranean Pasta Salad

bowl with lemon orzo salad beside a small dish of chopped fresh basil

Lemon Orzo Salad

cake on a cake stand with a slice cut out

Vegan Carrot Cake

berries and ice cream in a bowl

Gluten Free Rhubarb Crisp

Popular Recipes

pasta, peas and sausage in a skillet

Italian Chicken Sausage Pasta

bowl with ground pork and vegetables

Banh Mi Bowl (Paleo, Whole30)

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

dog eating cake

Mini Dog Birthday Cake

Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

Caramelized Onion Spaghetti Squash

As Featured On

Footer

  • Contact
  • Privacy
  • The Almond Eater Monthly Cooking Challenge

Copyright© 2023 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter