Cozy Instant Pot Wild Rice Soup

Published on January 20, 2026

By Amberly Vahn

Ready in: 50 minutes · Serves: 6 · Technique: Instant Pot · Storage: Refrigerate for up to 4 days or freeze for 3 months.

Quick Answer

This Instant Pot Wild Rice Soup combines earthy flavors, aromatic herbs, and hearty vegetables for a warm, comforting dish perfect for fall gatherings.

As we move into the crisp days of November here in New York City, the cool air invites us to hug our mugs of warm, comforting soup. This Instant Pot Wild Rice Soup has quickly become a staple in my fall cooking repertoire, especially with the hustle and bustle of the upcoming Thanksgiving and Christmas festivities. The melding of earthy flavors from the wild rice, aromatic herbs, and hearty vegetables creates a cozy bowl of goodness that’s perfect when you’re hosting or enjoying a quiet evening at home.

A Cozy Holiday Treat

Why You’ll Love This Recipe

• Quick and easy to prepare in the Instant Pot.
• Hearty and filling, perfect for chilly fall evenings.
• Rich, earthy flavors complemented by fresh herbs.
• Versatile; can be made creamy or left light and healthy.
• Great for leftovers, making weeknight dinners a breeze.

Ingredients

This recipe comes together with a handful of wholesome ingredients.

Vegetables & Herbs

• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 ounces mushrooms, sliced

Grains & Liquids

• 1 cup wild rice blend
• 6 cups vegetable broth (homemade or low-sodium)

Seasonings

• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 bay leaf
• Salt and pepper, to taste

Finishing Touches

• 2 tablespoons olive oil
• 1 cup heavy cream (optional, for creaminess)
• Fresh parsley, for garnish

How to Make Instant Pot Wild Rice Soup (Step-by-Step)

This comforting soup is simple to make, especially with the Instant Pot!

Step 1: Sauté the Vegetables

Begin by setting your Instant Pot to the sauté function. Add the olive oil and, as it’s heating, the scent will fill your kitchen with warmth. Once hot, toss in the diced onion, and sauté until translucent—about 5 minutes. Stir in the garlic, carrots, and celery, letting them soften for another 3-4 minutes. The colors will brighten and the aroma will truly start to come alive.

Step 2: Add Mushrooms

Toss in the sliced mushrooms. These will add an earthy depth to the soup. Sauté for another 5 minutes, allowing the mushrooms to release their moisture. Your kitchen will start to feel like a cozy café in the heart of Manhattan!

Step 3: Incorporate the Remaining Ingredients

It’s time to add the wild rice blend, vegetable broth, thyme, sage, bay leaf, salt, and pepper. Stir everything together, making sure the rice is submerged in the liquid.

Step 4: Pressure Cook

Place the lid on the Instant Pot, ensuring it’s sealed correctly. Set your pressure cooker to cook on high for 35 minutes. While it cooks, take a moment to relish the tantalizing smell wafting through your home.

Step 5: Release and Finish

Once the cooking time is complete, allow for a natural release of pressure for about 10 minutes, then carefully do a quick release to release any remaining steam. Remove the bay leaf, and if you’re opting for creaminess, stir in the heavy cream until it’s beautifully combined, giving the soup an enticing, velvety texture.

Step 6: Garnish and Serve

Ladle the soup into bowls and garnish with fresh parsley for a pop of color. Each bite is a harmonious balance of flavor, and letting it warm you from the inside out makes it the perfect dish for any autumn gathering.

Common Mistakes to Avoid

• Not properly rinsing the wild rice: This can lead to a gritty texture. Rinse under cold water until the water runs clear.
• Overcrowding the sauté function: Adding too many vegetables at once can lead to uneven cooking and can prevent browning, which adds depth.
• Skipping the natural pressure release: This step allows the flavors to meld and prevents splatter, ensuring a smoother soup texture.

Tips and Tricks for Success

• For a more robust flavor, try toasting the wild rice in the Instant Pot for a few minutes before adding the vegetables and broth.
• Adjust the amount of broth based on your preferred soup thickness; less broth gives you a heartier stew-like texture.
• This soup keeps well, so consider making a batch for leftovers that can be easily reheated throughout the week.

Variations

• Substitute quinoa or brown rice for the wild rice blend.
• Add cooked chicken or turkey for a protein boost.
• Incorporate seasonal vegetables like butternut squash or spinach.
• Use coconut milk instead of heavy cream for a dairy-free option.

How to Serve

• Ladle the soup into bowls and garnish with fresh parsley for a pop of color.
• Serve with crusty bread or a side salad for a complete meal.
• Top with grated Parmesan cheese or croutons for added texture.
• Pair with a glass of white wine to enhance the flavors.

Make Ahead and Storage

• Make Ahead: Prepare the soup up to the pressure cooking step, then refrigerate until ready to cook.
• Storage: Store the leftover soup in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat in the microwave or on the stovetop until heated through.
• Freezing: For longer storage, freeze in individual portions for up to 3 months.

Recipe Notes / What I Learned

While testing this recipe, I discovered that the natural sweetness of the caramelized vegetables coupled with the hearty wild rice makes for an unexpectedly perfect, filling dish. The process is simple enough for a weeknight meal, yet sophisticated enough to impress guests at your holiday table.

Yield and Serving Size

Yield: 8 cups · Serving Size: 1 cup

Nutrition Snapshot

Estimated Nutrition Per Serving: ~300 calories · 8g protein · 40g carbs · 12g fat

Amberly Vahn

Cozy Instant Pot Wild Rice Soup

This Instant Pot Wild Rice Soup combines earthy flavors, aromatic herbs, and hearty vegetables for a warm, comforting dish perfect for fall gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

Group: Vegetables & Herbs

• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 8 ounces mushrooms, sliced

Group: Grains & Liquids

• 1 cup wild rice blend
• 6 cups vegetable broth

Group: Seasonings

• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 bay leaf
• salt and pepper, to taste

Group: Finishing Touches

• 2 tablespoons olive oil
• 1 cup heavy cream (optional) for creaminess
• fresh parsley for garnish

Equipment

• Instant Pot

Method

 

1. Begin by setting your Instant Pot to the sauté function. Add the olive oil and, as it’s heating, the scent will fill your kitchen with warmth. Once hot, toss in the diced onion, and sauté until translucent—about 5 minutes. Stir in the garlic, carrots, and celery, letting them soften for another 3-4 minutes.
2. Toss in the sliced mushrooms. Sauté for another 5 minutes, allowing the mushrooms to release their moisture.
3. Add the wild rice blend, vegetable broth, thyme, sage, bay leaf, salt, and pepper. Stir everything together.
4. Place the lid on the Instant Pot, ensuring it’s sealed correctly. Set your pressure cooker to cook on high for 35 minutes. Once the cooking time is complete, allow for a natural release of pressure for about 10 minutes, then carefully do a quick release to remove any remaining steam.
5. Remove the bay leaf, and if you’re opting for creaminess, stir in the heavy cream until it’s beautifully combined.
6. Ladle the soup into bowls and garnish with fresh parsley for a pop of color.

Notes

This comforting soup is simple to make, especially with the Instant Pot!

FAQs