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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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 50 minutes
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!