Creamy Instant Pot Wild Rice Soup is the kind of deeply comforting dish that feels both nourishing and indulgent, making it a staple for colder months, meal prep, and cozy weeknight dinners. This soup brings together the earthy chew of pure wild rice, the savory depth of sautéed mushrooms, and the natural sweetness of carrots, all enveloped in a luxuriously creamy broth. Cooking the soup in the Instant Pot allows the wild rice to become perfectly tender while infusing the broth with its distinctive nutty flavor, something that is difficult to achieve as consistently on the stovetop. The pressure cooker also locks in aromatics like thyme, sage, and garlic, creating layers of flavor that taste slow-simmered without requiring hours of cooking. Rich but not heavy, hearty yet balanced, this wild rice soup works equally well as a vegetarian-friendly main dish or a comforting side, delivering warmth, texture, and depth in every spoonful.
Why This Recipe Works
Flavor Layering
This soup builds flavor in stages, starting with butter-sautéed onions and mushrooms that create a savory foundation. Herbs like thyme and sage add subtle earthiness, while wild rice contributes a nutty backbone that deepens as it cooks under pressure. The creamy finish softens the aromatics and brings everything together into a cohesive, comforting bowl.
Technique
Using the Instant Pot’s sauté function allows vegetables to brown properly before pressure cooking, preventing flat or watery flavor. Cooking the wild rice separately from the vegetables ensures it becomes tender without overcooking the carrots and celery, preserving texture and visual appeal.
Cooking Logic
Pure wild rice requires a longer cooking time than vegetables. Pressure cooking it first extracts maximum flavor and structure, while adding vegetables later keeps them intact. The creamy element is added last to avoid curdling and maintain a smooth, luxurious consistency.
Recipe Info
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Dinner, Soup
Cuisine: American
Ingredients
Soup Base
2 tablespoons butter
½ medium onion, finely chopped
8 oz fresh mushrooms, thinly sliced
1 cup uncooked wild rice (pure wild rice, not a blend)
4 cups vegetable or chicken stock
1 teaspoon salt
½ teaspoon dried thyme
½ teaspoon rubbed sage
3 garlic cloves, minced
5 medium carrots, chopped
3 celery stalks, chopped (optional)
Creamy Finish (choose one)
Option 1 – Simple Cream Finish
1½ cups heavy cream
Option 2 – Classic Thickened Finish
6 tablespoons butter
½ cup all-purpose flour
1½ cups milk
Optional Flavor Boost
1 teaspoon mushroom seasoning or additional salt, to taste
Ingredient Breakdown
Butter
Butter provides richness and acts as the flavor base for sautéing the onions and mushrooms. Its fat content helps carry the earthy aromas of the herbs throughout the soup.
Onion
Finely chopped onion adds natural sweetness and depth. Cooking it gently in butter allows it to soften and release sugars without browning too aggressively.
Mushrooms
Mushrooms bring umami and a meaty texture that makes this soup feel hearty, even when prepared as a vegetarian dish. Slicing them thinly ensures even cooking and better flavor distribution.
Wild Rice
Pure wild rice is the star ingredient, offering a nutty flavor and chewy bite. Unlike rice blends, pure wild rice holds its structure during pressure cooking and gives the soup its signature heartiness.
Stock (Vegetable or Chicken)
Stock forms the backbone of the soup. Vegetable stock keeps the recipe vegetarian, while chicken stock adds additional savory depth. A well-seasoned stock is key to a flavorful final result.
Salt
Salt enhances all the ingredients and balances the creaminess added later. It’s best added early so it penetrates the rice as it cooks.
Thyme & Sage
These herbs complement wild rice beautifully. Thyme adds subtle warmth, while sage contributes an earthy, slightly peppery note that enhances the mushrooms.
Garlic
Garlic adds aromatic intensity and depth. Adding it after pressure cooking prevents bitterness and keeps the flavor fresh.
Carrots
Carrots bring gentle sweetness and color, balancing the savory components of the soup.
Celery (Optional)
Celery adds mild bitterness and crunch, rounding out the classic soup flavor profile.
Heavy Cream / Thickened Milk Base
The creamy finish gives the soup its luxurious texture. Heavy cream offers simplicity, while the butter-and-flour option creates a classic, velvety thickness similar to restaurant-style soups.
Mushroom Seasoning (Optional)
This optional addition intensifies the umami flavor and is especially helpful if using vegetable stock.
Step-by-Step Instructions
1. Sauté the Aromatics
Set the Instant Pot to Sauté mode. Melt the butter, then add the chopped onion and sliced mushrooms. Cook for 5–7 minutes, stirring occasionally, until softened and lightly golden. This step builds the soup’s savory base.
2. Pressure Cook the Wild Rice
Stir in the wild rice, stock, salt, thyme, and sage. Lock the lid and cook on High Pressure for 35 minutes. Allow a controlled pressure release once cooking is complete.
3. Add Vegetables
Open the lid and stir in the chopped carrots, garlic, and celery (if using). Reseal the lid and cook on High Pressure for an additional 10 minutes. Release pressure carefully.
4. Create the Creamy Finish
Choose one of the following methods:
-
Cream Method: Stir heavy cream directly into the soup.
-
Thickened Method: In a separate saucepan, melt butter, whisk in flour, then gradually add milk until smooth and thick. Stir this mixture into the soup.
5. Adjust & Serve
Taste and adjust seasoning with additional salt or mushroom seasoning if needed. Thin with extra stock if desired. Serve hot with crusty bread or crackers.
Texture & Flavor Profile
This Instant Pot Wild Rice Soup is luxuriously creamy yet hearty. The wild rice remains tender with a pleasant chew, while mushrooms add a deep, savory umami backbone. Carrots and celery provide gentle sweetness and balance, and the cream brings everything together into a smooth, comforting finish. The flavor is rich but not heavy, herbaceous without being overpowering, and deeply satisfying with every spoonful.
Tips for Best Results
-
Use pure wild rice (not a blend) for the best texture and authentic nutty flavor.
-
Sauté mushrooms until lightly golden to unlock maximum depth and richness.
-
Add cream after pressure cooking to avoid curdling and maintain a silky texture.
-
Adjust thickness slowly with extra stock or milk—wild rice continues to absorb liquid.
-
Taste at the end and adjust salt after adding cream, as dairy softens seasoning.
Variations
-
Vegetarian-Friendly: Use vegetable stock and mushroom seasoning for deeper flavor.
-
Vegan Option: Replace butter with olive oil and use coconut milk or cashew cream.
-
Chicken Wild Rice Soup: Stir in cooked shredded chicken after pressure cooking.
-
Extra Veggies: Add spinach, kale, peas, or corn during the final 5 minutes.
-
Herb Swap: Try rosemary or bay leaf instead of sage for a different aromatic profile.
Serving Suggestions
-
Serve with crusty bread, sourdough, or garlic toast for dipping.
-
Pair with a simple green salad or roasted vegetables for a balanced meal.
-
Finish with fresh parsley, cracked black pepper, or grated Parmesan for presentation.
-
Ideal as a standalone dinner, cozy lunch, or meal-prep staple.
Storage & Reheating
-
Refrigerator: Store in an airtight container for up to 4 days.
-
Freezer: Freeze best without cream for up to 2 months. Add cream when reheating.
-
Reheating: Warm gently on the stovetop or microwave. Add broth or milk to loosen as needed, since the soup thickens over time.
Nutrition Details (Per Serving)
-
Calories: ~390 kcal
-
Protein: ~10 g
-
Fat: ~22 g
-
Carbohydrates: ~38 g
-
Fiber: ~5 g
-
Sugar: ~6 g
This soup is rich in fiber, provides sustained energy from wild rice, and delivers comforting fats and vegetables—making it nourishing, filling, and well-balanced.
Frequently Asked Questions
Can I use a wild rice blend instead of pure wild rice?
You can, but pure wild rice is strongly recommended. Blends often contain white or brown rice that cooks faster and can become mushy under pressure, while pure wild rice maintains its structure and nutty flavor.
Can this soup be made vegetarian or vegan?
Yes. Use vegetable stock instead of chicken stock. For a vegan version, replace butter with olive oil and finish the soup with coconut milk or cashew cream instead of dairy.
Why is my soup too thick after chilling?
Wild rice continues to absorb liquid as it rests. When reheating, simply add additional stock or milk until the desired consistency is reached.
Can I cook this soup on the stovetop instead of the Instant Pot?
Yes, but cooking time will be significantly longer. Wild rice can take 45–60 minutes to become tender on the stovetop, and the texture may be less consistent.
Is this soup freezer-friendly?
Yes. For best results, freeze the soup before adding cream. Add the creamy component after thawing and reheating to preserve texture.
What can I add for extra protein?
Cooked shredded chicken, turkey, or white beans can be stirred in at the end without affecting the flavor balance.
Instant Pot Wild Rice Soup is a timeless comfort dish elevated by thoughtful technique and balanced flavor. The pressure cooker transforms nutty wild rice into tender, flavorful grains while preserving the integrity of the vegetables and aromatics. The result is a soup that feels slow-cooked and deeply satisfying, yet fits seamlessly into a busy schedule.
Whether prepared as a vegetarian meal or enhanced with protein, this soup delivers warmth, texture, and richness without being heavy. Its adaptability, make-ahead convenience, and nourishing profile make it an ideal choice for family dinners, meal prep, or cozy evenings at home. With simple ingredients and reliable results, this recipe is one you’ll return to again and again.
Creamy Wild Rice Soup
Ingredients
- Soup Base:
- 2 tablespoons butter
- 1/2 medium onion finely chopped
- 8 oz fresh mushrooms thinly sliced
- 1 cup uncooked wild rice pure wild rice, not a blend
- 4 cups vegetable or chicken stock
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 3 garlic cloves minced
- 5 medium carrots chopped
- 3 celery stalks chopped (optional)
- Creamy Finish choose one:
- 1 1/2 cups heavy cream
- OR
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- Optional Flavor Boost:
- 1 teaspoon mushroom seasoning or extra salt to taste
Instructions
- Build the Soup Base:
- Using the sauté setting of your pressure cooker, melt the butter. Add the onion and mushrooms and cook for 5–7 minutes until soft and lightly golden.
- Pressure Cook:
- Stir in the wild rice, stock, salt, thyme, and sage. Secure the lid and cook on high pressure for 35 minutes. Carefully release the pressure.
- Add Vegetables:
- Add the carrots, garlic, and celery. Seal again and cook on high pressure for another 10 minutes. Release pressure once finished.
- Make It Creamy:
- Option 1 (Simplest): Stir heavy cream directly into the soup. Add extra stock if needed to loosen the texture.
- Option 2 (Classic Thickened): In a saucepan, melt butter, whisk in flour, and cook for 1–2 minutes. Slowly whisk in milk until smooth and thick. Season lightly with salt.
- Combine:
- Stir the creamy mixture into the soup until fully incorporated. Adjust thickness with additional stock if desired.
- Finish & Serve:
- Taste and adjust seasoning. Serve hot with crusty bread or crackers.
Notes
