Instant Pot Wild Rice Soup Recipe – A dump and stir soup made with wild rice, mushrooms, veggies and broth. It’s creamy, comforting and super easy to make. It’s great not just for fall, winter or thanksgiving leftovers but for any time of the year. Vegetarian. Vegan, gluten-free, freezer friendly and meal prep options included.
Wild Rice Soup
Sometimes all you want a simple, comforting meal with minimal effort required but still delicious, that is when this soup comes handy. Consume it as a side or a meal here is why you will love this soup
- No fancy ingredients required.
- Dump, stir & pressure cook the ingredients while you make the roux on the stove stop in a couple minutes.
- Soul soothing, satisfying and filling.
- Consume it as a side with Thanksgiving leftovers or enjoy it all year around as a meal in itself.
- Delicious and hearty at the same time.
- Packed with the goodness of wildrice, mushrooms, veggies, greens and lots of flavors.
Lets get started.
Wild Rice Mushroom Soup Ingredients
- Wild Rice – Highly recommend using 100% wild rice when making wild rice soups. Wild rice blends contain brown rice in addition to wild rice which can affect the texture and consistency of the soup, thus it’s always a good idea to use just 100% Wild Rice.
- Mushrooms – Although most mushrooms grow through out the year, most plentiful in fall. So make the most out of the seasonal mushrooms to reap the health benefits of this soup.
- Broth – Typically if I am making recipes with mushrooms that call for broth, I like to use mushroom broth if it’s handy as it adds a lot of flavor and nutrition to the food. Or else I just use vegetable stock.
- Veggies – Onions, carrots, celery, spinach, garlic, whatever you have handy.
- Flavors – I used the classic Italian Herb Mix to flavors my soup. However you can also tweak the flavors by using Mediterranean seasoning, curry powder, cajun, whatever you have handy.
- The Roux – You make the creamy sauce or roux during the last 5 minutes of the soup on the stove top. You melt butter, whisk the flour, add milk and cook until you get a nice thick creamy sauce. Once the soup is pressure cooked you add the roux to the soup and give it a stir.
- Salt and pepper, ofcourse.
How to Make Wild Rice soup in Instant Pot
I am being honest here, wild rice soup didn’t come naturally to me. I am always excited to try new recipes and this one is inspired by one of my favorite food blog Pinch of Yum. I tweaked a few things to make it my own.
As I mentioned before this is literally a dump and stir recipe, there are no fancy steps involved.
Step 1: Make the soup base – Throw in all the ingredients of the soup, veggies, rice, broth, seasonings and pressure cook them 45 minutes on high heat. Quickly release the pressure manually.
Step 2: Make the roux – During the last 5 minutes of the soup being pressure cooked, on a stove top, melt the butter and whisk in the flour with milk to make the creamy sauce. some like the roux thick some like it thin. The measurement below is just right, so depending on how you like the roux consistency, adjust the flour.
Step 3: Add the sauce and greens – One the soup base and roux are ready, pour in the roux to the base and throw in the greens. Give it a nice stir and the soup is ready to be served.
Step 4 : Garnish – Feel free to garnish it with some pepper flakes, cheese or artisan bread on the side.
What rice should I use for wild rice soup
It’s best to use 100% Wild Rice for this recipe and not the Wild Rice Blend as the blend has brown rice in it too which changes the texture and consistency of the soup/
How to make this wild rice soup recipe gluten-free
You can use any gluten-free flour to make your roux however I like to use gluten-free cornstarch. Simply whisk 1.5 tbsp of cornstarch in cold milk and heat it on stove top until it starts simmering and then whisk it generously until it thickens.
How to make this Wild Rice soup recipe vegan
You can replace the butter with olive oil and milk with either coconut milk or any alternate plant-based milk.
Can I freeze this Instant Pot Wild Rice Soup
I am not a big fan of freezer this soup after the roux has been added as that completely changes the texture of the soup when you reheat it. Adding more broth dilutes the flavors, so instead I freeze the pressure cooked soup base. This allows me to make a fresh batch of roux to add to the soup while the base is reheating.
Can I meal prep this Instant Pot Wild Rice Soup recipe
You can meal prep the ingredients for soup base and store it. Mix the veggies, the wild rice, the mushrooms and seasonings and freeze them in freezer friendly bags or containers. When you are ready to make the soup, just dump in the ingredients and the stock and pressure cook the base. Make a fresh batch of roux and add it to the soup.
- Makes a perfect side for Thanksgiving dinners.
- Pair it with Thanksgiving left overs.
- Goes well with this Lentil Salad or Roasted Potatoes.
- Or simply enjoy it as a main with some no-knead home made dinner rolls.
WHEN YOU TRY THIS INSTANT POT WILD RICE AND MUSHROOM SOUP RECIPE
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- Italian Lentil Soup
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- Cauliflower Soup
- Black Bean Soup
- Tortilla Quinoa Soup
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup uncooked wild rice
- 4 ounces fresh mushrooms, sliced
- 3 cups vegetable broth
- 1 tsp salt
- 1 tsp Italian Herb Mix
Making the Roux
- 6 tbsp butter / olive oil
- 1/2 cup all purpose flour
- 1.5 cup milk / plant based milk
Making Gluten-Free Roux
- 1.5 tbsp gluten-free corn starch
- 1 cup cold milk
- A handful of greens like kale or spinach
Step 1: Make the soup base - Throw in all the ingredients of the soup, veggies, rice, broth, seasonings. Cover the lid, seal the vent. Pressure cook on high heat for 45 minutes followed by a quick release of the pressure manually.
Step 2: Make the roux - During the last 5 minutes of the soup being pressure cooked, on a stove top, melt the butter and whisk in the flour with milk to make the creamy sauce. Refer to notes for gluten-free roux
Step 3: Add the sauce and greens - Once the soup base and roux are ready, pour in the roux to the base and throw in the greens, like spinach or kale. Give it a nice stir and the soup is ready to be served.
Step 4 : Garnish - Feel free to garnish it with some pepper flakes, cheese or artisan bread on the side.
How to make this wild rice soup recipe gluten-free
You can use any gluten-free flour to make your roux however I like to use gluten-free cornstarch. Simply whisk 1.5 cups of cornstarch in cold milk and heat it on stove top until it starts simmering and then whisk it generously until it thickens.
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- 365 Everyday Value, Organic Vegetable Broth, 48 fl oz
- Morton Salt Iodized Sea Salt, 26 oz, 2 pk
- McCormick Perfect Pinch Italian Seasoning, 6.25 Ounce
- Lundberg Family Farms Organic Wild Rice, 8 Ounce
- Mealthy MultiPot 9-in-1 Programmable Slow and Pressure Cooker
- Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
- Instant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer