INSTANT POT WILD RICE SOUP
This cozy Instant Pot wild rice soup is loaded with hearty mushrooms, tender wild rice, and a creamy coconut milk base that makes every bowl feel like a warm hug. Whether you’re new to plant-based Instant Pot soups or a seasoned pro, this one delivers big flavor with minimal effort.
WILD RICE SHINES
The wild rice blend is the heart of this soup – chewy, nutty, and perfectly cooked under pressure every time. Paired with tender carrots, potatoes, and hearty bella mushrooms, every spoonful is packed with texture and color that makes this creamy wild rice mushroom soup as satisfying as it is beautiful.
DAIRY-FREE CREAMY
Broth, coconut milk, and dairy-free milk come together to create a silky, velvety broth that ties every ingredient together beautifully. Layered with a few pantry seasonings, the savory spice blend adds a deep, warming complexity that makes this plant-based Instant Pot soup taste like it simmered all day.
WHY YOU'LL LOVE THIS...
This cozy soup checks all the boxes – it’s hearty, satisfying, and comes together with minimal hands-on effort thanks to your Instant Pot. Wild rice and bella mushrooms bring a natural fiber and nutrient boost, making it a bowl you can feel good about. It’s also surprisingly budget-friendly given how much flavor you get from simple, wholesome ingredients. Whether you’re feeding a crowd or stocking your freezer for the week, this easy vegan mushroom soup delivers comfort in every single bowl.
SIMPLE STEPS TO MAKE THIS INSTANT POT WILD RICE SOUP
Sauté Diced Onion, Celery, and Spices
Add Diced Carrots & Potatoes, Sliced Mushrooms, and Wild Rice
Add Vegetable Broth, Dairy Free Milk, and Unsweetened Coconut Milk
Instant Pot Wild Rice Soup Ingredients
STEP 1 – SAUTÉ YOUR BASE:
- Set your Instant Pot to Sauté and heat olive oil
- Add diced onion and celery and cook 2-3 minutes
- Add all seasonings and sauté another 3 minutes
STEP 2 – BUILD THE SOUP:
- Add diced carrots, potatoes, sliced mushrooms, and wild rice blend
- Pour in vegetable broth, dairy-free milk, and coconut milk
- Stir everything together
STEP 3 – PRESSURE COOK:
- Seal the lid and set to high pressure for 20 minutes
- Allow 15 minutes to fully pressurize
- Natural release for 20 minutes, then release remaining pressure
STEP 4 – THICKEN AND FINISH:
- Taste and adjust seasonings as needed
- Whisk corn starch and cold water together and stir into soup
- Cook on Sauté 3-5 minutes until thickened
STEP 5 – SERVE:
- Ladle into bowls and serve with saltine crackers or crusty bread
- Add salt and pepper to taste
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Instant Pot Wild Rice Soup
Ingredients
- 1-2 tbsp Olive Oil
- 1 Large Onion
- 4 Ribs Celery
- 2 Bay Leaves
- 1 tbsp Soy Sauce
- 2 tsp Dried Thyme
- 2 tsp Poultry Seasoning
- 2 tsp Salt
- 1 tsp Pepper
- ½ lb Baby Carrots
- 1 C Baby Potatoes
- 16 oz Bella Mushrooms
- 1 C Wild Rice Blend
- 1 Container Vegetable Broth 32 oz
- 2 C Dairy-Free Milk of Choice
- 1 Can Unsweetened Coconut Milk
- 2 tbsp Corn Starch
- 2 tbsp Cold Water
Instructions
- Set a 6 qt Instant Pot to Sauté and heat 1-2 tbsp olive oil (or a generous drizzle).1-2 tbsp Olive Oil
- Dice onion and celery, add to the pot, and sauté for 2-3 minutes, stirring occasionally.1 Large Onion, 4 Ribs Celery
- Add seasonings, mix well, and sauté for about 3 minutes.2 Bay Leaves, 1 tbsp Soy Sauce, 2 tsp Dried Thyme, 2 tsp Poultry Seasoning, 2 tsp Salt, 1 tsp Pepper
- Dice carrots and potatoes and add to the pot.½ lb Baby Carrots, 1 C Baby Potatoes
- Slice mushrooms and add to the pot.16 oz Bella Mushrooms
- Add wild rice blend and stir everything together.1 C Wild Rice Blend
- Add vegetable broth, dairy-free milk, and coconut milk to the pot and stir well.1 Container Vegetable Broth, 2 C Dairy-Free Milk, 1 Can Unsweetened Coconut Milk
- Seal the lid and set to high pressure for 20 minutes. Allow about 15 minutes for the pot to fully pressurize.
- Once cooking is complete, allow pressure to release naturally for 20 minutes before releasing any remaining pressure.
- Taste and adjust salt, pepper, or any other seasonings as needed.
- Set the pot back to Sauté.
- In a small bowl, mix 2 tbsp corn starch with 2 tbsp cold water until smooth.2 tbsp Corn Starch, 2 tbsp Cold Water
- Add to the pot and stir well. Cook for 3-5 minutes until soup thickens - if it begins to boil too vigorously, switch to Keep Warm and toggle back and forth as needed.
- Serve with: Saltine crackers or crusty bread and salt and pepper to taste.
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FAQ'S FOR THIS INSTANT POT WILD RICE SOUP RECIPE
1. Can I make this soup without an Instant Pot? Absolutely – this soup works great on the stovetop too. Simply simmer everything in a large pot over medium heat for about 45-50 minutes until the wild rice is tender, then thicken with the cornstarch slurry as directed. Just keep an eye on the liquid level and add extra broth if needed.
2. Can I freeze this Instant Pot wild rice soup? Yes, this soup freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers, leaving a little room at the top for expansion. When reheating, add a splash of broth or dairy-free milk to loosen the consistency since the wild rice tends to absorb liquid over time.
3. What dairy-free milk works best in this recipe? Oat milk and cashew milk are both excellent choices here – they’re creamy and neutral enough to let the savory spices shine without adding any unwanted flavor. Almond milk works too but is thinner, so the coconut milk does most of the heavy lifting on creaminess in this vegan wild rice soup.
4. Can I add more vegetables to bulk it up? Sure – this recipe is flexible by design. Chopped kale, spinach, or green beans are all great additions that work well with the existing flavors. Just be mindful not to exceed your Instant Pot’s maximum fill line, and adjust your seasonings slightly to account for the extra volume.
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