Description

This Instant Pot Wild Rice Soup is a cozy and comforting dish loaded with fresh mushrooms, wild rice, carrots, celery, and aromatic herbs. Creamy and flavorful, it offers a perfect balance of textures and tastes, ideal for a warm night in. The recipe provides two options for creaminess: a rich heavy cream addition or a lighter butter-flour-milk thickener. Made easily in an Instant Pot, it’s a delicious, hearty soup that’s perfect for chilly days.

Ingredients

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Base Ingredients

2 tablespoons butter
½ onion, chopped
8 ounces fresh mushrooms, thinly sliced
1 cup uncooked wild rice
4 cups vegetable or chicken broth
1 teaspoon salt
½ teaspoon rubbed sage
½ teaspoon dried thyme
3 cloves garlic, minced
5 medium carrots, chopped
3 stalks celery, chopped (optional)

Creamy Sauce Options

6 tablespoons butter
½ cup flour
1 ½ cups milk (2% recommended) or 1 ½ cups heavy cream
1 teaspoon umami mushroom seasoning
1–2 tablespoons sherry

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Instructions

Sauté Aromatics and Mushrooms: Using the Instant Pot sauté function, melt 2 tablespoons butter and sauté the chopped onions and sliced mushrooms until softened and fragrant.
Add Wild Rice and Broth: Stir in the uncooked wild rice, broth, salt, rubbed sage, and dried thyme. Seal the Instant Pot lid and cook on high pressure for 35 minutes.
Release Pressure and Add Vegetables: Carefully release the steam using the valve, then add the chopped carrots, garlic, and celery (if using) to the pot. Close the lid again and cook on high pressure for an additional 10 minutes.
Final Pressure Release: Release pressure safely using the valve once the cooking time is up.
Make Creamy Sauce Option A (Heavy Cream): Simply stir in 1 ½ cups of heavy cream and 1–2 tablespoons of sherry into the soup. Adjust broth quantity to achieve desired consistency and serve.
Make Creamy Sauce Option B (Butter-Flour-Milk Roux): In a separate saucepan, melt 6 tablespoons butter over medium heat. Whisk in ½ cup flour and cook for 1–2 minutes to remove the raw flour taste. Gradually whisk in 1 ½ cups milk until a smooth, thick sauce forms. Season with salt and 1 teaspoon umami mushroom seasoning. Add 1–2 tablespoons sherry. Stir this creamy mixture into the Instant Pot soup. If too thick, thin with additional broth to preferred thickness.
Serve: Ladle the creamy wild rice soup into bowls and enjoy warm.

Notes

This soup is incredibly cozy and rich with mushrooms, wild rice, and hearty vegetables, perfect for fall and winter.
You can choose between a richer heavy cream finish or a lighter milk-based roux to tailor creaminess to your preference.
Wild rice takes longer to cook but adds an earthy, nutty flavor and delightful texture. Rinse it before cooking if desired.
Sherry adds depth of flavor but can be omitted or substituted with a splash of white wine vinegar or broth for a non-alcoholic version.
If you prefer, omit the celery for a milder flavor or adjust vegetables to your liking.
Store leftovers in airtight containers in the refrigerator for up to 4 days; reheat gently adding broth if thickened.

Nutrition

Serving Size: 1 ½ cups
Calories: 313
Sugar: 8.1 g
Sodium: 1103.4 mg
Fat: 13.7 g
Saturated Fat: 8.1 g
Unsaturated Fat: 5.5 g
Trans Fat: 0.1 g
Carbohydrates: 39.7 g
Fiber: 4.5 g
Protein: 10.1 g
Cholesterol: 35.5 mg