Comforting Instant Pot Wild Rice

This wild rice soup has become my ultimate comfort food during the Pacific Northwest's rainy season. The Instant Pot transforms what would be a long-simmering dish into something achievable even on busy weeknights, while still delivering that slow-cooked flavor.

I first created this recipe during a power outage when my Instant Pot was the only working appliance. What started as necessity has become our family's most requested soup, appearing at least weekly from October through March.

Ingredients

• Olive oil: Creates the foundation for developing flavor when sautéing
• Yellow onion: Provides essential aromatic sweetness at the base of any good soup
• Fresh garlic cloves: Offer antimicrobial properties and irreplaceable flavor
• Carrots: Contribute natural sweetness and beta carotene for nutrition
• Celery: Brings a subtle mineral quality that balances the other flavors
• Cremini mushrooms: Deliver umami richness and meaty texture
• Pure wild rice: Offers distinctive nutty flavor and delightful chewy texture
• Dried herbs: Infuse the broth with aromatic compounds during pressure cooking
• Vegetable broth: Forms the savory liquid base
• Coconut milk: Creates luxurious creaminess without dairy
• Fresh greens: Add color, nutritional boost, and slight bitterness
• Lemon juice: Brightens all flavors with necessary acidity

Step-by-Step Instructions

Create Aromatic Base:

Heat your Instant Pot on the sauté function until the display reads "Hot" before adding oil. This prevents sticking. Add diced onion first, cooking until translucent, about 4 minutes. The secret is patience here allowing natural sugars to develop without browning.

Build Flavor Foundation:

Add carrots and celery next, allowing them to soften for another 3 minutes. These vegetables need slightly longer than garlic, which burns easily. When they begin to soften, add the garlic and mushrooms, continuing to sauté until mushrooms release their moisture.

Incorporate Rice and Seasonings:

Add the wild rice to the vegetable mixture, stirring to coat each grain with oil, which helps maintain texture during cooking. Sprinkle dried herbs, crushing them between your fingers first to release essential oils. The bay leaf should be added whole for easy removal later.

Pressure Cook to Perfection:

Pour in the vegetable broth and water, ensuring all ingredients are submerged and nothing is stuck to the bottom, which can trigger the burn notice. Lock the lid, securing the sealing valve, and set to high pressure for exactly 35 minutes, which perfectly cooks the wild rice.

Create Creamy Finish:

After the natural release period, stir in the coconut milk while the soup is still very hot. The contrast between the hot soup and cooler coconut milk creates the perfect temperature for adding greens, which will wilt without losing their vibrant color or nutritional value.

My absolute favorite moment with this soup was watching my spice-averse father-in-law request seconds and thirds during a holiday gathering. The depth of flavor converted him from someone who claimed to only enjoy bland food to someone who now regularly experiments with herbs and spices.

Perfecting Your Wild Rice

Wild rice requires sufficient cooking time to fully bloom and reveal its characteristic split grains. Undercooked wild rice maintains a tough exterior that prevents the full nuttiness from emerging. The 35-minute pressure cooking time followed by natural release allows the rice to absorb liquid while maintaining distinct texture rather than becoming mushy. Some varieties may require slight adjustments to cooking time depending on their age and processing method.

Storage and Reheating

This soup actually improves with time as flavors meld and deepen. Store in airtight containers in the refrigerator for up to five days. The soup will thicken considerably when chilled due to the starch from the wild rice. When reheating, add a splash of broth or water to restore original consistency. Reheat gently over medium heat rather than high to prevent scorching the creamy elements.

Customization Options

Transform this versatile soup base according to what you have available. White beans or chickpeas add protein and create a more substantial meal. Seasonal vegetables like butternut squash in fall or asparagus in spring keep the recipe fresh year-round. For non-vegetarians, cooked chicken, shredded rotisserie chicken, or even smoked turkey adds another dimension of flavor without overpowering the delicate wild rice.

Serving Suggestions

Serve this soup in wide, shallow bowls to showcase the beautiful ingredients. A piece of rustic sourdough bread for dipping complements the tanginess in the soup. For special occasions, top with a few drops of truffle oil and fresh thyme leaves to elevate the mushroom flavors. This soup pairs beautifully with a crisp sauvignon blanc or, for non-alcoholic options, a sparkling water with lemon.

Frequently Asked Questions About Recipes

→ Can I use wild rice blends for this dish?

No, it's best to stick with pure wild rice for this dish. Blends cook more quickly and can become mushy during pressure cooking.

→ What can I add for extra protein?

You can add cooked chicken or white beans for additional protein, depending on your dietary preference.

→ Can I make this soup vegan-friendly?

Yes, use unsweetened coconut milk or cashew cream instead of heavy cream, and ensure your broth is vegetable-based.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for 3–4 days. The soup thickens over time, so add a splash of water or broth when reheating.

→ What can I serve with this soup?

This soup pairs wonderfully with crusty bread, crackers, or a side salad for a complete meal.