Instant Pot Wild Rice Soup (Print-Friendly Format)
Creamy wild rice soup with mushrooms, veggies, and greens, made easy with the Instant Pot.
# Required Ingredients:
01 -
1 tablespoon olive oil
02 -
1 medium onion, diced
03 -
3 garlic cloves, minced
04 -
2 carrots, diced
05 -
2 celery stalks, diced
06 -
8 oz mushrooms, sliced (cremini or button)
07 -
1 cup uncooked wild rice
08 -
1 teaspoon dried thyme
09 -
1 teaspoon dried oregano
10 -
1 bay leaf
11 -
Salt and black pepper, to taste
12 -
4 cups vegetable broth
13 -
2 cups water
14 -
1 cup unsweetened coconut milk or cashew cream
15 -
2 cups chopped spinach or kale
16 -
Juice of 1/2 lemon (optional)
# How to Make It:
01 -
Set Instant Pot to 'Sauté.' Add olive oil, then onion, carrots, and celery. Sauté for 4–5 minutes until soft. Add garlic and mushrooms and cook another 2–3 minutes.
02 -
Stir in wild rice, thyme, oregano, bay leaf, salt, and pepper. Pour in vegetable broth and water. Stir well.
03 -
Lock the lid in place, set the valve to 'Sealing,' and cook on High Pressure for 35 minutes. Allow pressure to release naturally for 10 minutes, then quick release remaining pressure.
04 -
Stir in coconut milk or cream, chopped spinach or kale, and lemon juice, if using. Let greens wilt for a few minutes. Taste and adjust the seasoning.
05 -
Ladle into bowls and serve warm with crusty bread or crackers.
# Additional Information:
01 -
Use pure wild rice instead of a blend since blends cook faster and may become mushy.
02 -
Add cooked chicken or white beans for extra protein.
03 -
Leftovers can be stored in the fridge for 3–4 days and will thicken over time.