When the days get shorter and the evenings chillier, there’s nothing like a warm, comforting bowl of soup to wrap you up in coziness. This Instant Pot Wild Rice Soup is the definition of a hug in a bowl—earthy wild rice, tender mushrooms, and a creamy base that feels indulgent but comes together effortlessly. Whether you’re navigating a busy work week or just craving something soul-soothing, this recipe is one of those cozy Instant Pot recipes that checks all the right boxes.

I first stumbled across the magic of creamy mushroom rice soup when I needed a satisfying vegetarian dinner that wouldn’t leave me with a mountain of dishes. And thanks to the Instant Pot, you can have this hearty, wholesome, and deeply flavorful soup on the table with minimal effort—and maximum flavor.

Why You’ll Love This Instant Pot Wild Rice Soup

Creamy Yet Customizable: Choose between a simple heavy cream stir-in or a roux for a silky texture.
One-Pot Wonder: Thanks to the Instant Pot, this meal practically cooks itself.
Packed with Goodness: Wild rice, mushrooms, and carrots create a nutrient-rich base that’s both filling and feel-good.
Perfect for Leftovers: It reheats like a dream—ideal for lunchboxes and make-ahead dinners.

Ingredients You’ll Need

For the Soup Base (Instant Pot):

2 tablespoons butter (28 g)
1/2 onion, chopped (75 g)
8 ounces fresh mushrooms, thinly sliced (225 g)
1 cup uncooked wild rice (190 g)
4 cups vegetable or chicken broth (960 ml)
1 teaspoon salt (5 g)
1/2 teaspoon rubbed sage (1 g)
1/2 teaspoon dried thyme (1 g)
3 cloves garlic, minced
5 medium carrots, chopped (250 g)
3 stalks celery, chopped (optional, 120 g)

For the Creamy Base (Stovetop, choose one):

Option A:

1.5 cups heavy cream (360 ml)

Option B (Roux Method):

6 tablespoons butter (85 g)
1/2 cup flour (60 g)
1.5 cups milk (360 ml, 2% recommended)
Pinch of salt

Optional for Finishing:

1 teaspoon umami mushroom seasoning
1–2 tablespoons sherry (15–30 ml)

Let’s Make It! Step-by-Step

Sauté the Base:
Turn on your Instant Pot’s sauté function. Melt the butter and add chopped onion and mushrooms. Sauté for about 5–7 minutes until softened and starting to brown—this builds a deep flavor base.
Add the Grains and Herbs:
Stir in the wild rice, broth, salt, sage, and thyme. Seal the lid and set to high pressure for 35 minutes.
Add the Veggies:
Quick-release the pressure, then stir in the carrots, garlic, and celery. Seal the lid again and cook on high pressure for 10 more minutes. Quick-release once done.
Make It Creamy:
- Option A: Stir in the heavy cream directly into the Instant Pot for instant silkiness.
- Option B: For a more velvety finish, make a roux. Melt butter in a saucepan, whisk in the flour, then gradually whisk in the milk until smooth and thick. Add salt. Mix into the soup base.
Finishing Touches:
Stir in umami mushroom seasoning or a splash of sherry if using. Adjust the thickness with more broth if needed. Serve hot, ideally with crusty bread or a piece of no-knead artisan bread for dipping!

Tips to Nail It Every Time

Wild Rice Only: This recipe calls for real wild rice, not a blend. The cook time is set for wild rice’s hearty texture.
Avoid Mushy Veggies: Add carrots and celery after the rice cooks to keep their texture.
Boost the Flavor: A splash of sherry or mushroom seasoning deepens the umami beautifully.

Personal Story

This soup became my go-to last winter after a cold snap hit, and I refused to leave the house unless it was to check the mailbox. I whipped it up with whatever I had on hand—wild rice from the back of the pantry, mushrooms leftover from pizza night, and a forgotten carton of cream. My husband claimed it tasted “like something from a fancy lodge,” and that’s when I knew I had a winner. Since then, it’s been on steady rotation for family dinners, potlucks, and those “just need something warm” kind of days.

What to Serve with Instant Pot Wild Rice Soup

Bread: Try this rosemary garlic focaccia for a bakery-style pairing.
Simple Salad: A crisp green salad with lemon vinaigrette balances the creaminess of the soup.
White Wine: A dry white like Sauvignon Blanc complements the earthy tones beautifully.

How to Store and Reheat

Fridge: Cool and store in airtight containers for up to 4 days.
Freezer: Skip the cream if freezing—add it after thawing. Store for up to 3 months.
Reheat: Gently warm on the stovetop. Add a splash of broth or milk to revive the consistency.

FAQs

Can I make this soup dairy-free?
Yes! Use plant-based butter and coconut milk instead of cream for a luscious vegan version.

Is wild rice gluten-free?
Yes—just make sure to skip the flour roux and opt for the cream version or use a gluten-free thickener.

Can I use other mushrooms?
Definitely. Shiitake or cremini add even more depth to this mushroom rice soup.

This Instant Pot Wild Rice Soup is the definition of cozy—a one-pot meal that delivers comfort and flavor in every spoonful. Whether you’re after a quick weeknight dinner or a lazy weekend reward, it’s a creamy wild rice soup you’ll return to again and again.

Instant Pot Wild Rice Soup: The Creamy, Cozy Bowl Your Weeknight Deserves

Author: Olivia Hartwellen
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Instant Pot Wild Rice Soup is a creamy, cozy bowl of comfort featuring hearty wild rice, tender mushrooms, carrots, and aromatic herbs. Whether made with heavy cream or a classic roux, this one-pot vegetarian soup is a nourishing and flavorful weeknight winner that’s perfect for chilly evenings.

Ingredients

Scale

For the Soup Base (Instant Pot):

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

Creamy Base – Choose One:
Option A (Simple):

1.5 cups heavy cream

Option B (Roux Method):

6 tablespoons butter
1/2 cup flour
1.5 cups milk (2% recommended)
Pinch of salt

Optional Finishing Touches:

1 teaspoon umami mushroom seasoning
1–2 tablespoons sherry

Instructions

Sauté Base: Turn on sauté function on Instant Pot. Melt butter, then add onions and mushrooms. Sauté for 5–7 minutes until softened and lightly browned.
Add Rice and Seasonings: Stir in wild rice, broth, salt, sage, and thyme. Seal the lid and pressure cook on high for 35 minutes.
Add Veggies: Quick-release pressure. Stir in garlic, carrots, and celery. Pressure cook on high for another 10 minutes. Quick-release when done.
Creamy Finish:
- Option A: Stir heavy cream directly into the pot.
- Option B: In a saucepan, melt butter, whisk in flour, then gradually whisk in milk until thickened. Add to soup.
Finish & Serve: Stir in optional mushroom seasoning or sherry. Adjust with more broth if needed. Serve hot with crusty bread.

Notes

Use real wild rice—not a rice blend—for proper texture.

Add vegetables after cooking rice to prevent mushiness.

For a vegan version, use plant-based butter and coconut milk.

Skip cream if freezing; add it after reheating.

Shiitake or cremini mushrooms can add extra depth of flavor.

Prep Time: 10 minutes
Cook Time: 45 minutes (includes pressurizing)
Category: Soup
Method: Instant Pot
Cuisine: American

Keywords: instant pot wild rice soup, creamy wild rice soup, mushroom rice soup, cozy instant pot recipe, vegetarian soup, easy one-pot dinner, fall soup, winter comfort food, gluten-free wild rice, wild rice dinner idea