This hearty, flavorful Instant Pot Wild Rice Soup is the perfect soup to add to your fall soup rotation. Not only is it packed with flavor, warm, and filling--but it is simple to make!
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Fall means hoodies and pumpkin, toasty fires and lots of soup. This year, this Instant Pot Wild Rice Soup needs to be at the top of your grocery list. This is one of the easiest soups to make and it results in a hearty bowl of soup. If paired with a crusty loaf of bread, you’ll be in heaven.
Recipe Ingredient Notes
To make our classic wild rice soup, you need the following ingredients:
- Carrots
- Celery
- Onion
- Garlic
- Uncooked wild rice
- Mushrooms
- Vegetable Broth
- Salt
- Poultry seasoning
- Butter
- Flour
- Milk
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Instant Pot Wild Rice Soup Recipe
- With the help of the Instant Pot, this soup really can’t be much simpler. The piece that takes the most time is prepping the vegetables. After that, all you have to do is add all ingredients to the Instant Pot.
- Lock lid in place and turn valve to sealing. Press the Manual or Pressure Cook button and set the cook time for 45 minutes.
- When cooking is complete, let it naturally release the pressure.
- When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Add more salt if you need too.
- Mix the creamy sauce with the soup in the Instant Pot and you will have DELICIOUS wild rice soup!
Recipe Notes
- Instant Pot. If you don’t have and Instant Pot, you can buy one here! This isn’t one of the fancy models, but it works great and has a smaller price tag. We feel like a 6 quart is adequate, even for a family of 6, but you might consider an 8qt if you like to make bigger batches for plenty of leftovers.
- Rice. I’ve seen lots of recipes that call for only wild rice, but using a wild rice blend is my favorite. But if you decide to use wild rice and not the “blend” you will still cook it for the same time.
- To rinse or not rinse rice. We get a lot of questions with all of our Instant Pot rice recipes if we need to rinse the rice. I’ve done it both ways and I haven’t seen a difference either way.
- Stovetop. Unless you have another Instant pot, I would suggest using the stove top for the final step. When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure. Mix the creamy sauce with the soup in the instant pot and you will have DELICIOUS wild rice soup!
- Mushrooms. If you do not like mushrooms, you can leave them out. Add chicken instead (or in addition to mushrooms). Simply add the chicken with the rest of the ingredients, and shred it when it is done cooking. I also suggest chopping mushrooms into smaller pieces.
Explore More Delicious Soup Recipes
Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.
- Acorn Squash Soup
- Black Bean Taco Soup
- Broccoli Cheddar Soup
- Easy Cabbage Soup
- Lentil Soup
- Tomato Tortellini Soup
- Three Cheese Broccoli Soup
Wild Rice Soup
Our classic wild rice soup is prepared in the Instant Post and full of flavor, warmth for a filling weeknight meal.
Serving servings
Ingredients
- 5 carrots, chopped
- 5 stalks celery, chopped
- ½ onion, diced
- 3 cloves garlic, minced
- 1 cup uncooked wild rice
- 8 ounces fresh sliced mushrooms
- 4 cups vegetable broth, or chicken broth
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 6 Tablespoons butter
- ½ cup flour
- 1 ½ cups milk
Instructions
- Add the carrots, celery, onion, garlic, rice, mushrooms, chicken broth, salt, and poultry seasoning into the Instant Pot.
- Lock lid in place and turn valve to sealing. Press Manual or Pressure Cook and set cook time for 45 minutes.
- Allow natural release.
- When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Add more salt if you need too.
- Mix the creamy sauce with the soup in the Instant Pot and you will have DELICIOUS wild rice soup!
Notes
- Instant Pot. If you don’t have and Instant Pot, you can buy one here! This isn’t one of the fancy models, but it works great and has a smaller price tag. We feel like a 6 quart is adequate, even for a family of 6, but you might consider an 8qt if you like to make bigger batches for plenty of leftovers.
- Rice. I’ve seen lots of recipes that call for only wild rice, but using a wild rice blend is my favorite. But if you decide to use wild rice and not the “blend” you will still cook it for the same time.
- To rinse or not rinse rice. We get a lot of questions with all of our Instant Pot rice recipes if we need to rinse the rice. I’ve done it both ways and I haven’t seen a difference either way.
- Stovetop. Unless you have another Instant pot, I would suggest using the stove top for the final step. When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure. Mix the creamy sauce with the soup in the instant pot and you will have DELICIOUS wild rice soup!
- Mushrooms. If you do not like mushrooms, you can leave them out. Add chicken instead (or in addition to mushrooms). Simply add the chicken with the rest of the ingredients, and shred it when it is done cooking. I also suggest chopping mushrooms into smaller pieces.
Nutrition
Calories: 318 kcal · Carbohydrates: 41 g · Protein: 9 g · Fat: 14 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.5 g · Cholesterol: 37 mg · Sodium: 1194 mg · Potassium: 609 mg · Fiber: 4 g · Sugar: 9 g · Vitamin A: 9430 IU · Vitamin C: 6 mg · Calcium: 122 mg · Iron: 1 mg
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Is there a crockpot version to the wild rice soup?
I was wondering the same thing.
Wondering too!!
I had the same thought
I made this recipe last night and would DEFINITELY make it again. It was tasty and filling.
Since you mention that the kids didn’t really care for this, and it’s more of an “adult” meal, I thought about adding a teaspoon of either white wine or sherry the next time I make it. I tried drizzling a little of each on different parts of my bowl and liked the way it added to the soup.
Thank you for all you do to expand my understanding of the Instant Pot and all of the wonderful advice and recipes you have. I appreciate your videos!
How long for the natural release in this recipe? I’m new to IP, seems like most recipes define a time for NR. But maybe not? 🤷🏻♀️
Can this be frozen? I am going to have alot left over as my son and husband are picky eaters.
The YouTube video has a quick release. Which is right ?
Honestly, I recommend everybody purchase and instant pot. I used to be a huge crock pot cooker. But I’m telling you now from a woman who use to be a huge crock pot user. The instant pot gives a flavor to your food that is a hundred times better then the Crock-Pot can ever do. I believe it’s because it literally infuses the food with the flavor in the seasonings and stuff. Like rice and pasta and potatoes literally have flavor all the way through. But I would highly suggest buying an instant pot you will not regret it.
I was wondering too. I’m thinking pressure cook some boneless, skinless chicken thighs first, then cook the soup. Shredding the chicken whole it’s going, in your kind l KitchenAid of course lol. And add at the end. Let the heat of the soup warm the shredded chicken back up.
Usually a natural release happens in about 10 minutes. It should be in your manual how long your particular IP takes to natural release.
It should freeze fine in a freezer container.
Thanks Jan! We love to hear this. We’ll try to keep instant pot recipes and tips coming.
I did a natural release so it wouldn’t explode all over my kitchen! ha ha!
You really could do either! Just be careful if you do the quick release because sometimes it will spray! That’s why I wrote natural release. It only takes about 10 minutes.
If you were adding chicken, do add it frozen, thawed or already cooked?
You can add the chicken frozen.
If I make a double batch how long should I cook it – the usual 45 min or double that as well?
I doubled the recipe. I know that doubling the recipe means the instant pot takes longer to come to pressure so the soup may have cooked a little longer than if I hadn’t doubled it. I doubt it made too much difference though. I found, made exactly as written, it was way to thick and without enough flavor/salt. After cooking and after adding the roux, I added three more cups of chicken broth, a few generous shakes of garlic powder, onion powder, garlic salt, pepper and salt 🙈 I assure you that even with all of that it was not over salted. It was still comforting and simple. I was thinking it was not a recipe I would make again but with the extra broth and seasoning added my family loved it and it was nice on this fall Sunday evening.
With adding chicken, would you need to add more liquid?
You should be fine without adding extra liquid. If it’s too thick after it’s done cooking, you could add in a little more broth.
Kristina, I made it following the recipe and it was a little flat on flavor. I doubled (plus a little) the poultry seasoning and the salt. Also added some black pepper and red chile pepper. With these adjustments and another 20 minutes or so of warming, I liked it much better. There was a suggestion of adding some wine in a comment above and that sounds intriguing, too!!
I found 1/2 c of flour to be way too much- it made a thick paste that did not want to incorporate in to the soup. Otherwise, the flavor was good.
I made this and had a gelatinous mess. Where did I go wrong? It looks nothing like the picture. The rice gave it an almost purple color and it’s super mushy.
is good
This is my all time favorite of all your recipes I’ve tried so far! Well done! I changed it a bit by not making a slurry and just adding a can of cream of mushroom soup at the end.
This was delicious! I followed the recipe exactly and it turned out perfectly. I added a tiny bit more salt and some pepper after I added in the roux, and it was neither too bland nor too thick. We served it in sourdough bread bowls and everyone in my family loved it. Definitely recommend!
Hi Kimmi! We are so glad that you liked the Wild Rice Soup. It’s one of our favorites.
Thanks for this recipe! I sauteed two cut up chicken breasts with the veggies and spices before sealing. Added a little Nom Nom Paleo Mushroom Powder b/c I didn’t have any mushrooms. And it turned out GREAT. Glad I found your site. FYI have a Fagor Multi and just bought the duocrisp/AF Insta.
Forgot to rate…five stars.
Delicious!
How many servings does this recipe make?
It makes about 4 servings.
I have been following you ladies for a while now. We “won” an Instant Pot about 2 years ago, brought it home & put it high up on a shelf. I have lived with my parents for several years since I became a Widow. I’m now 54 & find myself cooking for them more & want easy & wholesome food for us.
Anyway, back to the pot my mother “won”, about a week ago, after staying up all night watching your videos, I decided to get the attachments for the pot..meaning the springform pan, I think there were (5) things I bought. I came home & I was ready to COOK SOMETHING!! Well, the “won” pot is only 2.5 QUARTS!! Isn’t that too small for ANYTHING? I have not used it yet, nor have I bought a larger one, as I am unsure what I should do in this case. I need to feed (3) adults with medium appetites. There’s been a delay due to the fact my Step-Dad was just diagnosed with cancer 1 week ago & this may determine how things are used too.
Not trying to air dirty laundry, I just wanted you to know why I hadn’t gotten a larger pot. 6 or 8 Qt? Do you have a model that is better than another, within reason? Thank you, again!!
Do any of you ladies have a suggestion for me?
I made this soup for the first time. I added some left over ham and another cup of broth and some crushed red pepper flakes. Other than that everything else was the same. It is soooo good!
Our all time favorite Instant Pot is the 6 quart duo. You can’t go wrong with that one!
I love this soup. It might actually be my favorite of your instant pot recipes and i am not a mushroom fan and haven’t cooked wild rice before. My who house smelled divine!
Yah Susan! This is what we love to hear. So glad you loved the soup!
Great tasting soup. Thanks for the recipe.
This is the best Wild Rice Soup! It’s easy to make and pleases everyone!!
When using the Instant Pot, when do you add the chicken? Does the chicken need to be cooked before adding it?
Simply add the chicken with the rest of the ingredients and shred it when it’s done cooking. The chicken does not need to be cooked first.
Thank you! I’m still learning about the Instant Pot, so I always seem to have questions.
We are happy to answer any questions you have. We also have videos on Youtube.com with a lot of Instant Pot recipes that include step by step instructions. Here is the link – https://www.youtube.com/c/Sixsistersstuffgirls/videos
We enjoyed this soup. I did deviate a little. I seared the mushrooms in batches in my faux instant pot first because seared mushrooms taste better. I added 1 tsp chicken better than bullion and 1 tsp vegetable better than bullion with the balance of ingredients. I took the suggestion to add a chicken breast, which I nestled into the mixture. I cooked for 30 min per the faux instant pot directions for wild rice, and it was just right. Do recommend.
How much poultry seasoning are you adding to this recipe. It looks like it was accidentally left out. Thanks.
1 teaspoon, thanks for catching that.
This was so good!! I was a little skeptical as I came across lots of different recipes however this one was very good and easy to make.
I love the hearty flavor of this soup…I’ve done it twice now and each time, however, it turns into a thick oatmeal consistency when I add the milk/butter/flour mix. Thoughts? Does it have something to do with the rice?
Can i make in crockpot? How long?
We have not yet made it in the Slow Cooker. You would have to play around with the recipe to get it just right. When we adjust recipes, it is a lot of trial and error.
I love that you add nutritional information per serving but what is the serving size?
Any way to just make this on the stove top? I don’t have an instant pot.
We just divide the soup between the six bowls. Easily 1 1/2 cups or more.
I’m sure you could adapt this to the stove top. It may take a little more work and a watchful eye.
wowzers what an amazing soup! I added about 10 oz of mushrooms, Baby Belle and shiitake mushrooms & almost 3 lb of chuck Chuck roast, I did four cups of beef broth and one cup of water. I did one cup of milk and half a cup of heavy cream. Cook time,rue and rice quantity stayed the same