This Instant Pot Wild Rice Soup is a creamy, veggie-filled, and comforting dish packed with hearty wild rice, coconut milk, and savory herbs; it’s the perfect cozy, one pot vegan soup!
Why you’ll love this
- Throw and Go. The Instant Pot has the ease of a crockpot, but it’s perfect for people who don’t want to plan ahead and cook before work!
- Nutritious and Delicious. Packed with veggies and flavored with amazing spices and creamy coconut milk.
- Meal-Prep Friendly. Leftovers reheat beautifully for an easy meal all week long.
Ingredient notes
- Oil – extra virgin olive oil was used, but any oil: vegetable, avocado, coconut, etc. will be fine. Use butter or a dairy free alternative if desired.
- Onion – yellow onion, white onion, red onion, or shallots will all be fine.
- Celery – feel free to omit. I like adding them for extra nutrients; cut them very finely if you’re not a fan of the texture and you won’t even notice them.
- Sweet Potatoes – I prefer the flavor and texture of sweet potatoes over carrots, but peeled and sliced carrots may be used as well.
- Mushrooms – used pre-sliced for ease. I like the flavor of baby bellas, but any mushrooms are fine.
- Garlic – I always use pre-minced, jarred garlic to keep things easy. Fresh garlic is great. You’ll need about 4 large cloves.
- Broth – use vegetable broth to keep this recipe vegetarian. Chicken broth is a great substitute. Use low-sodium, if necessary.
- Wild Rice – you’ll need 1 (6 oz) box Ben’s Original Long Grain & Wild Rice. See “What Wild Rice to Use” below for more information.
- Spices: Sage, Rosemary, Thyme, Paprika, Salt and Pepper – this combination of spices reminds me of the holidays! If you’re short on time, try using you favorite poultry seasoning blend.
- Coconut Milk – use 1 (13.5 oz) can unsweetened full fat coconut milk for the best flavor and texture. If you’re not vegan, use heavy cream or half-and-half.
- Spinach – roughly chopped for the best texture. Kale may be used as well.
- Parmesan Cheese – or vegan alternative, optional, but highly recommended for a nutty, cheesy, salty finish!
Pro tip
Add cooked chicken, sausage, chickpeas, or sautéed tofu for extra protein.
How to make
- Sauté. Place oil, onion, celery, and sweet potato into Instant Pot and cook for a few minutes.
- Stir and Cook. Stir in mushrooms, garlic, broth, and wild rice, sprinkle with spices, then cook on HIGH pressure for 6 minutes. Let pressure naturally release for 10 minutes, then manually release the remaining pressure.
- Serve and Enjoy. Stir in coconut milk and spinach, then garnish with parmesan cheese and enjoy!
Best wild rice to use
Many recipes call for pure wild rice, but it’s really expensive, extremely difficult to find (outside of ordering online), and takes forever to cook. Today we’re using 1 (6 oz) box Ben’s Original Long Grain Rice & Wild Rice, which is affordable, easy to find, and cooks quickly.
If you’d like to use pure wild rice, note that it takes longer to cook and will require adjustments to the liquid and time.
How to make in the crockpot
- Add all ingredients (minus the coconut milk, spinach, and cheese) to the slow cooker.
- Cook on HIGH for 1 1/2 – 2 1/2 hours or until rice and veggies are cooked.
- Stir in coconut milk and spinach, then serve with parmesan.
How to make on the stove
- Heat oil in a large stockpot over medium heat, then add in onion, celery, and sweet potatoes and sauté for 5 minutes.
- Stir in broth, rice, mushrooms, and seasonings.
- Simmer according to rice instructions, then stir in coconut milk and spinach before serving.
What to serve with instant pot wild rice soup
- Bread: Hawaiian Roll Garlic Bread, Drop Biscuits, Garlic Bread, Rhodes Rolls, Cheesy Garlic Crescent Rolls
- Salad: Pear, Blue Cheese, Candied Pecan Salad, Caesar Salad
- Extra Veggies: Easy Roasted Vegetables
- Protein: Grilled Chicken, Air Fryer Tofu
How to store
Leftovers will last in a sealed airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
To enjoy again, thaw in the fridge, if frozen, then reheat on the stove or microwave until warm.
– Jennifer
Instant Pot Wild Rice Soup
This Instant Pot Wild Rice Soup is a creamy, veggie-filled, and comforting dish packed with hearty wild rice, coconut milk, and savory herbs; it's the perfect cozy, one pot vegan soup!
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 4 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ yellow onion diced
- 2 ribs celery diced
- 1 pound sweet potato peeled and cubed into 1 inch chunks
- 1 (8 oz) container sliced baby bella mushrooms
- 1 tablespoon minced garlic
- 1 (32 oz) box vegetable broth
- 1 (6 oz) box Ben’s Original Long Grain Rice & Wild Rice* use the seasoning packet included
- 1 ½ teaspoons ground sage
- 1 ½ teaspoons crushed dried rosemary
- 1 ½ teaspoons dried thyme
- 1 ½ teaspoons paprika
- 1 ½ teaspoons salt plus more to taste (I used at least 2 teaspoons)
- ½ teaspoon pepper
- 1 (13.5 oz) can unsweetened coconut milk use full fat for creamiest textue
- 1 cup packed spinach roughly chopped
- Parmesan cheese or vegan alternative for serving
Instructions
- Add oil to 6 quart Instant Pot, then hit “SAUTE”.
- Once it reads “HOT”, add in onion, celery, and sweet potato and cook, stirring regularly for 3 minutes.
- Hit “CANCEL", then stir in mushrooms, garlic, broth, and wild rice.
- Sprinkle with spices (don’t stir them in, this helps avoid a “BURN” notice): sage, rosemary, thyme, paprika, salt, and pepper.
- Cover and lock the lid, ensuring the pressure valve is pointed toward “SEALING”.
- Cook on HIGH pressure for 6 minutes.
- Once the cook time has completed, allow the Instant Pot to sit and naturally release pressure for 10 minutes.
- After 10 minutes, release any remaining pressure by flipping the valve to VENTING.
- Remove lid, stir in coconut milk and spinach, then taste and re-season, if necessary.
- Serve with parmesan cheese (or vegan alternative) and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:N/A
Refrigerator:5 Days
Freezer:3 Months
Reheat:Thaw, if frozen, then microwave or heat on the stove
*Storage times may vary based on temperature and conditions
Notes
*This has only been tested using Ben’s Original Long Grain Rice & Wild Rice, but you should be ok with something that says to simmer 20 mins on the back of the box that contains about about 3/4 cups uncooked rice. I used the included seasoning packet.
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Nutrition Information
Nutrition Facts
Instant Pot Wild Rice Soup
Amount Per Serving (1 bowl)
Calories 365 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 1996mg87%
Potassium 964mg28%
Carbohydrates 64g21%
Fiber 8g33%
Sugar 10g11%
Protein 11g22%
Vitamin A 17761IU355%
Vitamin C 7mg8%
Calcium 202mg20%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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