Instant Pot Wild Rice Soup Recipe - Pinch of Yum
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Instant Pot Wild Rice Soup

979 reviews / 4.7 average

The BEST Wild Rice Soup – in the Instant Pot! So creamy and simple and ready in an hour. Perfect for fall/winter nights!

Oh just LOOK AT IT. I am hereby in love with this Instant Pot Wild Rice Soup.

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Me? Wild Rice Soup? Obsessed? Pshhh.

Okay fine, I might be a little obsessed. There might be something like three variations of wild rice soup already on this blog. I don’t know. It’s not a problem, okay? It’s just… a love.

In This Post: Everything You Need For Wild Rice Soup

Prefer To Watch Instead Of Read?

Variations Of This Wild Rice Soup

It might be helpful to do a quick recap of my wild rice soup journey over the course of my life.

My Mom’s Wild Rice Soup. I grew up in / still live in Minnesota. Wild rice soup was the food of my childhood. My mom still makes it every year for Christmas Eve dinner. It’s dark by 5pm and the evergreen trees are covered with snow and the soup has been simmering all day and the whole house smells like bacon and wild rice soup. And really, there is just nothing better. No electric appliances. Nothing being plugged in. It’s a purist version. In case you were wondering, I think the recipe comes from our church cookbook because obviously. This is how it gets done. God bless Minnesota, and mom, and the wild rice soup that raised me.

Crockpot Chicken Wild Rice SoupThen came my need to make wild rice soup on the reg. I wanted to take it from Christmas dinner to an easier-to-make version of the classic. Like, crockpot level easy. This recipe was born and it became one of the most popular recipes on Pinch of Yum. It is also one of my personally most-made recipes in life. And that’s saying a lot, because I’m making new recipes ALL THE TIME. This became an excellent back-pocket recipe for making a quick dinner, having friends over last-minute, or bringing a meal to a friend. And now this

Instant Pot Wild Rice Soup (with mushrooms oh my gosh): This brings us to today. Yet another iteration of the wild rice soup that I so know and love. This time I ditched the chicken (although, to be fair, you can absolutely keep it around), added mushrooms, and put it in the Instant Pot (affiliate link). I know you want to hate me. But you do not hate me because this is going to blowyamind. The flavor of this soup, thanks to the mushrooms, I think, was so, so, so, so good. The prep and cook is SOS-level easy. And think about how much wild rice soup I’ve had in my lifetime. I feel very qualified to tell you that this right here is how it’s done. This is yummy, earthy, middle-of-winter wild rice soup.

Wild Rice Soup in a bowl with a spoon and pieces of bread.

How To Make This Wild Rice Soup

This is a dump and cook situation. It’s mostly hands-off (except for a short little step at the end to get that creaminess). And it’s weeknight and freezer-friendly. Let’s get to it!

You have options:

  • The Best Flavor Option (this is how the recipe is written): Sauté onions and mushrooms to start. Add wild rice and cook for a bit to make a soup base. Add veggies just at the end, so they don’t get mushy. Add heavy cream, a bit more broth, and some sherry and umami seasoning to finish. OOF. So good.
  • The Easiest Option: Add everything to the Instant Pot. Add heavy cream to make it creamy. The end.
  • The No-Heavy-Cream Option: Same as either of the above to start, but instead of heavy cream, make a flour-butter-milk mixture as your creamy base. (This is how I’ve always made the recipe in the past, but more recently I’m finding that I like the heavy cream option better because the flavor is a bit richer and more developed.)

What To Serve With This Soup

You will obviously need some extras to go with your wild rice soup.

If it’s just an average Sunday soup day, you better be making a loaf of crusty No Knead Bread.

If it’s Christmas (who else makes wild rice soup for Christmas except my family? I literally know zero people), you better have a fancy salad to round out the meal. May I recommend the Bacon and Brussels Sprouts Salad of years past? It never gets old, does it? Or my family’s latest favorite, a Simple Green Salad.

Wild Rice Soup in a bowl with a spoon.

Adding Other Proteins / Making Swaps

Protein options that you can add in or out:

About The Mushrooms

If you kind of don’t like mushrooms but you *might* like them sometimes, can I recommend that you give it a whirl? Cut up the mushrooms really thin so you get the flavor without the texture bothering you as much. I think you’re going to fall hard and fast.

And my friends who are already on team mushroom? A) Good for you, and B) GET. AFTER. IT. This recipe has been elevated to my new favorite version of wild rice soup which is a major big deal. Warm, creamy, cold-weather mushrooms and wild rice for the eternal win. ❤

Instant Pot Wild Rice Soup: Frequently Asked Questions

Bah! I’m short on time, but I really want to make this.

The fastest way to make this is just to throw everything on the first list in the Instant Pot, cook for 40 minutes, and then add your creamy element and you’re done!

Can I sub a different kind of rice or a wild rice blend?

Not really, no. Please use actual wild rice (affiliate link)! I know it’s on the expensive side, and hard to find, and I’m normally all about the substitutions, but in this case, it is not the same. Don’t use brown rice, don’t use white rice, and don’t use a wild rice blend, which is just white or brown rice with a few flecks of wild rice. Use straight WILD RICE.

Can I add chicken to this?

Yep! Chicken can be added – if you’re using raw chicken, I would probably add it in right at the beginning with the wild rice, then take it out and shred it and add it back in at the end. For cooked chicken, you can just add that at the end.

What if I don’t have those spices?

My favorite spices / herbs in this soup are thyme and sage. I frequently use poultry seasoning as well which is usually a mix of thyme, sage, garlic, onion, etc. Anything with those warming, Thanksgiving-like herbs – thyme, sage, maybe even rosemary – will work nicely. 

Can I make this Wild Rice Soup dairy-free?

Yep! Just use your favorite dairy-free butter and milk, and it should work like a charm.

Something brand new we recently added: a button to add all your ingredients to your Target cart! Just tap the button to get all these ingredients – it’ll create your list and pop you over to the Target app where you can just order it all for Drive Up. It’s literally the easy button! ♡

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Instant Pot Wild Rice soup in bowl with spoon.

Instant Pot Wild Rice Soup

  • Author: Lindsay
  • Total Time: 1 hour
  • Yield: 6 servings (1 1/2 cups per serving) 1x


We’re making cozy Instant Pot Wild Rice Soup and it’s everything! Packed with mushrooms, carrots, celery, wild rice, cream, and seasonings. It’s so creamy, so cozy, and perfect for a night in.


Units Scale

For the Soup Base in the Instant Pot:

  • 2 tablespoons butter
  • half of an onion, chopped
  • 8 ounces fresh mushrooms, thinly sliced
  • 1 cup uncooked wild rice (see notes)
  • 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)

Make a Creamy Base on the Stovetop:

  • 6 tablespoons butter
  • 1/2 cup flour
  • 1 1/2 cups milk (I used 2%)
  • OR replace all of the above with 1 1/2 cups heavy cream

Optional For Finishing / Flavor:


  1. Instant Pot soup base: Using the sauté function, melt the butter and sauté the onions and mushrooms until softened. Add the wild rice, the broth, the salt, and the spices; cook on high pressure for 35 minutes. Release the steam, add carrots, garlic, and celery, and cook on high pressure for another 10 minutes. Release steam using the valve on top.
  2. Make it creamy: You have two choices for making it creamy – A) Add 1 1/2 cups heavy cream to the soup (plus more broth as needed) and you’re done! This is slightly thinner / more brothy, but so rich and flavorful thanks to the cream! B) To avoid using heavy cream (some people don’t like to use it), you can thicken the soup with a flour-butter-milk mixture, in which case you will start by melting 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. 
  3. Together: Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup. This will be very thick (especially if you did the flour-butter-milk method), so use broth to thin it out to your desired consistency!



A note about wild rice: Please use actual wild rice (affiliate link)! I know it’s on the expensive side, and hard to find, and I’m normally all about the substitutions, but in this case, it is not the same. Don’t use brown rice, don’t use white rice, and don’t use a “wild rice blend”, which is usually just white or brown rice with a few flecks of wild rice in there. Use straight WILD RICE.

Crockpot version: Check out this recipe.

Stovetop version: Saute carrots, celery, onion, garlic, and mushrooms with oil. Add wild rice, broth, and salt. Simmer until wild rice is cooked (1-2 hours). Make the roux and mix it in (or add heavy cream). Thin the soup to desired consistency with broth.

Freezer Meal Version

  1. Freeze Together:
    3 cups mirepoix, fresh or frozen
    8 ounces mushrooms, fresh or frozen
    3 cloves garlic, minced
    1 cup uncooked wild rice
    4 cups vegetable or chicken broth
    1 teaspoon salt
    1 teaspoon poultry seasoning
    1 lb. chicken breasts (optional)
  2. Instant Pot Instructions: High pressure 30 mins + 10 mins natural release
  3. Slow Cooker Instructions: High setting 4 hours (thaw first if using chicken)
  4. Final Step: Melt 6 tbsp butter in a pan, whisk in 1/2 cup flour, whisk in 1 1/2 cups milk until creamy and thick. Add to the soup.
  5. Check out our full freezer meal posts with all recipes and instructions here!
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American

Keywords: instant pot wild rice soup, wild rice soup, vegetarian wild rice soup, wild rice, mushroom wild rice soup

View the freezer meal version of this recipe here.

You might also like our full freezer meals post.

Frozen meals stored in bags.

More Instant Pot Soup Recipes To Love

Time To Show You Off!

Wild Rice soup in bowls and pots.

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This recipe is part of our best Instant Pot recipes page. Check it out!

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      1. Pinch of Yum Logo

        I used unsweetened almond milk and it came out awesome! Be sure to use the correct wild rice though! I used a wild rice blend yesterday and soy milk and it didn’t really work well. Today I used the correct wild rice and almond milk and it’s amazing!

      2. Pinch of Yum Logo

        This is the second time I have made this instant pot recipe. Fabulous every time! Thank you.

        1. Pinch of Yum Logo

          Am I crazy or are the instructions different? I’ve made this soup a few times before and I absolutely loved it. Just dump everything in and cook. Having to stop it to add the carrots and celery adds so much extra time on and I don’t think it’s necessary. The veggies weren’t overcooked when I put them in with the rice. I will be switching back to just adding everything at the start and high pressure 45 min.

          1. Pinch of Yum Logo

            Yes, Kara and Amelia! I had the exact same reaction! Thanks to Eman for the link to the old recipe.

    1. Pinch of Yum Logo

      I used almond milk & non-dairy butter (same amounts as the recipe) and made the whole thing vegan. It was a hit!

      1. Pinch of Yum Logo

        I think the butter is only there to bind to the flour for a roux. I believe you could sub in any fat (oil) and this would work at a 1:1 ratio. For instance, Avocado oil or grapeseed or maybe olive oil would work well. Awesome idea to get dairy out.

      2. Pinch of Yum Logo

        I made this exactly to your recipe, in the Insty-Pot, using the heavy cream as a thickener. Added some cooked, diced, wild pheasant and cooking sherry at the end.
        It is amazing.

    2. Pinch of Yum Logo

      I used oatmilk and vegan butter and it turned out great! (Although I did have to add more salt/pepper to taste.)

      1. Pinch of Yum Logo

        So helpful to know! I used to make it as written but now have a dairy and gluten sensitivity. Therefore, I’m using this exact oat milk/vegan butter combo this week and glad to see reassurance it will be good!

        1. Pinch of Yum Logo

          Any substitution recommendations for umami powder? I live in Canada so no access to Trader Joe’s and not paying $25 on Amazon. Could a blend of garlic powder, onion powder, thyme, and miso work?

    3. Pinch of Yum Logo

      Does this freeze well?
      Can you substitute sweet potato or butternut squash for carrots?

      1. Pinch of Yum Logo

        I used broth made from a duck carcass, a few bits of leftover roast duck, and Minnesota wild rice.
        Excellent, easy and not too time consuming.

  1. Pinch of Yum Logo

    Our family tradition on Christmas Eve (since before I was born I think– 32 years strong) was to eat my Grandmother’s beef barley soup. Not quite wild rice, but a close relative! We always have it with the brisket from the soup and challah bread and it’s the. most. comforting. Thank you for this recipe!

    1. Pinch of Yum Logo

      I love this soup, but I would also love your grandmother’s beef barley recipe!!! That sounds amazing right now. We have a hard frost today and sounds so nourishing and comforting. I’m finally learning that the simple, passed down recipes turn out to be the best.

    2. Pinch of Yum Logo

      Do you think this recipe could actually use barley instead of wild rice? I know the cooking time would differ, but mushrooms + barley usually taste delicious together….

          1. Pinch of Yum Logo

            We’d shorten the cook time for a wild rice blend!

      1. Pinch of Yum Logo

        I grew up on wild rice soup in MN and treasure it no matter where I am. I’ve been making it for over 30 years. I made this recipe exactly as written and was terribly disappointed. I used real wild rice, the appropriate settings on the instant pot and needed to add double the amount of broth after it was finished cooking, just to make it soupy. The roux mixture was really thick and didn’t incorporate well. Just didn’t work…

        1. Pinch of Yum Logo

          So sorry this recipe didn’t work out for you, Melissa. Thank you for sharing your feedback with us!

          1. Pinch of Yum Logo

            Bland and way, way too thick. Wasted a lot of time and yummy ingredients.

        2. Pinch of Yum Logo

          Same! 45 mins on a Instapot is A LOT for veggies. I’m confused as to how this recipe has worked for others. Terribly disappointed!!

        3. Pinch of Yum Logo

          Commenting on this a million years later, but it makes a huge difference on the type of wild rice you use, broken down even further from the recipe notes. If you use the black stuff that is cultivated, this time sounds about right. Actual hand harvested WILD wild rice cooks way faster. I’m pretty upset with myself for not realizing that and ending up with super mushy rice and undercooked carrots and celery.

    3. Pinch of Yum Logo

      The video shows cook for 45 mins. The recipe says 30. What is the actual cook time. Also is this quick release? Do you stir contents prior to pressure cooking ? Thanks

  2. Pinch of Yum Logo

    OK, I’m entering Instant Pot territory and Lindsay made me do it. Which one am I buying?

    1. Pinch of Yum Logo

      6 quart. We are a family of five with three teenage boys and it suits most of our needs. I have an 8 quart at our mountain house as we frequently have guests. It’s a beast and takes up a ton of storage space. Unless you have a huge family, go with the 6 quart- IMHO. 😊

        1. Pinch of Yum Logo

          There are three in our family and I use my a court all time I wouldn’t buy a 6 quart not for 5 people

          1. Pinch of Yum Logo

            I agree. Although the 6 qt may be the most popular size (as family size has decreased greatly) I still find the 8 qt is great for soups, spaghetti sauce and leftovers to freeze and when having company. Over a family of four, you might want to consider an 8qt. I have a 6, 8 and the mini. I use all of them. 😃

    2. Pinch of Yum Logo

      8qt for sure! You can make smaller amts of whatever you need but you cant make your 6qt bigger! I have 2-6qts and a 3qt. I would love a 12qt! (Which yes, they do make, just not IP brand — DRATS)

    1. Pinch of Yum Logo

      Great base recipe, but found it incredibly bland with an almost oatmeal-like texture. Added another 4 cups of chicken broth, around 2 tsp red pepper flakes, and 1/2c cooking sherry, and 1 bay leaf, and it is so much better! There is a depth of flavor that I’m missing, but till I figure it out, this is delicious. Toasted jalapeno focaccia and a spinach salad will go perfectly with this soup.

        1. Pinch of Yum Logo

          Wouldn’t using the sautee function for the onion, carrots and celery add flavor to the recipe? If so, would there need to be any adjustments to the rest of the recipe?

          1. Pinch of Yum Logo

            Yep, we think sautéing the veggies a bit would bring out the flavors even more. No other recipe adjustments should be needed though. Enjoy, Camila!

      1. Pinch of Yum Logo

        Thank you, Kristy! I thought the exact same thing and came on here to find out how to fix it. Your recommendations were great!

  3. Pinch of Yum Logo

    i would be that second variation of mushroom lover…the sometimes liker. Which means i will totally be trying this out <3
    I am still wondering how it will beat your crockpot wild rice soup…I am a diehard fan…so….will report back.

  4. Pinch of Yum Logo

    My grandma always made beef barley soup for Christmas dinner. Now I do and forever will. Nothing better.

  5. Pinch of Yum Logo

    This just looks like comfort in a bowl! I LOVE creamy wild rice soups, but never attempted myself….I think it’s just about time. I’ve been hooked on squash and pumpkin soups ( but I’ll be adding this one into the mix!

  6. Pinch of Yum Logo

    This is one of those yummy vegetarian meals that’s friendly on the metabolism that’ll keep marathon runners motivated to keep their cardio up to par. Loving it. 🙂

  7. Pinch of Yum Logo

    OK I am ready to buy an Insta pot!!! Stood in the store for half an hour trying to decide between 6 and 8 qt. How did you decide, which do you have, and are you happy with your choice? Thanks a million!

    1. Pinch of Yum Logo

      6 quart. We are a family of five with three teenage boys and it suits most of our needs. I have an 8 quart at our mountain house as we frequently have guests. It’s a beast and takes up a ton of storage space. Unless you have a huge family, go with the 6 quart- IMHO

      1. Pinch of Yum Logo

        sorry but think the 8-quart is the way to go. does not take up that much more space and it is always easier to down size contents then to attempt to fit large amount into a small bowl.

    2. Pinch of Yum Logo

      I’ve made this soup before and loved it. I’m looking at comments and what to add a thought. I have a 8 quart instant pot. There is just two of us. I like to make more than we will eat to freeze half or share with one of my daughters. I don’t waste food. I have a food saver and I share with my family if I don’t want it!

  8. Pinch of Yum Logo

    In your first paragraph you talked about your mom making this on Christmas eve and the smell of bacon in the house. I would love to see that recipe too!!

  9. Pinch of Yum Logo

    Looks so tasty and comforting! What do you think about subbing a dollop of creme fraiche for the roux? Have some I’m trying to use up…

  10. Pinch of Yum Logo

    This looks so delicious you have me clicking on the link to buy the right kind of wild rice so I can make this ASAP 🙂

  11. Pinch of Yum Logo

    Yep! Our Minnesota family enjoys wild rice soup at Christmastime as well. Looking forward to trying this recipe in my IP.

  12. Pinch of Yum Logo

    I’m loving the Instant Pot series! We just had the crockpot wild rice soup last Wednesday. I had frozen some we had leftover and pulled it out for a cool and rainy day last week. It was still excellent! Look forward to trying this version! 😊

  13. Pinch of Yum Logo

    This is it. This recipe is the reason the instant pot is now on the tip top of my Christmas List. 🙂

  14. Pinch of Yum Logo

    OMG – I have to admit, not a huge fan of wild rice . . . but I may be a convert. Am going to try this and report back. Everything about it sounds yummy. Now if it would just get cold enough for soup!!!!! I am so ready for a hearty bowl of soup!

  15. Pinch of Yum Logo

    Thank you! It tastes like a hug in a bowl. I love it. I made it vegan by subbing cashew milk and vegan butter for the roux. I love it it tastes like a recipe I already make with the ease of the instant pot.

    1. Pinch of Yum Logo

      I was just going to ask how I might make this more vegan. I am more of a “flexitarian” in my eating, I am really trying to cut out white flour and most dairy. did you sub 1:1 of the amounts for both? I have never tried vegan butter before. Thanks!

  16. Pinch of Yum Logo

    Is 45 minutes high pressure the right cook time? It seems like a long time for an instant pot ?

    1. Pinch of Yum Logo

      Lisa, I made this last night and thought the same. But I did cook it for the 45 minutes, and it turned out great!

    2. Pinch of Yum Logo

      I had the same doubt, but followed the recipe since it was my first time making it. I ended up with more of a tasty mush than a soup. Perhaps it is due to the type of wild rice, or whether it is broken (as mine was) but next time I think I will halve the cooking time.

        1. Pinch of Yum Logo

          I just tried this deliciously looking recipe. The taste was straight on point! But the consistency unfortunately wasn’t. It turned out so mushy and thick…I followed the exact recipe except for the type of rice. I used the wild rice blend. Could that be it?

        1. Pinch of Yum Logo

          If it’s way overcooked, you’re likely using the wrong type of wild rice. My aunt from MN sends us wild rice, and I have to cook it almost 70 minutes to get it soft enough (we are at a higher elevation, so have to go that little extra time). If it’s whole, natural wild rice, it shouldn’t be mushy!!!

          1. Pinch of Yum Logo

            Mine was mushy as well and very bland. Smelled great but had no flavor. I almost think it needs double the seasonings. It was actually better before I added the butter/flour/milk mixture. I was super excited to make this and ended up disappointed.

      1. Pinch of Yum Logo

        Amazing recipe! I’ve made it both ways, but if you happen to find yourself with wild rice mix, just cook it less. I used 1 cup of a wild rice mix and mostly frozen chicken thighs, and I just cooked it for 17 minutes on high and it was great. If I hadn’t had the frozen chicken I’d have done even less, maybe 12-15 minutes. Also, I think the full roux makes it too rich, so I only use half. I’d say add it gradually to taste. And finally, if adding chicken, after shredding it, chop it too into bite size pieces. Otherwise the soup gets really stringy. Enjoy!

    3. Pinch of Yum Logo

      I thought 45 minutes seemed too long. I went with 40. It was delicious but mushy. I used real wild rice–not a blend.

        1. Pinch of Yum Logo

          I added two boneless skinless breasts to the instant pot with the other ingredients. After the cook, I removed the breasts, shredded them, and added them back to the soup. It was really good. This is one of our go-to recipes.

  17. Pinch of Yum Logo

    I love big chunks of meaty mushroom texture, but I like your suggestions about cutting mushrooms up really tiny! My husband doesn’t have an aversion to their flavor, but he doesn’t like the slimy texture. This might do the trick for him in general! Great hint;)

    1. Pinch of Yum Logo

      Mushrooms are slimy when they’re old and need to be tossed. Now I wash, slice, lay out in one layer on a rimmed baking sheet and freeze. No more risking getting the dreaded slimy mushrooms.