Description
This cozy Instant Pot Wild Rice Soup is packed with hearty wild rice, earthy mushrooms, vibrant vegetables, and rich broth. A warm, comforting meal that comes together easily and delivers deep, satisfying flavor with every spoonful.
Ingredients
Scale
- 1 cup wild rice
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 cups sliced mushrooms
- 2 cups chopped kale
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1½ teaspoons salt (or to taste)
- ½ teaspoon black pepper (or to taste)
Instructions
- Set your Instant Pot to the sauté setting and let it heat up.
- Add olive oil, then stir in onions, carrots, and celery. Sauté for 4 to 5 minutes until softened.
- Stir in garlic, thyme, rosemary, salt, and pepper. Cook for 1 more minute.
- Turn off sauté mode. Add wild rice, mushrooms, and vegetable broth. Stir well.
- Seal the Instant Pot lid and set to Manual or Pressure Cook on High for 35 minutes.
- Let pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Stir in the chopped kale and let sit for 5 minutes until wilted.
- Serve hot with crusty bread or crackers.
Notes
- Use real wild rice for the best texture — avoid blends.
- Add coconut milk or cashew cream after cooking for a creamy version.
- This soup tastes even better the next day.
- Freeze leftovers in single portions for easy meals later.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg