Instant Pot Wild Rice Soup

This both hearty and healthy recipe features California-grown Wild Rice and is perfect for your instant pot! This recipe comes to us from our friend Erin @thealmondeater in partnership with USA Rice and the Feedfeed.

Overhead shot of a white bowl full of Wild Rice Soup with a spoon sticking out

Makes 6 servings
Prep Time
10 min
Cook Time
20 min
Total Time
30 min


Rice & Vegetables:

  • 2 cups Wild Rice
  • 1 cup  yellow onion, diced 
  • 2 celery stalks, sliced
  • 3 carrots, sliced
  • 4 garlic cloves, minced
  • ½ teaspoon red pepper flakes
  • season with salt & pepper
  • 8 cups vegetable broth, divided
  • 2 cups mushrooms, sliced
  • 3 tablespoons olive oil
  • 1/2 teaspoon thyme
  • 1 cup milk
  • ½ cup parmesan cheese, grated


  1. Turn Instant Pot to sauté, then add the onion, celery, carrots, garlic, red pepper, salt, and pepper and sauté with 1-2 tablespoons olive oil for 2-3 minutes.

  2. Then, add rice and 32 ounces vegetable broth and pressure cook for 15 minutes.

  3. While rice is cooking, cook the mushrooms: heat olive oil in a large skillet, then add the mushrooms and thyme and sauté until the mushrooms are crispy, about 5 minutes; set aside.

  4. Once the Instant Pot beeps, pressure release it and carefully open the lid. Stir in the milk, cheese, the rest of the broth, and HALF of the mushrooms. 

  5. Divide soup into bowls, then top them with the remaining mushrooms. Enjoy!


Mushrooms: Any variety will work. Shiitake and Cremini are suggested.
Milk: Any type is applicable.