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

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.

  • Servings
  • Prep Time
    10 min
  • Cook Time
    20 min
  • Total Time
    30 min


  • 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
  • salt & pepper
  • 64 ounces vegetable broth, divided
  • 2 cups mushrooms, sliced
  • 3 tablespoons olive oil
  • ½  teaspoon thyme
  • 1 cup milk
  • ½ cup parmesan cheese, grated


  • 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.
  • Then, add rice and 32 ounces vegetable broth and pressure cook for 15 minutes.
  • 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.
  • 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.
  • Divide soup into bowls, then top them with the remaining mushrooms. Enjoy!

Recipe Notes

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