Instant Pot Wild Rice Soup
Cozy up with this easy Instant Pot Wild Rice Soup! This vegan, gluten-free one-pot soup is perfect for weeknight dinners, meal prep, and chilly days.
Servings: 6 cups
Calories: 173kcal
Cost: $10
Equipment
Ingredients
- 1 Tablespoon oil
- 1 cup uncooked wild rice
- 8 ounces baby Bella mushrooms sliced
- 1 small onion peeled and diced
- 3 cloves garlic minced
- 1 cup carrots diced
- 1 cup celery diced
- 1 large sweet potato peeled and diced
- 4 cups vegetable broth or water
- 1 Tablespoon Italian Seasoning or Old Bay Seasoning Mix
- 1 (14oz) can coconut milk
- 1 cup packed baby spinach roughly chopped
- salt ground black pepper, chili pepper flakes
Instructions
How to Make Instant Pot Wild Rice Soup
- Start by using the Sauté function on your Instant Pot. Add a little olive oil and sauté the diced onion until soft. Add the garlic and cook briefly until fragrant. Add the vegetable broth, wild rice, mushrooms, carrots, celery, sweet potato, and seasonings. Stir everything together.
- Close the lid and set the Instant Pot to High Pressure for 20 minutes. When the cooking cycle finishes, allow the pressure to release naturally for about 10 minutes. Then carefully release any remaining pressure.
- Open the lid and stir in the coconut milk and spinach. The spinach will wilt from the heat of the soup. Taste and adjust the salt, pepper, and red pepper flake. Serve warm.
How to Make Wild Rice Soup in the Crock-Pot ( Slow Cooker)
- Combine vegetable broth, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, and seasoning in the bowl of a large slow cooker. Stir briefly to combine, then place the lid on the slow cooker.
- Cook on high for 2 hours, until the rice is cooked and tender. (cooking times can vary a lot between different brands of slow cookers. So check the rice at 1 hour and then every 20 minutes afterwards) You may have to add more liquid if it looks too dry.
- Once rice is fully cooked and tender, add the coconut milk and spinach to the soup, and stir gently until combined. Taste and season with salt and black pepper and red pepper flakes (optional) as needed. Turn off the slow cooker. Serve warm and enjoy!
How to Make Wild Rice Soup on Stove Top
- Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add onions, sprinkle some salt and sauté for 3 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional minute, stirring occasionally, until fragrant.
- Add in the vegetable broth, wild rice, mushrooms, carrots, celery, sweet potato, and seasoning. Stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
- Add the coconut milk and spinach to the soup, and stir gently until combined. Taste and season with salt, black pepper and red chili flakes( if using ) as needed. Serve warm and enjoy!
Notes
Use 100% wild rice for the best texture. Wild rice blends can work, but cooking times may vary.
Do not add the coconut milk at the beginning of pressure cooking. Stir it in after the rice and vegetables are cooked.
For a thicker soup, let it sit for a few minutes before serving. The rice and vegetables will naturally make the broth a little thicker.
For more heat, add extra red pepper flakes. For a milder soup, simply leave them out.
This soup also makes excellent leftovers. Store it in the refrigerator and gently reheat it on the stovetop or in the microwave. Add a splash of broth if it becomes too thick.
Nutrition
Serving: 1cup | Calories: 173kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Fiber: 4g | Sugar: 6g