Description

A comforting and creamy Instant Pot wild rice soup that’s easy to make and perfect for a cozy meal. This hearty soup is packed with vegetables, aromatic herbs, and a luscious coconut milk base, creating a satisfying and flavorful dish.

Ingredients

For the Soup:

1 tablespoon olive oil or butter
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 cup uncooked wild rice blend (rinsed)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt (more to taste)
1/4 teaspoon black pepper
4 cups vegetable broth (or chicken broth)
1 (13.5-ounce) can full-fat coconut milk or 1 cup heavy cream
1–2 cups chopped kale or spinach (optional)
1 tablespoon lemon juice (optional, for brightness)

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Instructions

Set the Instant Pot to sauté mode. Add olive oil and cook onion, carrots, and celery for 3–4 minutes until softened.
Stir in garlic, thyme, rosemary, salt, and pepper. Sauté for 1 more minute.
Add rinsed wild rice and broth. Stir to combine and scrape up any browned bits.
Cancel sauté. Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
Let pressure release naturally for 10 minutes, then quick release remaining pressure.
Stir in coconut milk or cream. Add greens and lemon juice, if using. Let sit for 5 minutes to wilt greens and warm through.
Adjust seasoning and serve hot with crusty bread.

Notes

Use a wild rice blend for best texture and flavor.
For added protein, stir in cooked chicken or white beans after pressure cooking.
Soup thickens as it sits — thin with broth if reheating leftovers.