wild rice soup

This creamy Instant Pot turkey wild rice soup is perfect for busy weeknights or cold winter days. It’s gluten free, dairy free, and a great way to use up some leftover Thanksgiving turkey!

Instant Pot Turkey Wild Rice Soup

onion, chopped

carrots,

celery, chopped

garlic,

wild rice, uncooked (I like a wild rice blend)

chicken broth

thyme

sage

rosemary

salt,

black pepper

turkey

coconut milk

⅓ cup gluten free all-purpose flour

Tbsp dairy free butter

Thanks to the Instant Pot pressure cooker, this easy chicken with wild rice soup is rich, creamy (without any added cream), and fast to make, and it tastes even better the next day, making it a great addition to your meal prep plans.

Creamy Chicken and Wild Rice Soup

butter

onion

carrots

celery

chicken breasts

(6 ounces) long-grain wild rice ((such

parsley

salt

red pepper flakes

cornstarch

cream cheese (cubed)

milk

half-and-half

lemon juice

Select Browning/Sauté function and melt the butter in the pressure cooking pot. Add the onion, carrots, and celery and sauté for about 5 minutes, stirring occasionally, until the vegetables are tender.

Stir in the chicken, chicken broth, rice, parsley, salt, pepper and red pepper flakes. Lock the lid in place and select High Pressure and 5 minutes cooking time.

When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes (just let it sit, the steam will escape on its own), then finish with a quick release (be cautious and use a wooden spoon to shift the pressure relief valve so the hearty blow of steam escapes.)

In a small bowl, whisk the cornstarch and cold water until smooth. Select Simmer/Sauté and add the slurry to the pot stirring constantly. Sir in the cream cheese until melted. Stir in the milk, half-and-half and lemon juice and heat through (do not bring to a boil). Serve sprinkled with more parsley and black pepper if desired.

If making in an Instant Pot:

Heat the butter in a large pot or dutch oven over medium high heat until shimmering and add the onion, carrots, and celery and sauté for about 5 minutes, stirring occasionally, until the vegetables are tender. Stir in the chicken, chicken broth, rice, parsley, salt, pepper and red pepper flakes.

Bring to a boil then reduce to simmer and simmer for 30 minutes or until rice is tender and chicken is cooked through.

In a small bowl, whisk the cornstarch and cold water until smooth and add to the pot, stirring constantly. Raise the heat to medium high and stir in the cream cheese until melted. Stir in the milk, half-and-half and lemon juice and cook until thickened. Serve sprinkled with more parsley if desired.

If making on the stove top:

This Mushroom Wild Rice Soup is easily prepped in your slow cooker in only 15 minutes! The flavours meld together perfectly, it makes 8 servings for great meal prep and cleanup is a breeze! 

Slow Cooker Mushroom Wild Rice Soup

carrots (finely diced)

celery (bottoms removed, finely diced)

onion (finely diced)

garlic (minced)

mushrooms (sliced)

wild rice (uncooked)

oregano

sea salt and black pepper

vegetable broth

vegan butter (softened)

flour flour

coconut milk (or almond milk

bread

Turn your Crockpot™ on to warm. Add in the carrots, celery, onions, garlic and mushrooms.

Add in the wild rice, dried oregano, fresh thyme and generous amount of sea salt and ground black pepper. Pour in the vegetable broth. Stir everything together until fully combined.

Cover your Crockpot™ and set to high for 3 to 4 hours, or low for 6 to 8 hours. 

After your soup is finished cooking (or within the last 5 minutes), make your beurre manié. Mix together the softened vegan butter and the flour together with a spoon. Mix for about 1 to 2 minutes until it comes together and is silky smooth, and the flour is fully mixed into the butter.

Add it to your soup along with your coconut milk (or almond milk).

Add in your coconut milk, then stir it all together. Let it all meld for at least 5 minutes in the hot soup.

Taste and season with sea salt and black pepper again if needed.

Turn your Crockpot™  to off or warm, serve alongside some bread and enjoy!

<p>Wild Rice Soup in the Instant Pot! So creamy and simple and ready in an hour. Perfect for fall/winter nights!</p>

Instant Pot Creamy Mushroom Wild Rice Soup

medium carrots, chopped

stalks celery, chopped

an onion, chopped

uncooked wild rice (see notes)

mushrooms,

broth

poultry seasoning (see notes)

cup flour

milk (I used 2%)

Instant Pot

Put all the ingredients in the first list into the Instant Pot (affiliate link). Cook for 45 minutes (manual, high pressure). Release steam using the valve on top.

Put all the ingredients in the first list into the Instant Pot. Cook for 45 minutes (manual, high pressure). Release steam using the valve on top.

Instant Pot Wild Rice Soup Step 1

Stovetop

 When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.

Instant Pot Wild Rice Soup Step 2

Together: 

Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.

Instant Pot Wild Rice Soup Step 3

I used unsweetened almond milk and it came out awesome! Be sure to use the correct wild rice though! I used a wild rice blend yesterday and soy milk and  it didn’t really work well. Today I used the correct wild rice and almond milk and it’s amazing!

This is the second time I have made this instant pot recipe.  Fabulous every time!  Thank you.

I used oatmilk and vegan butter and it turned out great! (Although I did have to add more salt/pepper to taste.)

Great base recipe, but found it incredibly bland with an almost oatmeal-like texture. Added another 4 cups of chicken broth, around 2 tsp red pepper flakes, and 1/2c cooking sherry, and 1 bay leaf, and it is so much better! There is a depth of flavor that I'm missing, but till I figure it out, this is delicious. Toasted jalapeno focaccia and a spinach salad will go perfectly with this soup.

Added Italian sausage cause I wanted meat and it came out amazing!

I just tried this deliciously looking recipe. The taste was straight on point! But the consistency unfortunately wasn’t. It turned out so mushy and thick...I followed the exact recipe except for the type of rice. I used the wild rice blend. Could that be it?

If it's way overcooked, you're likely using the wrong type of wild rice. My aunt from MN sends us wild rice, and I have to cook it almost 70 minutes to get it soft enough (we are at a higher elevation, so have to go that little extra time). If it's whole, natural wild rice, it shouldn't be mushy!!!

Mine was mushy as well and very bland. Smelled great but had no flavor. I almost think it needs double the seasonings. It was actually better before I added the butter/flour/milk mixture. I was super excited to make this and ended up disappointed.

Amazing recipe! I’ve made it both ways, but if you happen to find yourself with wild rice mix, just cook it less. I used 1 cup of a wild rice mix and mostly frozen chicken thighs, and I just cooked it for 17 minutes on high and it was great. If I hadn’t had the frozen chicken I’d have done even less, maybe 12-15 minutes. Also, I think the full roux makes it too rich, so I only use half. I’d say add it gradually to taste. And finally, if adding chicken, after shredding it, chop it too into bite size pieces. Otherwise the soup gets really stringy.  Enjoy!

I thought 45 minutes seemed too long. I went with 40. It was delicious but mushy. I used real wild rice--not a blend.

https://www.youtube.com/watch?v=1utytfl65b0

Wild Rice Soup in the Instant Pot! So creamy and simple. Perfect for fall/winter nights!

Full recipe: https://pinchofyum.com/instant-pot-wild-rice-soup

PRODUCTS (Amazon affiliate links)
Wild rice: http://amzn.to/2zeiT8A

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Instant Pot Wild Rice Soup

<p>This Instant Pot wild rice soup recipe is cozy and naturally creamy, so it's a 100% plant based dinner. Serve with crusty bread. For a stovetop version, go to <a href="https://www.acouplecooks.com/wild-rice-soup/" target="_blank" rel="noopener">Best Wild Rice Soup</a>.</p>

Instant Pot Wild Rice Soup Recipe

baby bella mushrooms

garlic

olive oil

rice rice

beans

kosher salt, divided

soy sauce, tamari, or liquid aminos

Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.

Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.

Add the olive oil to the Instant Pot and turn on Saute mode. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes.

Add the broth, wild rice, dried white beans, 2 teaspoons kosher salt, and black pepper. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.

Cook on High Pressure for 45 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 5 to 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)

Quick release

 Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid. Taste a bean to see if it is tender (bean brands can vary). If not, cook on High Pressure for another 5 minutes and do a quick release.

Using a liquid measuring cup, carefully remove 2 cups of the hot soup (including the broth, veggies and rice) to a blender. Drain the cashews and add them to the blender with the dried sage. Blend on high for about 1 minute until creamy. Then pour back into the soup.

Add 1/2 teaspoon kosher salt and the soy sauce. Taste, and adjust seasonings as desired. Garnish with a drizzle of olive oil and fresh ground pepper.

Instant Pot Wild Rice Soup with mushrooms and spinach- a healthy vegetarian soup recipe that is easy, fast and vegan adaptable! Gluten-free! (Inspired from Pinch of Yum)

Instant Pot Wild Rice Soup With Mushrooms And Spinach 

onion, diced

olive oil (or butter

garlic cloves, rough chopped

wild rice

white wine (optional)

mushrooms, sliced (cremini, button, portobellos)

carrots, chopped large

veggie broth

water

bay leaves

teaspoons salt

cracked pepper

1/8-1/4 teaspoon turmeric, for a golden color.

————

sour cream (or sub coconut milk,

baby spinach, chopped (optional)

Optional Garnishes: chopped flatleaf parsley

Instant Pot Wild Rice Soup with Mushrooms and Spinach 

Set Instant Pot to Saute Function and add the oil and onions, stirring every other minute.

At the same time, chop the garlic, carrots, celery and slice the mushrooms. When the onions soften add the garlic, and let them both get fragrant and deeply golden. Add the rice and saute for one minute. At this point, you could deglaze with white wine, scraping up any browned bits, (or skip it), and cook this off for 1-2 minutes.

Add the carrots, celery, mushrooms, veggie broth, water, thyme, bay leaves, salt and pepper and turmeric. Give a good stir, again, scraping up any browned bits.

Set Instant Pot to High for 24 minutes. Naturally release, for 10 minutes, then manually release.

Stir in the sour cream (or coconut milk or cashew cream), and taste, adjusting for salt and pepper.

***If going the vegan route&#8211; keep in mind, sour cream adds a nice tanginess-  which you can replicate by adding a few drops of lemon juice or AC vinegar to the soup to brighten it up.

Stir in the fresh chopped spinach just before serving.

Serve with crusty bread and a sprinkling of fresh Italian parsley, parmesan  or other optional garnishes.

I am always looking for instant pot recipes. I just made this soup, and it is very tasty. I went the vegetarian route, and you are right about the lemon. A few drops of lemon makes a big difference. Thanks again, Sylvia!

really liked this....used vegan sour cream for our vegan, and the rest of us used regular. Delicious!

I was feeling in a rut eating the same soups over and over, so I decided to try this soup, and it is delicious!

I used 2.5 cups of carrots, 1 cup of celery, 1 cup of chopped collard greens, and 1 cup of green peas for the veggies, so feel free to play with the different veggies that you include. I also used 1/2 cup brown rice and 1/2 cup wild rice. I like to make large quantities of food ahead of time and then re-heat, so I decided to add a bit of sour cream to each small batch after the re-heat rather than all at once. I also added extra water when reheating as it became more of a thick stew than a soup after setting. I will definitely make this again--thank you for giving me a terrific new soup to add to my repertoire!

Freezer Meal Wild Rice Soup! Just freeze in a bag and add to the Instant Pot. So creamy and simple. Perfect for fall/winter nights!

Freezer Meal Wild Rice Soup

cloves garlic, minced

cup uncooked wild rice (the REAL stuff, not a blend)

vegetable or chicken broth

teaspoon salt

teaspoon poultry seasoning (or spices like sage, thyme, and rosemary)

lb. chicken breasts (optional)

tablespoons butter

cups whole milk

INSTANT POT: 

From frozen, 30 minutes on high pressure + 10 minutes natural release.

SLOW COOKER: 

FINAL STEP

 Melt butter, whisk in flour, whisk in milk until creamy and thick. Add to the soup. Add extra water to thin to desired consistency.

my experience is that the rice or pasta aborbs liguid during freezing ant thawing and turns out mushy.
i cook my rice very aldente and then freeze. Or freeze cooked rice separately.
So basically i have a very thick soup and add rice and broth after thawing. Delicious.

Tip:  freeze it in a shape that will actually fit in your instant pot!!!  Otherwise you need an axe to cut it into pieces 😉

This is soooo delicious. I added 3/4 cup of dry white wine since the rice needed a little more liquid and it was one of the best soups I’ve ever had!

We made this recipe in preparation for the birth of our baby boy in January. It was so easy to assemble and we both loved it! We've made it a few times since then. I'm trying to minimize dairy, so we used unflavored almond milk and it turned out great. Thank you for helping us eat well during the chaotic newborn phase ;)

I wanted this to work (as I could use some good freezer-to-Instant Pot meals); however, my family said, "Please don't make this again."  They loved your Freezer/Instant Pot Beef Stew, however.

I’m wondering if this could be made with a cream base instead of a roux.  Like half and half instead or milk or cream?

I made exactly as described except I didn’t add the broth until I put everything in the instant pot. It came out perfect- May add a little extra garlic next time but otherwise very happy with our easy weeknight dinner!

Amazing flavor. Easy to make and freeze. I didn't use all the thickened milk mixture, but maybe 80% of it. Hubby raved about it. I had frozen chicken thighs that I put in whole when I packaged it and after it cooked, I cut them up and tossed them back in before adding the milk mixture. Picture.

https://www.youtube.com/watch?v=ygNqvI5d7Go

Freezer Meal Wild Rice Soup! Just freeze in a bag and add to the Instant Pot. So creamy and simple. Perfect for fall/winter nights! 

Full recipe: https://pinchofyum.com/freezer-meal-wild-rice-soup

Products (Amazon affiliate links):
Wild rice: https://amzn.to/2M0MQ4V
Chicken broth: https://amzn.to/2ojAdt3

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Facebook: https://www.facebook.com/pinchofyum/
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Set Instant Pot to Saute Function and add the oil and onions, stirring for 2-3 minutes.  Add the mushrooms and garlic and saute, stirring,  4-5 minutes, until fragrant.

At the same time, chop the carrots and celery.  When the onions and mushrooms soften add the rice and saute for one minute. At this point, you could deglaze with white wine, scraping up any browned bits, (or skip it), and cook this off for 1-2 minutes.

Add the carrots, celery, veggie broth, water, thyme, bay leaves, salt and pepper and turmeric. Give a good stir, again, scraping up any browned bits.

Serve with crusty bread and a sprinkling of fresh Italian parsley, parmesan or other optional garnishes.

WOW!! Just made this tonight, it is delicious and a great addition to my soup recipes. I was out of celery so I used zucchini instead, and a nice selection of mushrooms that I had gotten in my CSA box. I used a bit of sour cream and it was
wonderful.Thank you so much for all your wonderful posts.

Great soup! Love having a weeknight option for wild rice soup. Husband raved. Sylvia's recipes always deliver.

On a cold, blustery day in central NY, I wanted to make something hearty, warm, and delicious. This recipe hit the spot with ingredients that came together beautifully and resulted in an aroma that just screamed "comfort food." Highly recommend for a winter's day or any occasion that calls for a soup to soothe the soul.

Unbelievably delicious! I’m bringing this to an outdoor dinner tomorrow but I may or may not have had a “tester bowl” this afternoon. 😁

Yum! My husband was craving some comfort food, but also likes to eat healthy. This was perfect! We eat mostly vegan, and didn't have any sour cream or substitute. Instead, just before adding the spinach, I slowly whisked in a 1/4 c. of back-of-the-fridge sourdough discard. It thickened up the soup a bit and created a nice texture, and lovely sour taste. Thank you, Sylvia, for another great recipe!

Wow- I am not sure what happened but I made this and it is inedible.  Every recipe I have made from this site has been fabulous but this one felt like a waste of great ingredients and of time.  Perhaps because I tried to make it stove top instead of in and instant pot, or perhaps the vegetable broth I used was not high quality.  I tried numerous ways to "doctor" it up, to improve upon it so it is edible but I fear it is going to the compost bin.  So disappointed!

I made this in the instant pot for a cozy, quiet Christmas eve dinner and it was absolutely delicious.  Thanks again for another keeper!  Merry Christmas!

Another wonderful recipe. The sour cream really elevates the flavor with a wonderful tangy kick. Perfect hearty soup for a cold night. Thank you!

This is SO good. Made it exactly as listed and I'm so happy with how it turned out. A perfect soup to eat after the holidays - healthy and delicious.

Highly recommend!

Absolutely love this recipe!! I added wild mushrooms (dry and rehydrated) and used coconut milk. Thank you, your recipes are always so good!

Nice recipe! It is little like a risotto without the heavy/stodgy feel. Light and easy to make, full of veggies and rice adds a nice creaminess to it. Thanks Sylvia!

Thanks for another great recipe!  I used everything according to directions except for rice: only had 100% wild rice and that added a wonderful little bite.  I made it on the stove top since wild rice takes 60 min to cook instead of a blend like you have in the recipe, so I cooked everything together, but celery went in about 15 minutes later after the carrots.  It looked initially as if there were too many veggies (4 cups of carrots and 4 cups of celery), but it was perfect and not too thick.  It reminded my of a Russian soup with dried porcini and potato with addition of sour cream before serving. Both are delicious in their own way. I love all the veggies in this one. It's a keeper!

Wild rice and mushroom soup is a hearty, vegetarian soup made from scratch. Enjoy this wild rice soup recipe with crusty bread for a cozy weeknight dinner.

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