Instant Pot Wild Rice Soup Recipe

This Instant Pot wild rice soup recipe is cozy and naturally creamy, so it’s a 100% plant based dinner. Serve with crusty bread.

Wild Rice Soup Recipe | Instant Pot Wild Rice Soup | Wild rice mushroom soup

Alex and I begrudgingly got an Instant Pot last year, but it’s actually become a well used tool in our house! Don’t get us wrong: it’s not magic. It doesn’t cook food in an instant. For example, this Instant Pot wild rice soup takes over 1 hour to make. Then why use a pressure cooker for soup at all? Well, it’s so, so delicious. It cooks dried white beans at the same time as the rice (wow!), and it’s hands off, for the most part. When I took the first bite after Alex created and made this recipe for me, I was blown away! It’s also vegan and vegetarian, so it’s all naturally creamy goodness. Keep reading for all the secrets to this Instant Pot wild rice soup recipe.

Related: Easy Vegan Recipes for Beginners | Best Healthy Dinner Recipes

Wild Rice Soup Recipe | Instant Pot Wild Rice Soup | Wild rice mushroom soup

How to make wild rice soup in an Instant Pot

This wild rice soup recipe is a bit different than most. First of all, it’s made in a pressure cooker or Instant Pot! Alex and I wanted to try making Instant Pot soup. For our first recipe, we decided on wild rice soup because wild rice typically takes so long to cook on the stovetop. Also, we decided to create this wild rice soup without using meat or dairy, so it’s naturally creamy! Since then we’ve made lots of Instant Pot soup recipes, but this one remains a favorite!

To make this wild rice soup recipe, you use the Saute mode on the Instant Pot. Saute up the onion, celery, carrot, garlic, and mushrooms, then add the remainder of the ingredients and pressure cook. And while the soup is cooking, some cashews are also left out to soak. Once the soup is done, you’ll blend together the cashews with some of the soup to create a naturally creamy base without cream. That makes this wild rice soup recipe vegan, vegetarian, and gluten free! Everyone we’ve served it to positively raves about it: it’s the perfect cozy fall dinner.

Wild Rice Soup Recipe | Instant Pot Wild Rice Soup | Wild rice mushroom soup

Why make Instant Pot soup?

The advantage of cooking this soup in an Instant Pot instead of the stovetop is that it’s totally hands off once the cooking starts. You can throw the soup in the pot and then go do other things, until your dinner is done! Because this recipe takes over 1 hour to make, we made the serving size large: it serves about 8. That way, you can have plenty for leftovers.

A wild rice soup with dried beans

For this wild rice soup recipe, we’ve used dried white beans in the Instant Pot. In a normal stovetop soup recipe, you would typically use canned or already cooked beans and add them to the soup. Because the wild rice takes so long to cook already, Alex decided to add dried white beans to this wild rice soup recipe because they’re cheaper and taste even better than canned. Beans cooked from dried often hold up better in soups as well. The white beans also add a filling protein to the soup.

Related: Here’s the Instant Pot we use at home.

Wild Rice Soup Recipe | Instant Pot Wild Rice Soup | Wild rice mushroom soup

Looking for Instant Pot recipes?

Outside of this wild rice soup recipe, here are some of our favorite recipes to make in a pressure cooker:

Wild Rice Soup Recipe | Instant Pot Wild Rice Soup | Wild rice mushroom soup

Looking for soup recipes?

Here are a few more favorite soup recipes:

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Wild Rice Soup Recipe | Instant Pot Wild Rice Soup | Wild rice mushroom soup

Instant Pot Wild Rice Soup Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (173 votes, average: 4.06 out of 5)

  • Author: Sonja
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x

Description

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 Best Wild Rice Soup.


Scale

Ingredients

  • 1/2 cup raw or roasted cashews*
  • 1 medium yellow onion
  • 2 celery stalks
  • 4 medium carrots
  • 8 ounces baby bella mushrooms
  • 6 cloves garlic
  • 2 tablespoons olive oil
  • 1 tablespoon dried thyme
  • 2 tablespoons dried oregano
  • 8 cups vegetable broth
  • 1 cup wild rice (not a wild rice blend)
  • 1 cup dried great northern white beans (not canned! The Instant Pot will cook the dry beans)
  • 2 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried sage
  • 1 tablespoon soy sauce, tamari, or liquid aminos

Instructions

  1. Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
  2. Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
  7. 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.
  8. 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.

Notes

*If you use roasted salted cashews, omit the soy sauce at the end; then add it to taste. If you have a cashew allergy, try using the same amount of whole milk or cream to make a creamy base.

  • Category: Main Dish
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Wild Rice Soup, Wild Rice Soup Recipe, Wild Rice Mushroom Soup, Vegan Soups, Instant Pot Recipes, Healthy Instant Pot Recipes, Pressure Cooker Recipes, Vegetarian Soups, Healthy Soup Recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

60 Comments

  • Reply
    Shelly
    January 23, 2019 at 11:32 am

    The soup looks great! Is there something I could sub for the mushrooms?

    • Reply
      Sonja
      January 23, 2019 at 12:13 pm

      You could definitely omit the mushrooms and it would still taste great!

    • Reply
      Tom Harrison
      December 11, 2019 at 8:07 pm

      So this was a hit! The only thing I did different was to add some chili flakes along with the thyme and oregano. I also added lemon juice at the end to help brighten it up a bit. I cooked the beans and rice for about 30-35 minutes and let it naturally depressurize for about 10-15 minutes. Boths beans and rice were cooked just right, so times will vary. The “cashew cream” is a game changer. Nice work guys! You have been become my go to food blog.

  • Reply
    Hannah
    January 23, 2019 at 2:40 pm

    Is there an option to make this if you just have a traditional crock pot?? It looks amazing!

    • Reply
      Sonja
      January 23, 2019 at 9:15 pm

      Great question! We have not tested it in a crockpot, so unfortunately we can’t speak to that! (You could try soaking the beans the night before, then sauteeing the veggies in a pan before slow cooking. Let us know if you want to try testing it out!)

  • Reply
    Maggie Stapleton
    January 24, 2019 at 9:46 am

    I have a surplus of chickpeas – do you think they would work just as well as the white beans? thanks!

    • Reply
      Sonja
      January 24, 2019 at 10:14 am

      That’s a great question! I think that dried chickpeas would also work — the texture might be a little different, but it should be ok. Then you’ll have to try it with white beans to compare!

      • Reply
        Maggie Stapleton
        February 18, 2019 at 4:45 am

        I ended up buying some great northern white beans to make this recipe true to the original Alex and Sonja version. In the end, it turned out GREAT and I can’t wait to adapt the cashew cream method in other soups too. I always shy away from cream-based soups because they feel so heavy and overly-decadent, but not with the cashew cream!

        Great job on the flavors, textures, and nutritional punch in this recipe!

        NOTE: I used Whole Foods 365 beans and I had to reset the pressure cooker twice at 8 minutes after cooking for the prescribed 45 minutes for the beans to be soft.

        • Reply
          Sonja
          March 23, 2019 at 10:44 pm

          Ahhh we are so so glad to hear this! SO glad that you enjoyed the cashew cream spin on a creamy soup. Let us know what other soups you try that way! Thanks for making it!

  • Reply
    Anita Mehta
    January 24, 2019 at 2:29 pm

    I have a thing against cooking something for 45 minutes in an instant pot at high pressure. If I soaked the beans overnight, would it be possible to cut the cooking time this recipe to 15 min – which is the usual time it take to cook beans if they have been soaked previously? Thank you

    • Reply
      Sonja
      January 24, 2019 at 3:08 pm

      Hi Anita! Because of the wild rice, it takes 45 minutes to cook. If you wanted to find “quick wild rice” — there are some brands that are precooked and take only 10 minutes to cook — and then did the soaked beans, it’s possible that it could work. But we have not tested either of those options!

  • Reply
    Anonymous
    January 24, 2019 at 10:37 pm

    Thank you for your clarifying Sonja. I love your blog and cookbook!

  • Reply
    Teri
    January 25, 2019 at 2:09 pm

    Looks delicious! What do you think about adding greens? We have a whole bunch of collard greens in our garden but am not sure if that would change it to much. Thoughts? And do you think it would be okay with other types of mushrooms…shitake, portabella, crimini? Thank you!!

    • Reply
      Sonja
      January 25, 2019 at 2:14 pm

      Any type of mushroom would work! Not sure about collards since they’re a bit tougher than most greens. If you wanted to add greens, maybe stir in some spinach leaves after pressure cooking and let it wilt in for a few minutes? But we’re not sure how collards would work here. Sorry!

  • Reply
    Deb
    January 25, 2019 at 3:01 pm

    Looks great! Making this now but 2 tbsp or 2 tsp of oregano? Seems like a lot

    • Reply
      Sonja
      January 25, 2019 at 3:08 pm

      Hi there! 2 tablespoons is correct! The pressure cooker really dulls flavors, so you have to overcompensate ?

      • Reply
        Anonymous
        December 7, 2019 at 8:06 pm

        I used 2 tablespoons of oregano. That’s the only flavor I taste.

  • Reply
    Deb
    January 25, 2019 at 8:51 pm

    Thank you, it’s delicious :-) My beans took the 5 extra minutes.

    • Reply
      Sonja
      January 26, 2019 at 11:15 am

      So glad you enjoyed it! Glad to know the beans worked with another 5 minutes. We tried a few brands and found some differences between them!

  • Reply
    Bryan
    January 26, 2019 at 2:05 am

    This soup looks like it has tons of flavor! My wife has been on soup diet the past few days because she’s sick and I know she’d totally love this recipe, thank you!

    • Reply
      Sonja
      January 26, 2019 at 11:16 am

      Sorry to hear about your wife’s sickness! I hope she loves this one!

  • Reply
    Renata
    January 27, 2019 at 8:36 pm

    I don’t have an Instant Pot. So, I followed the directions right up to the point of putting it into the Instant Pot minus the dry navy beans. Brought the mixture to a boil then reduced heat and simmered for 50 minutes, then stirred in a drained can of cannellini beans (that’s what I had on hand). Did the blending and stirring. Delicious!! Next time I would cut back on the oregano if made on the stovetop.

    • Reply
      Sonja
      January 27, 2019 at 8:37 pm

      This is so helpful! So glad to hear this worked without the Instant Pot as well!

  • Reply
    Britt
    February 8, 2019 at 10:50 am

    I followed the stovetop directions and it turned out great! I used a little less thyme (probably 1/2 to 2/3 of a tablespoon) for a thyme-averse member of my household and the soup didn’t seem to be missing anything without it. The leftovers the next day were even more delicious. I’ll definitely be making it again soon. Thank you for this tasty recipe!

    • Reply
      Sonja
      March 23, 2019 at 10:43 pm

      We’re so, so glad to hear it! Thank YOU for making it!

  • Reply
    Lauren
    February 10, 2019 at 8:54 pm

    This was delicious and a fun meal to try out in our Instant Pot! Thank you!

    • Reply
      Sonja
      March 23, 2019 at 10:54 pm

      Absolutely! Thank you for trying it!

  • Reply
    Angela
    February 11, 2019 at 4:55 am

    Hi sonja, I’m allergic to cashews. Was thinking I could blend in some coconut cream in the end? What do you think? And how much would you suggest I add?

    • Reply
      Sonja
      February 11, 2019 at 9:19 am

      Angela: That’s a good idea to blend in coconut cream! (If you eat dairy we would recommend cream!) I think you could try something like 1/4 cup?

  • Reply
    Jennifer
    February 15, 2019 at 9:29 am

    Excited to make this! How do you think it would freeze?

    • Reply
      Sonja
      February 15, 2019 at 9:30 am

      Yes we think this would freeze well! We haven’t tried it yet because we eat all of it before we get to freezing :)

  • Reply
    Virginia Lero
    February 25, 2019 at 1:17 pm

    This soup is legit! I made it last week and just ate some more of the leftovers for lunch. It’s so good — will definitely make it again. Sometimes I throw a handful of spinach in my bowl when reheating just to add greens.

    • Reply
      Sonja
      February 25, 2019 at 9:05 pm

      Haha thank you for these words! “Legit” is the best compliment. And I love the idea of adding greens too!

  • Reply
    Mel
    March 9, 2019 at 3:54 pm

    Yum this looks good! Would love to try it in my instant pot this week. But I just have a wild rice blend. I know it says use wild rice only. And instead of white beans could I use dry pintos? Are white beans the same as Navy beans? I was going to get some of those. Thanks for your help!

    • Reply
      Sonja
      March 9, 2019 at 7:50 pm

      Good questions! For the rice, we’d recommend using only wild rice since the other types of rice in a wild rice blend would soak up the water differently. For the beans, yes you can definitely use Navy beans! You could do pinto too, but we’d try Navy or Great Northern beans first if you can find them. Let us know how it goes!

      • Reply
        Mel
        March 10, 2019 at 9:06 am

        Ok this is good to know about the rice and the beans! Thanks for the info. I’ll let you know how it goes when I make it.

  • Reply
    Madeline Smith
    March 9, 2019 at 9:08 pm

    Made this tonight – delicious!

    • Reply
      Sonja
      March 23, 2019 at 9:26 pm

      We are so glad to hear it! Thank you so much for making it!

  • Reply
    Nichole
    April 8, 2019 at 1:25 am

    Made this and it was great! I scaled it up to 1.5x the original recipe and it *just* fit in my 8qt Instant Pot. And I used pinto beans because it was what I had, and they were soft but not mushy after 45 minutes. Will definitely make again.

    • Reply
      Sonja
      April 22, 2019 at 9:36 am

      oh perfect! That is great to know about the 1.5 recipe too. Thank you for making it!

  • Reply
    Merrymepenelope
    June 9, 2019 at 11:32 am

    This soup looks great, I think this will become dinner tonight. To keep it vegan while avoiding nuts, soaked raw sunflower seeds work just as well! Less expensive, too.

  • Reply
    Lynda Fincher
    September 5, 2019 at 2:12 pm

    Can you please tell me the kind of wild rice you used? I could only fine one kind of pure wild rice at my grocery store and it was almost $4 for 4 oz.
    and I would need to buy 2 boxes ($8).
    I really want to make this soup, looks so delicious!

    • Reply
      Alex Overhiser
      September 6, 2019 at 2:36 pm

      Hi! I think we got ours at Whole Foods. Here’s a link to the same one at Amazon https://amzn.to/34vBdtY

  • Reply
    Ann
    November 21, 2019 at 7:01 pm

    45 minutes and beans were hard. Did another pressure cook for 5 minutes, some were still uncooked. Third time at 5 minutes worked. Faulty recipe.. needs longer cook time

    • Reply
      Heather
      November 24, 2019 at 8:31 pm

      Ann, the recipe says beans can vary, so I don’t think that means the recipe is faulty. Perhaps your beans were larger or a different variety than the ones they used?

  • Reply
    Heather
    November 24, 2019 at 8:27 pm

    Wow. I’m on a roll making your recipes and this one was also spot on! I hesitated to put all of the rice and beans in because I truly thought it would be too much, but the ratios were perfect! I was out of sage, but it was so good I wouldn’t add it next time. I’ve never used the cashew technique, but I wish I had learned of it years ago (even though the soup had a great thickness prior to this step). Thank you so so much!!

  • Reply
    Julianne
    January 12, 2020 at 1:48 pm

    Hi there! I’m still new to cooking so I’m building my pantry, especially spices. Apparently there is rubbed sage and ground sage and the internet tells me they’re different. Rubbed sage is less concentrated than ground sage. Which one should I buy? My husband and I are excited to try this recipe! Thank you!!

    • Reply
      Alex Overhiser
      January 12, 2020 at 4:31 pm

      Hi! You’re looking for rubbed sage in this recipe!

  • Reply
    Michael K
    January 13, 2020 at 7:35 pm

    sooooooooooooooooo good. Definately a keeper recipe. Can i freeze the rest?

    • Reply
      Alex Overhiser
      January 13, 2020 at 9:13 pm

      Yes, it should freeze well!

  • Reply
    Marjan
    January 18, 2020 at 7:49 pm

    If I use ground thyme and ground sage? Does the measurements stay the same?
    Thanks so much!

    • Reply
      Alex Overhiser
      January 18, 2020 at 8:51 pm

      Hi! Do about half if you are using ground.

  • Reply
    Allie
    January 30, 2020 at 10:25 pm

    I know the recipe said explicitly no wild rice blend but I did it anyway and it turned out great still! I decided to roll the dice because I couldn’t find just wild rice. My beans took an extra 12 minutes though. Great soup!

    • Reply
      Alex Overhiser
      January 31, 2020 at 9:16 am

      Haha! So glad it worked!

  • Reply
    Mike K
    February 5, 2020 at 7:52 pm

    Sonja & Alex,

    I don’t really go for “vegan” recipes, but, WOW what a great soup! Sooooo tasty and is now on my top 10 list of favorite recipes. I made it exactly as written the first time I made it. The second time I used frozen chopped onions and freeze dried garlic. Turned out just as good. Thanks for the great addition to my recipes!

    Mike K

    • Reply
      Alex Overhiser
      February 5, 2020 at 8:02 pm

      I’m so glad you enjoyed it! Hopefully you find a few more plant based recipes around here you’d like! Thanks for commenting :)

  • Reply
    Jeff
    February 10, 2020 at 12:45 pm

    this soup is great, I had a little problem with my IP leaking and didn’t notice it had not come up to pressure for a while. Once I got that straight I wasn’t sure how much to reduce the time. The carrots and beans were a little over done but the flavor is awesome.

  • Reply
    Jason S. from Idaho
    February 17, 2020 at 3:10 pm

    I’m three weeks into my vegan diet and trying to learn to cook with all the restrictions. This is a really good recipe. One of my favorites. I added half the salt and dry spices, which I recommend. Next time I will do the same, only I will put in 1/4 -1/8 the salt or no salt at all. Thanks for such a great recipe.

  • Reply
    Cora
    February 29, 2020 at 5:30 pm

    Does this soup freeze well with the cashew cream?

    • Reply
      Alex Overhiser
      February 29, 2020 at 8:19 pm

      Yes, it freezes great!

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