Creamy, flavorful and best of all EASY to make, this Instant Pot Wild Rice Soup is a great recipe to make in your Electric Pressure Cooker! It is full of veggies, a wild rice blend, and white cheddar cheese. This is the best wild rice soup recipe for cold nights!
Don’t have an Instant Pot? That is ok, I have included stove top instructions in the recipe card as well!
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Notes On Wild Rice Blend
In this recipe I use a wild rice blend, which is not true wild rice. Real wild rice that is harvested in the wild in lakes and rivers of Minnesota and Canada can actually be hard to find and is very expensive.
For these reasons, and ease of cooking, this recipe calls for a wild rice blend which is a mix of white rice, brown rice, red rice, and wild rice. Rice Select is a great brand that is readily available in most stores and on Amazon. See photo below:
If you choose to use true wild rice you will need to adjust the cooking time to 45 minutes. I have noted that in the recipe card “notes” below.
How to Make Instant Pot Wild Rice Soup
This is what they call a “dump and cook” recipe; the ingredients are poured into the instant pot, cooked. Then you add the final ingredients and stir. Dinner is ready.
Below are the basic steps to make Instant Pot Wild Rice Soup, for more detailed instructions, pop down to the recipe card:
Step 1
Pour the chicken broth, rice, carrots, celery, onions, garlic, and salt into the Instant Pot. Pop the lid on and set it to cook on rice mode for 12 minutes.
Step 2
Do a quick release of pressure. Fluff the rice and veggies with a fork. Stir in the milk, potato soup, and white cheddar cheese. Until the cheese is melted.
Step 3
Give it a taste for seasoning and serve it up!
More Instant Pot Soup Recipes
If you love cooking in your Instant Pot and are always on the lookout for new soup recipes, here are a few for you to check out after you make this Instant Pot Wild Rice Soup recipe:
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Creamy Instant Pot Wild Rice Soup Recipe
Ingredients
- 2 cup chicken stock or broth
- 1 cup wild rice blend - see note about using real wild rice
- 1 medium yellow onion - diced
- 1 cup carrots - sliced
- 1 cup celery - chopped
- 3 garlic cloves - chopped
- 2 teaspoon chicken base - heaping
- 1 teaspoon kosher salt
- 3 cups whole milk
- 10.5 oz can – cream of potato soup
- 8 oz block of white cheddar - grated
Instructions
Instant Pot Instructions
- Into the Instant Pot – onion, carrots, celery, garlic, wild rice, chicken base, kosher salt and chicken stock.Make sure all the rice is touching or covered by the broth.2 cup chicken stock or broth, 1 cup wild rice blend, 1 medium yellow onion, 1 cup carrots, 1 cup celery, 3 garlic cloves, 1 teaspoon kosher salt, 2 teaspoon chicken base
- Pop the lid on, lock the pressure vent to seal and set to cook on rice mode (or pressure mode, normal heat/high pressure) for 12 minutes.
- Do a quick release of pressure.
- Lightly fluff the rice with a fork.
- Stir in the milk, potato soup, and cheese. Stir until the cheese is completely melted into the soup. Note- if you need to add more heat to melt the cheese you can turn on the low saute function (press the saute button a few times until it reads low on the display panel)3 cups whole milk, 10.5 oz can – cream of potato soup, 8 oz block of white cheddar
Stove Top Instructions
- Note: you will also need 1 tablespoon olive oil if you make this on the stove top.
- With a large pot over medium high heat, add 1 tablespoon olive oil to the pot and saute the onions. celery, carrots, and garlic for about 10 minutes until they begin to soften.
- Stir in the 1 cup wild rice blend, chicken base, and 1 teaspoon salt.
- Pour in the 2 cups chicken broth. Bring the pot to a boil. Reduce the heat to low and pop the lid on the pot. Cook for 15-18 minutes until the rice is cooked through.(double check the rice cook time on your package of wild rice blend, adjust as needed)
- Fluff the cooked rice and veggies with a fork. Bring the heat up to medium-low and whisk in the milk, potato soup, and shredded cheese.
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