Instant Pot Wild Rice Soup is a comforting Instant Pot Soup recipe that comes together quickly. Whole milk and white cheddar cheese are added at the end to make this a creamy soup!Instant Pot and Stove Top instructions included
1cupwild rice blend see note about using real wild rice
1medium yellow onion diced
3garlic cloves chopped
3 cupswhole milk
10.5oz can - cream of potato soup
8oz block of white cheddar grated
Instant Pot Instructions
Pour in the 1 cup wild rice blend, 1 tsp salt, 2 cups chicken broth, onion, celery, carrot, and garlic. Make sure all the rice is touching or covered by the broth.
Pop the lid on, lock the pressure vent to seal and set to cook on rice mode for 12 minutes.
Do a quick release of pressure.
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)
Stove Top Instructions
Note: you will also need 1 tbsp olive oil if you make this on the stove top.
With a large pot over medium high heat, add 1 tbsp 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, and 1 tsp 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 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.
Real Wild Rice:Note that this recipe calls for and is timed using wild rice blend, which does not cook as long as real wild rice. If you choose to use real wild rice you will need to increase the cook time to 45 minutes, with a quick release.