Wild rice soup is a special part of my kitchen when I want to have something warm and nutritious, particularly in cold months.
Minnesota inspired classic, this turns into magic in an instant pot when prepared into pure comfort food. Having worked on this recipe of wild rice over so many of its batches, I have learned what it takes to get that creamy consistency and the fine earthy taste that makes this soup simply impossible to resist.
What is so appealing about this instant pot wild rice soup is that it is versatile and the nutty flavor of wild rice is enhanced by the use of pressure cooking and all the flavors combined collectively.
I have offered it to doubting friends, and found them immediate converts, and it has since become a specialty with me at potlatch.
Perfect Wild Rice Soup Ingredients
High quality ingredients are the core to the great wild rice soup. I have tried them in different combinations in order to present to you this foolproof list of ingredients.
Main Ingredients
| Ingredient | Amount | Purpose |
| Wild rice (or wild rice blend) | 1 cup | Main grain component |
| Yellow onion, diced | 1 large | Flavor base |
| Carrots, diced | 2 medium | Sweetness and texture |
| Celery stalks, diced | 3 stalks | Aromatic base |
| Baby bella mushrooms, sliced | 8 oz | Umami depth |
| Garlic cloves, minced | 4 cloves | Aromatic foundation |
| Vegetable or chicken broth | 6 cups | Liquid base |
| Heavy cream | 1 cup | Richness |
| Butter | 2 tablespoons | Sautéing base |
| Fresh thyme | 1 tablespoon | Herbaceous note |
| Bay leaves | 2 leaves | Depth of flavor |
| Salt and pepper | To taste | Seasoning |
Substitutes and Replacements
- Substitutes of rice: Brown rice blend, barley or farro are a good substitute.
- Vegan alternative: Coconut milk or cashew cream in place of heavy cream.
- Type of mushrooms: Shiitake, cremini or a blend of wild mushrooms.
- Broth alternatives: Vegetable broth instead of vegetarian one.
- Herb substitutes: Fresh sage or rosemary in place of thyme.
Nutritional Highlights
Wild rice offers a great nutritional value – it contains an abundant amount of protein and fiber and vital mineral nutrients, such as manganese and phosphorus.
As I have analyzed, there is around 15g of protein and 4g of fiber in each serving of this soup, and this soup is both fulfilling and healthy.
Instant Pot Step-by-Step Cooking Technique
This recipe has been prepared dozens of times, though, I have perfected it so as to know that I get a restaurant quality result each time.
Preparation Phase
The first thing I do is to rinse the wild rice in cold water until the water becomes clear. This eliminates the surplus starch and does not lead to a thickening of the soup. I cut all the vegetables in the same size – 1/2-inch pieces are a good size to cook evenly.
Developing Flavors by Sautéing
I always begin with the saute feature of the Instant Pot with normal heat. I melt butter and add cut diced onions, and cook it 3-4 minutes till it becomes transparent.
The important thing is that one should wait, in this case the taste is formed by highly sautéed onions.
Carrots and celery are added, and cooked for 3 more minutes. The next ingredient to add would be the garlic – simply 30 seconds of cooking it lest it burns and creates bitter flavors to the whole soup.
Building the Soup Base
I add the sliced mushrooms and cook until they lose their moisture and start to brown approximately 5-6 minutes. This is important in achieving that rich earthy taste I enjoy in this wild rice recipe.
I add the rinsed wild rice, which will be covered in the sauteed vegetables. This is a toasting process which takes a duration of approximately 2 minutes and makes the rice very nutty in taste.
Pressure Cooking Process
I add the broth, some bay leaves and thyme and season with salt and pepper. I stirred the mixture, then sealed the Instant Pot lid, making the valve stay in the sealing position.
I choose the mode of Manual or Pressure Cook with High Pressure of 35 minutes. This time will make the wild rice tender and not mushy, as I learned when I had to over cook a lot of the early batches.
Natural Release and Finishing
When cooking, I leave the pressure to release naturally after 15 minutes and release the rest of the pressure at a slow pace. I take out the bay leaves and add in the heavy cream in parts so as not to curdle.
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Pro Tips & Cooking Techniques
I have tried the same and have learned various game changers that make this soup not only good but great.
Avoiding Common Mistakes
My largest error that I observe other people commit is hastening the saute part. The initial development of flavors would make a massive difference in the final one.
I do not omit the process of browning the mushrooms, this is where most of the depth of the soup is made.
One more important thing to consider: I would always taste and season after adding cream. The dairy is known to have blunt flavors and, therefore, the soup usually requires a pinch of added salt or a grind of fresh pepper.
Texture Perfection
To achieve the consistency that I would prefer, I occasionally take about 1 cup of the completed soup, blend it smooth and bring it back in. This develops a somewhat creamy consistency and still has certain chunky ingredients.
In case the soup appears thin, I add 2 tbs of cornstarch with 3 tbs of cold water stir and add the slurry to hot soup. It freezes perfectly in a few minutes.
Flavor Enhancement Secrets
A splash of dry sherry or white wine (added during the saute stage) has raised the overall flavor profile to a new level. One teaspoon of soy sauce or Worcestershire sauce is just enough to provide some level of umami without being noticeable.
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Tasty Recipe Substitutes
This basic wild rice soup is easy to make and adjust to other needs and tastes.
Protein Version is Chicken Packed
In the case of chicken wild rice soup, I will add 1.5 pounds of boneless chicken thighs in the pressure cooking stage. The chicken will also cook within the same time frame of 35 minutes and it shreds easily when stirred.
Vegetarian and Vegan Adoptions
The vegetarian version that I have developed replaces vegetable broth and includes white beans as a source of protein.
To make vegan wild rice soup I will use olive oil in place of butter and full fat coconut milk in place of heavy cream. The outcome is surprisingly rich and satisfying.
Low-Carb Modification
I use half of the wild rice substitutes with riced cauliflower, which is added in the final 5 minutes of cooking in order to make it low in carbs. This keeps the soup warm and reduces carbohydrates by a considerable margin.
Regional Variations
I have tried a Minnesota-style that incorporates diced bacon and a mixture of wild rice and brown one. Another California-style version adds red peppers, which are roasted and chopped and spinach, freshly added in the end.
Read also: Easy Crockpot Chicken Gnocchi Soup Recipe: Creamy Comfort Food
Serious Recommendations of Serving & Pairing
This wild rice soup is a masterpiece as it can be enjoyed as a complete meal though I enjoy it with complementary meals and drinks.
Ideal Accompaniments
I prefer crusty sourdough bread or warm dinner rolls – just to drown in every drop. I also include it with a simple green salad with lemon vinaigrette to thin the richness.
To serve this soup on special occasions I will serve it with roasted root vegetables or garlic bread. The difference in the texture makes the dining experience memorable.
Beverage Pairings
A sharp white wine such as Sauvignon Blanc is a perfect match to the earthy taste. To avoid alcohol, I will suggest sparkling apple cider or herbal tea mixtures with sage or thyme.
Storage/Reheating Instructions
When this soup is properly stored, it will still taste just as good the following day – even better since flavors still develop.
Refrigerator Storage
To last up to 4 days, I put the leftover soup in airtight containers. The wild rice has been absorbing liquid and therefore I would usually have to put more broth when I reheat. I pour it out slowly with 1/4 cups at a time till it reaches a desired consistency.
Freezer Storage Method
This soup lasts long in freezing temperatures, up to 3 months. It can be frozen well for up to 2-3 months according to my test, but I would suggest that you freeze the rice without the creamy base, if possible.
Keeping the rice and the soup in different containers will also ensure that the rice is not too soft.
Reheating Techniques
To achieve the optimum outcome, I heat frozen soup in the refrigerator overnight. I reheat on the stovetop on medium-low heat, frequently stirring and adding more broth when necessary.
Microwave reheating is effective though it needs stirring after every 60 seconds to avoid hot spots.
Conclusion
It is my cold weather soup that has turned out to be my staple dish of this winter, and I believe it will turn out to be yours.
The wild rice, which is nutty, mushrooms, which are earthly, and broth which is creamy, make one feel at home and in good health.
This instant pot wild rice soup makes regular meal-prep comfort food, and it consistently yields delicious results that can be compared to those of any restaurant.
Frequently Asked Questions
Is it possible to substitute another kind of rice in this dish?
Absolutely! Although wild rice offers the best unique taste and texture, I have managed to substitute it with brown rice, wild rice blends and even barley. Adjust cooking time – brown rice should have a pressure of 25-30 minutes.
What causes my soup to separate when I put cream in it?
Curdling of cream occurs due to temperature shock. I never leave the pot on the heat and then I allow the pot to cool down (2-3 minutes) and then gradually pour in the room-temperature cream. This will avoid disintegration and will provide integration.
What will I do to make this soup thick without flour?
The best thickening technique I have ever enjoyed is to add back in some of the already cooked soup that I have blended and stirred it back in the pot. This is a natural release of starches, in my opinion, and also adds the perfect consistency to the soup.
Is it possible to prepare this recipe in the absence of an Instant Pot?
Yes! I make this on stovetop cooking, by cooking everything in a simmer until the rice is tender, 45-60 minutes. The flavors are formed well with slower, longer cooking but the Instant pot variation is more convenient.
How is it possible to avoid mushy rice?
Proper timing is crucial. I opt to follow the routine of 35 minutes of high pressure with natural release of 15 minutes. Wild rice is overcooked and loses its characteristic chewiness that makes this soup so gratifying.