One Pot Wild Rice Soup

There’s something wonderfully comforting about a bowl of One Pot Wild Rice Soup on a chilly day. Packed with hearty wild rice, tender vegetables, earthy mushrooms, creamy coconut milk, and fresh kale, this easy soup is cozy, satisfying, and naturally vegetarian. Best of all, the Instant Pot does most of the work for you.

Why You’ll Love This Recipe

• Rich and comforting: Wild rice and sweet potato make this soup hearty without feeling heavy.
• Creamy without dairy: Unsweetened coconut milk adds a smooth, velvety texture.
• Simple preparation: Everything cooks together in one Instant Pot for minimal cleanup.
• Full of vegetables: Mushrooms, carrots, celery, sweet potato, onion, and kale make every bowl colorful and nourishing.
• Family-friendly: The mild, creamy base and familiar vegetables make this a cozy meal for the whole family.
• Great for busy days: Once the ingredients are in the pot, pressure cooking takes care of the hard part.

Ingredients

• 6 cups vegetable stock
• 1 cup uncooked wild rice
• 8 ounces baby bella mushrooms, sliced
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 1 large sweet potato, peeled and diced
• 1 small white onion, peeled and diced
• 1 bay leaf
• 1½ tablespoons Old Bay seasoning
• 14 ounces unsweetened coconut milk
• 2 large handfuls kale, roughly chopped
• Fine sea salt, to taste
• Freshly cracked black pepper, to taste

Instructions

1. Add the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning to the bowl of an Instant Pot.
2. Stir briefly to distribute the ingredients evenly.
3. Secure the lid and cook on manual/high pressure for 25 minutes.
4. When cooking is complete, allow the pressure to naturally release for 10 minutes. Carefully open the vent to release any remaining pressure.
5. Remove the lid and carefully discard the bay leaf.
6. Stir in the coconut milk and chopped kale. Allow the kale to soften in the hot soup for a few minutes.
7. Taste the One Pot Wild Rice Soup and season with salt and freshly cracked black pepper as needed.
8. Ladle into bowls and serve warm.

Tips & Tricks

• Rinse the wild rice: Rinsing it under cool water before cooking can remove excess surface starch and any debris.
• Keep the vegetables similar in size: Evenly diced carrots, celery, and sweet potato will cook more consistently.
• Don’t skip the natural release: The 10-minute natural release helps the pressure settle gradually and gives the rice additional time to finish cooking.
• Add coconut milk at the end: Coconut milk is stirred in after pressure cooking to preserve its creamy texture.
• Adjust the consistency: For a thicker soup, let it stand uncovered for several minutes. For a thinner soup, add a little extra vegetable stock.
• Control the seasoning: Old Bay already contains salt and spices, so taste before adding additional salt.
• Make it dairy-free: The recipe is naturally dairy-free when prepared as written.
• Use another leafy green: Baby spinach or Swiss chard can replace kale if preferred.

Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Pressure Release: 10 minutes
• Total Time: About 50 minutes
• Yield: 6–8 servings
• Category: Soup
• Method: Instant Pot
• Cuisine: American-inspired
• Difficulty: Easy
• Dietary Notes: Vegetarian, dairy-free, alcohol-free, halal-friendly

Notes

For a slightly more savory finish, add an extra pinch of black pepper before serving. You can also garnish each bowl with fresh parsley, sliced green onions, or a small drizzle of coconut milk.

If you prefer a less creamy soup, reduce the coconut milk slightly and replace the difference with additional vegetable stock. For extra vegetables, chopped spinach, peas, or corn can be added after pressure cooking.

Nutrition

Approximate nutrition per serving, assuming 8 servings:

• Calories: 300
• Protein: 7 g
• Carbohydrates: 48 g
• Fat: 10 g
• Fiber: 7 g

Nutrition values are estimates and can vary depending on the specific brands and quantities used.

FAQ

Can I make wild rice soup without an Instant Pot?
Yes. Simmer the ingredients on the stovetop until the wild rice is tender and the vegetables are cooked through. Add the coconut milk and kale toward the end.

Is this a vegetarian wild rice soup?
Yes. The recipe uses vegetable stock and contains no meat, making it a satisfying vegetarian wild rice soup.

Can I use regular rice instead of wild rice?
You can, but cooking times and liquid requirements will differ. For the best texture, wild rice is recommended.

Can I make this soup ahead of time?
Absolutely. The flavors can develop as the soup rests, making it a convenient make-ahead lunch or dinner.

Can I make this soup less creamy?
Yes. Simply use less coconut milk and replace it with vegetable stock. This creates a lighter broth while keeping plenty of flavor.

Is Instant Pot wild rice soup healthy?
This soup provides vegetables, wild rice, and leafy greens in one hearty meal. Using unsweetened coconut milk and a vegetable-based stock keeps the recipe simple and wholesome.

Storage

Refrigerator: Let the soup cool before transferring it to an airtight container. Refrigerate for up to 4 days.

Freezer: Freeze cooled soup in freezer-safe containers, leaving some room for expansion. For best quality, use within 2–3 months.

Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. Add a splash of vegetable stock or water if the soup has thickened during storage.

Similar Recipes

• Chicken Poblano and Black Bean Soup
• Homemade Chicken Soup

One Pot Wild Rice Soup

One Pot Wild Rice Soup is a creamy vegetarian soup made with wild rice, mushrooms, sweet potato, kale, and coconut milk.

Cook the ingredients in an Instant Pot for 25 minutes, then naturally release pressure for 10 minutes.

Stir in coconut milk and kale, season to taste, and serve warm.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Soup

Cuisine American-inspired

Ingredients

  

• 6 cups vegetable stock
• 1 cup uncooked wild rice
• 8 ounces baby bella mushrooms sliced
• 4 cloves garlic minced
• 2 medium carrots diced
• 2 ribs celery diced
• 1 large sweet potato peeled and diced
• 1 small white onion peeled and diced
• 1 bay leaf
• 1½ tablespoons Old Bay seasoning
• 14 ounces unsweetened coconut milk
• 2 large handfuls kale roughly chopped
• Fine sea salt to taste
• Freshly cracked black pepper to taste

Instructions

 

• Add the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning to the bowl of an Instant Pot.
• Stir briefly to distribute the ingredients evenly.
• Secure the lid and cook on manual/high pressure for 25 minutes.
• When cooking is complete, allow the pressure to naturally release for 10 minutes. Carefully open the vent to release any remaining pressure.
• Remove the lid and carefully discard the bay leaf.
• Stir in the coconut milk and chopped kale. Allow the kale to soften in the hot soup for a few minutes.
• Taste the One Pot Wild Rice Soup and season with salt and freshly cracked black pepper as needed.
• Ladle into bowls and serve warm.

Notes

For a slightly more savory finish, add an extra pinch of black pepper before serving. You can also garnish each bowl with fresh parsley, sliced green onions, or a small drizzle of coconut milk.

If you prefer a less creamy soup, reduce the coconut milk slightly and replace the difference with additional vegetable stock. For extra vegetables, chopped spinach, peas, or corn can be added after pressure cooking.

Conclusion

A warm bowl of One Pot Wild Rice Soup is exactly the kind of easy comfort food that makes a busy day feel a little better. With hearty wild rice, colorful vegetables, creamy coconut milk, and tender kale, it delivers plenty of flavor with very little fuss. Whether you’re preparing a cozy family dinner or planning lunches for the week, this simple soup is one worth keeping in your recipe rotation.