Description
This Cozy Autumn Wild Rice Soup is a creamy, hearty, and wholesome vegetarian dish perfect for chilly fall evenings. It’s a one-pot wonder made in the Instant Pot, combining nutty wild rice, earthy mushrooms, sweet carrots, aromatic herbs, and dairy-free creaminess.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 pound baby Bella (cremini) mushrooms, sliced
- 1 cup uncooked wild rice (not a blend)
- 6 cups vegetable broth
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 cup full-fat coconut milk
- 2 cups chopped kale or spinach
- 2 tablespoons lemon juice
- Optional: chopped parsley or chives for garnish
Instructions
- Set Instant Pot to “Sauté.” Add olive oil, onion, garlic, carrots, and celery. Cook 5 minutes until fragrant.
- Stir in mushrooms, salt, pepper, thyme, and red pepper flakes. Cook 3 more minutes.
- Stir in wild rice and vegetable broth.
- Seal lid, set to High Pressure for 35 minutes. Natural release for 10 minutes, then quick release.
- Stir in coconut milk, kale or spinach, and lemon juice. Warm through for 5–10 minutes.
- Adjust seasoning, garnish with parsley or chives, and serve hot.
Notes
- Use pure wild rice, not blends, for best texture.
- Deglaze pot after sautéing to prevent burn warning.
- Add greens last to keep them vibrant and tender.
- Finish with lemon juice for brightness and balance.
- Soup thickens as it sits—add broth if reheating.
- Meal prep: store 5 days in fridge or freeze 3 months (without greens).
- Variations: add beans for protein, swap greens, use cashew cream instead of coconut milk, or add sweet potatoes for extra fall flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup, Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl