Instant Pot Vegan Wild Rice Soup with Coconut Milk Recipe

Introduction

This Instant Pot Wild Rice Soup is a creamy, comforting dish filled with hearty wild rice, sweet potatoes, mushrooms, and savory herbs. Made with coconut milk, it’s a delicious vegan soup perfect for cozy evenings and easy weeknight meals.

Ingredients

• 2 tablespoons extra virgin olive oil
• ½ yellow onion, diced
• 2 ribs celery, diced
• 1 pound sweet potato, peeled and cubed into 1-inch chunks
• 1 (8 oz) container sliced baby bella mushrooms
• 1 tablespoon minced garlic
• 1 (32 oz) box vegetable broth
• 1 (6 oz) box Ben’s Original Long Grain Rice & Wild Rice, including the seasoning packet
• 1 ½ teaspoons ground sage
• 1 ½ teaspoons crushed dried rosemary
• 1 ½ teaspoons dried thyme
• 1 ½ teaspoons paprika
• 1 ½ teaspoons salt, plus more to taste
• ½ teaspoon pepper
• 1 (13.5 oz) can unsweetened coconut milk (use full fat for creamiest texture)
• 1 cup packed spinach, roughly chopped
• Parmesan cheese or vegan alternative, for serving

Instructions

1. Step 1: Add olive oil to a 6-quart Instant Pot and select the “SAUTE” function. When the pot reads “HOT,” add diced onion, celery, and sweet potato. Cook, stirring regularly, for 3 minutes.
2. Step 2: Press “CANCEL” to stop sautéing. Stir in sliced mushrooms, minced garlic, vegetable broth, and the wild rice mixture.
3. Step 3: Sprinkle the ground sage, crushed rosemary, dried thyme, paprika, salt, and pepper over the ingredients. Do not stir to avoid a “BURN” notice.
4. Step 4: Cover and lock the lid, making sure the pressure valve is set to “SEALING.” Cook on HIGH pressure for 6 minutes.
5. Step 5: When cooking finishes, allow the Instant Pot to naturally release pressure for 10 minutes. Then, carefully switch the valve to “VENTING” to release any remaining pressure.
6. Step 6: Remove the lid, stir in the coconut milk and chopped spinach. Taste the soup and adjust seasoning if needed.
7. Step 7: Serve hot with parmesan cheese or a vegan alternative, and enjoy your creamy wild rice soup!

Tips & Variations

• Use full-fat coconut milk for a richer, creamier texture, but light coconut milk works if you prefer a lighter soup.
• Substitute the Ben’s Original rice blend with any wild rice mix that cooks in about 20 minutes; just be sure to include seasoning for best flavor.
• Add extra vegetables like carrots or kale for more color and nutrition.
• For a non-vegan version, finish with a sprinkle of shredded cheese or a dollop of sour cream.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the soup for up to 3 months. To reheat, thaw if frozen, then warm gently in the microwave or on the stove until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut milk?

You can substitute regular dairy milk or a non-dairy alternative, but coconut milk provides a unique creaminess and flavor that complements the herbs and wild rice best.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free as long as you use a gluten-free vegetable broth and rice blend. Always check labels to be sure.

Instant Pot Vegan Wild Rice Soup with Coconut Milk Recipe

---

★★★★★

4.6 from 142 reviews

• Author: Matteo
• Total Time: 1 hour
• Yield: 4 servings 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

This Instant Pot Wild Rice Soup is a creamy, hearty, and comforting vegan soup made with wild rice, sweet potatoes, mushrooms, spinach, and savory herbs. It uses coconut milk for richness and is cooked quickly in an Instant Pot, making it a perfect one-pot meal for cozy days.

---

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 2 tablespoons extra virgin olive oil
• ½ yellow onion, diced
• 2 ribs celery, diced
• 1 pound sweet potato, peeled and cubed into 1 inch chunks
• 1 (8 oz) container sliced baby bella mushrooms
• 1 tablespoon minced garlic
• 1 cup packed spinach, roughly chopped

Liquids & Broth

• 1 (32 oz) box vegetable broth
• 1 (13.5 oz) can unsweetened coconut milk (use full fat for creamiest texture)

Grains & Seasoning

• 1 (6 oz) box Ben’s Original Long Grain Rice & Wild Rice (use the included seasoning packet)
• 1 ½ teaspoons ground sage
• 1 ½ teaspoons crushed dried rosemary
• 1 ½ teaspoons dried thyme
• 1 ½ teaspoons paprika
• 1 ½ teaspoons salt, plus more to taste (at least 2 teaspoons used)
• ½ teaspoon pepper

For Serving

• Parmesan cheese or vegan alternative

---

Instructions

1. Sauté the Vegetables: Add the olive oil to a 6 quart Instant Pot and select the “SAUTE” mode. Once the display reads “HOT,” add the diced onion, celery, and cubed sweet potato. Cook, stirring regularly, for 3 minutes to soften the vegetables.
2. Add Mushrooms, Garlic and Broth: Press “CANCEL” to stop the sauté function. Stir in the sliced mushrooms, minced garlic, vegetable broth, and the box of wild rice. Do not stir in the spices yet to avoid the burn notice.
3. Add Seasonings: Sprinkle the ground sage, crushed dried rosemary, dried thyme, paprika, salt, and pepper evenly over the mixture. Do not stir them in before cooking to prevent the Instant Pot from triggering a burn alert.
4. Pressure Cook: Secure the lid and lock it in place, ensuring that the pressure valve is set to “SEALING.” Set the Instant Pot to cook on HIGH pressure for 6 minutes.
5. Natural Pressure Release: When the cooking cycle completes, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully switch the valve to “VENTING” to release any remaining pressure, then open the lid safely.
6. Finish the Soup: Stir in the full-fat coconut milk and roughly chopped spinach until evenly combined. Taste the soup and add more salt or pepper as needed.
7. Serve: Ladle the soup into bowls and top with Parmesan cheese or a vegan alternative as desired. Enjoy this creamy, comforting wild rice soup while warm.

Notes

• This recipe has been tested specifically with Ben’s Original Long Grain Rice & Wild Rice. You can substitute a similar wild rice blend that recommends about 20 minutes simmering time on the package containing approximately 3/4 cup uncooked rice.
• Use full-fat coconut milk to achieve the creamiest texture.
• Do not stir in the spices before pressure cooking to avoid an Instant Pot ‘BURN’ notice.
• Soup stores well in the refrigerator for up to 5 days and can be frozen for up to 3 months.
• Reheat frozen soup by thawing first, then microwaving or heating on stovetop.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Keywords: coconut milk soup, creamy wild rice soup, instant pot soup, instant pot vegan soup, instant pot vegetarian soup, vegan wild rice soup, vegetarian wild rice soup, wild rice soup