I like this recipe because it’s wholesome, one-pot, and full of earthy, autumn flavors. The wild rice gives the soup a chewy texture, and the mushrooms add umami richness. I also enjoy how simple it is to make in the Instant Pot—it’s a hands-off recipe that still tastes like it simmered for hours. Plus, it’s dairy-free, vegetarian, and meal-prep friendly.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Directions
I set the Instant Pot to “Sauté” and heat olive oil. I add onion, garlic, carrots, and celery, cooking for about 5 minutes until fragrant.
I stir in mushrooms, salt, pepper, thyme, and red pepper flakes, then cook for another 3 minutes.
I add the wild rice and vegetable broth, stirring to combine and deglazing the pot as needed.
I seal the lid, set the Instant Pot to high pressure, and cook for 35 minutes. After cooking, I let it naturally release for 10 minutes, then do a quick release.
I stir in coconut milk, kale or spinach, and lemon juice, then warm the soup through for 5–10 minutes.
I taste and adjust seasoning before serving hot, garnished with parsley or chives.
Servings and Timing
This recipe makes 6 servings. It takes about 10 minutes to prep, 35 minutes to cook (plus pressure release), and around 55 minutes total.
Variations
Sometimes I stir in white beans for extra protein or swap kale for spinach, depending on what I have on hand. When I want more fall flavor, I add diced sweet potatoes. For a nutty alternative to coconut milk, I use cashew cream instead.
Storage/Reheating
I store leftovers in the refrigerator for up to 5 days. If I’m planning ahead, I freeze the soup (without the greens) for up to 3 months. When reheating, I add a bit of broth since the rice thickens as it sits. I reheat on the stovetop over medium heat until hot.
FAQs
Can I make this on the stovetop instead of an Instant Pot?
Yes, I simmer it on the stove for about 50–60 minutes, until the rice is tender.
Can I use a wild rice blend?
Pure wild rice gives the best texture, but blends work too—just adjust cooking time as needed.
Can I make this vegan?
Yes, it already is—just use vegetable broth and coconut milk.
Can I substitute the coconut milk?
Yes, I sometimes use cashew cream or half-and-half for a different flavor.
What type of mushrooms work best?
I like baby Bellas, but shiitake or button mushrooms also work well.
Can I add protein to the soup?
Yes, I sometimes add cooked chicken, tofu, or white beans for extra protein.
Can I make it creamier?
I stir in more coconut milk or blend a portion of the soup before serving.
Why do I need to add the greens at the end?
It keeps them bright, tender, and full of flavor.
Can I make this ahead of time?
Yes, it’s perfect for meal prep and tastes even better the next day.
How do I keep it from burning in the Instant Pot?
I deglaze the pot after sautéing and make sure there’s enough liquid before pressure cooking.
Conclusion
Cozy Autumn Wild Rice Soup is one of my favorite ways to embrace fall flavors in a bowl. It’s rich, creamy, and packed with wholesome ingredients that make every spoonful satisfying. I love serving it with crusty bread or a simple salad for a complete, comforting meal that’s as nourishing as it is delicious.
Cozy Autumn Wild Rice Soup is a hearty, creamy, and nourishing fall-inspired soup made with wild rice, mushrooms, carrots, and herbs. The coconut milk adds luxurious richness, while lemon juice brightens every bite. It’s the perfect comforting meal for cool weather and cozy evenings.
Ingredients
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)
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
1 teaspoon fresh thyme (or 1/2 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 the Instant Pot to “Sauté” and heat olive oil. Add onion, garlic, carrots, and celery. Cook for about 5 minutes until softened and fragrant.
Add mushrooms, salt, pepper, thyme, and red pepper flakes. Cook for another 3 minutes, stirring occasionally.
Stir in wild rice and vegetable broth, scraping the bottom of the pot to deglaze.
Seal the lid and set to high pressure for 35 minutes. Once done, let it naturally release for 10 minutes, then perform a quick release.
Stir in coconut milk, kale or spinach, and lemon juice. Simmer for 5–10 minutes on “Sauté” until greens are tender and soup is heated through.
Taste and adjust seasoning. Serve hot, garnished with parsley or chives.
Notes
Add white beans or cooked chicken for extra protein.
Swap kale for spinach or add diced sweet potatoes for extra fall flavor.
Use cashew cream or half-and-half instead of coconut milk if preferred.
Blend a portion of the soup for an even creamier texture.
Serve with crusty bread or salad for a complete meal.
