Go Back Email Link
+ servings
Vegan Wild Rice Soup in Instant Pot

Vegan Wild Rice Soup

This vegan wild rice soup is hearty, comforting, and packed full of fresh veggies and nutrients. It takes less than an hour to whip up, and it’s both vegan and gluten-free! 
Course Soup
Cuisine American
Keyword healthy soup recipes, instant pot soup recipes, vegan soup, vegan soup recipes, vegetable rice soup, wild rice soup
Prep Time 15 minutes
Cook Time 20 minutes
Pressure Release 15 minutes
Total Time 50 minutes
Servings 6 servings
Calories 294kcal


  • 1 tablespoon olive oil
  • 1/2 a medium white onion
  • 1 cup carrots
  • 1 cup celery
  • 2 garlic cloves , minced
  • 1 cup wild rice blend
  • 4 cups veggie broth
  • 2 cups full-fat coconut milk
  • 1 teaspoon dried thyme
  • 2 teaspoons basil
  • 2 bay leaves
  • 1 teaspoon salt + pepper (more as needed)
  • 1 teaspoon arrowroot starch
  • Juice of 1/2 a lemon
  • To garnish: parsley, sage, pepper, pepper flakes


  • Turn the Instant Pot to the sauté setting. Add the oil and once it's hot, add the veggies. Sauté the veggies for 4 - 5 minutes until they're starting to soften.
  • Add the rice, broth, coconut milk, and herbs. Season with salt and pepper and give it a quick stir.
  • Place your lid on the Instant Pot and close it. Make sure the vent is set to sealed. Turn the Instant Pot to high pressure and set the timer for 15 minutes.
  • Allow the Instant Pot to do its thing – it will come to pressure, then it will cook for the 15 minutes.
  • Once the Instant Pot is done cooking, allow it to naturally release the pressure for 15 minutes. Then release the rest of the pressure through the vent.
  • Remove the lid and scoop out a bit of the broth into a small bowl. Whisk in the arrowroot starch and pour to create a slurry, and pour it back into the pot, stirring it thoroughly. This will help thicken the soup slightly. Stir in the lemon juice, then taste and adjust the salt and pepper if needed.
  • If you want to add anything else – like chickpeas, shredded chicken, spinach, etc. – add that now. I also love stirring in 1/2 cup of nutritional yeast here as well (it tastes so good!).
  • Serve the soup hot and top with fresh herbs and seasonings. Enjoy!


Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 4 months. Reheat over medium heat on the stove, or on 80% power in the microwave.


Serving: 1.5cups | Calories: 294kcal | Carbohydrates: 29g | Protein: 6g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1055mg | Potassium: 421mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3989IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 3mg