Classic Wild Rice Soup in the Instant Pot

Classic Wild Rice Soup in the Instant Pot

An absolute classic Wild Rice Soup from up “Nord” to your home.



For the soup:

  • 8 ounces mushrooms, large ones dices & kept separate from smaller ones, sliced.
  • 1 tablespoon butter
  • 4 cups chicken (or any) broth (maybe a bit more in case soup needs to be thinned)
  • 2 to 3 stalks celery, small dice, about a cup
  • 1 large onion, small dice, about a cup
  • 2 to 3 carrots, small dice, about a cup
  • 3 cloves garlic, peeled and minced
  • 1 cup raw wild rice, rinsed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoons poultry seasoning (store-bought or home-made)
  • 1 teaspoon of Rotisserie chicken seasoning (store-bought or home-made)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 to 2 tablespoons Sherry
  • 1 to 1 1/2 cups ham, diced about 1/2″ (you can sub in cooked turkey or chicken instead)

For the Roux:

  • 4 1/2 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1 1/2 cups milk (for a richer soup, use all or part 1/2 & 1/2)


For the Soup:

Turn on instant pot to Saute, high heat. While it preheats, toss in butter and diced mushrooms & cook until starting to brown. Add the rest of the ingredients, except ham, and stir. Sprinkle ham on top, close and seal instant pot and set to High Pressure for 30 minutes. Use the Quick Release Method.

In the meantime, in the last 10 minutes or so of the cooking time, make the roux.

For the Roux:

In a medium-sized, preferably heavy saucepan, melt the butter over medium heat and whisk in the flour. Cook, whisking often for two to three minutes until the mixture begins to look slightly drier.

Turn down the heat slightly and add the milk in several additions, whisking constantly until all is incorporated and smoothed out. Turn up the heat and bring to a simmer, two to three minutes, until thickened.

Note: this is a heavy, thick roux, almost the texture of a wallpaper paste. Work carefully in adding the milk so lumps don’t form.

For the Finish:

When steam has released from the Instant Pot and lid is opened, hit cancel, then Saute, high heat. As soon as the soup begins to boil, whisk the roux in a little at a time. This is best done by picking up a portion of the roux in the whisk and whisking vigorously until the whisk has no more roux on it, then repeating.

When finished, turn off Instant Pot and remove the soup in the liner so it doesn’t continue to cook. As the soup cools slightly, it will thicken a bit more. Taste and adjust seasonings.


  • This soup is made in 3 parts; the soup itself in the Instant Pot, the Roux to thicken, in a saucepan. The Roux is then whisked into the soup.
  • Roux based soups like this will thicken significantly if refrigerated and will need to be thinned with broth, milk or water.

Keywords: Alcohol, Bargain Meal of the Week, Carrots, Chicken, Chicken Stock, Frugal Hausfrau, Ham, Instant Pot, leftover ham, leftover turkey, mushrooms, sherry, Soup, Turkey, Wild Rice

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