Instant Pot Wild Rice Soup

This Instant Pot Wild Rice Soup makes for some super creamy, healthy, and delicious comfort food perfect for any time of year! Made with a blend of wild rice, cannellini beans, vegetables, and spices in a creamy cashew base, this electric pressure cooker wild rice soup is certain to win you over with its ease and stunning flavors!

 A ceramic bowl filled with wild rice soup.
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A variety of wild rice soup ingredients on a grey table including wild rice, cashews, thyme and white beans.

Why You Will Love This Recipe

  • Creamy, hearty, and comforting.
  • Easy to make — no prior soaking of the beans needed!
  • Packed with healthy, wholesome, nutritious ingredients.
  • Great served right away or meal prepped for excellent leftovers.
  • Vegan, dairy-free, soy-free, gluten-free, and refined sugar-free.
A large bowl of wild rice soup resting on a wooden table.

What is Wild Rice?

Wild rice isn’t actually rice, but the seeds of a wild aquatic grass native to North America. Wild rice is rich in fiber and protein.

A close shot of black wild rice grains.

What Ingredients Are Needed to Make Vegan Wild Rice Soup?

  • Avocado oil.
  • Onion, carrots, bell pepper.
  • Thyme, garlic powder, sage, red chili flakes, coconut sugar, black pepper and bay leaf.
  • Vegetable broth.
  • Cannellini beans.
  • Wild rice.
  • Cashews.
  • Rice wine.
  • Nori.
  • Salt.
A close shot of dried white beans.
A large tan bowl of wild rice soup.
A close shot of a bowl of wild rice soup.

How to Make Vegan Instant Pot Wild Rice Soup

  1. Soak cashews.

A ceramic bowl of cashews floating in water.

2. Saute onion, peppers, and carrots in avocado oil.

An Instant Pot filled with raw chopped veggies.

3. Prep spices.

A small glass jar of mixed spices.

4. Prepare broth.

An Instant Pot filled with broth.

5. Add spices. Cook for a few minutes.

A hand pouring spices into an Instant Pot.

6. Add broth.

Broth being poured into an Instant Pot.

7. Add beans.

White beans being poured into an Instant Pot.

8. Add wild rice.

A bowl of wild rice.

9. Stir.

Wild rice soup ingredients in an Instant Pot.

`10. Add bay leaves.

Bay leaves being held by a hand over an Instant Pot.

11. Cook on manual high pressure for 45 minutes.

Wild rice soup ingredients in an Instant Pot.

12. In a blender combine two cups of the soup with soaked, drained cashews.

A blender container with cashews.

13. Blend until smooth.

A blender container with a smooth sauce.

14. Pour the creamy cashew base into the Instant Pot.

Wild rice soup ingredients in an electric pressure cooker.

15. Stir.

Freshly cooked Instant Pot wild rice soup.

16. Add rice wine, sugar, and black pepper. Salt to taste.

A hand holding a bottle of mirin.

17. Serve in a bowl.

A tan bowl of wild rice soup.

18. Crush a sheet of nori seaweed.

A hand holding a sheet of nori seaweed.

19. Sprinkle crushed nori on soup, drizzle with avocado oil, and enjoy!

A hand holding a spoon of wild rice soup.
A large ceramic bowl of vegan wild rice soup.

A Few Tips for Making Vegan Wild Rice Soup

Soak the cashews!

For the creamiest results, be certain to soak the cashews the entire time the soup is cooking.

Save it for later.

This soup stores well. Simply put the soup into airtight containers in the refrigerator for up to one week. To reheat, place the soup in a pot over medium heat and cook until warmed throughout, or place in the Instant Pot on saute mode until warm.

Garnish with carrot bacon for a deliciously savory touch!

A bowl of wild rice soup resting on a wood table.

Common Recipe Questions

Do I need to soak the beans first?

No. This recipe is written for dry unsoaked beans. No soaking necessary!

Can I use soaked beans?

Yes! Cook for 35 instead of 45 if you do so.

Can I omit the sugar or use a different sweetener?

Yes. You can omit it or use any sweetener of your choice (sugar, maple syrup, etc.). Or a sugar-free sweetener of choice!

Does this soup freeze well?

Yes, this wild rice soup freezes and thaws/cooks well. To freeze, make sure the soup is completely cool (cold) before storing it in freezer-safe bags or containers. To reheat, simply let it thaw in the fridge overnight and then place in a pot over medium heat until warmed throughout.


A hand holding a spoon in a bowl of wild rice soup.

More Soup Recipes You Will Love

Instant Pot Vegan Split Pea Soup with Za’atar

Instant Pot Broccoli Cheddar Soup

Vegan Cashew Carrot Ginger Soup

Vegan Instant Pot Mexican-Spiced White Bean Soup

A large bowl of wild rice soup.
A bowl of Instant Pot Wild Rice Soup with a spoon in it.

Instant Pot Wild Rice Soup

Instant Pot Wild Rice Soup: A creamy blend of wild rice, beans, veggies, and spices for a delightful, easy, and flavorful meal!
5 from 44 votes
Print Pin Rate
Course: Entrées, Main Course
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Author: Kristen Wood


  • 1/2 cup raw cashews
  • 2 tablespoons avocado oil
  • 1 cup chopped carrots
  • 1 bell pepper chopped
  • 1 onion chopped
  • 1 tablespoon dried thyme leaves
  • 2 teaspoons garlic powder
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon red chili flakes
  • 8 cups vegetable broth
  • 1 cup wild rice
  • 1 cup dried cannellini beans unsoaked
  • 2 bay leaves
  • 2 teaspoons mirin rice wine
  • 1 teaspoon coconut sugar
  • pinch of black pepper
  • sea salt to taste
  • nori seaweed to garnish


  • Place raw cashews into a bowl, cover with hot water and set aside to soak while you prepare your soup.
  • Press the saute button on your Instant Pot. Add oil, carrots, pepper, and onion. Saute for 10 minutes.
  • Stir in spices thyme through red chili flakes. Cook while stirring for 2 minutes.
  • Stir in broth, beans, and rice. Add bay leaves.
  • Place lid on Instant Pot, close the steam valve, set on manual high pressure for 45 minutes.
  • Let pressure release naturally for 10 minutes.
  • Press cancel, release the steam and remove the lid.
  • Drain the soaked cashews and place in a blender with 2 cups of prepared soup. Blend until smooth. Pour back into remaining soup.
  • Stir well. Add rice wine, sugar and black pepper. Salt to taste.
  • To serve, top with crushed nori and a drizzle of avocado oil.
  • Enjoy!


Please see ‘Tips’ above in the blog post for suitable substitutions, storage advice and more!


Serving: 1bowl | Calories: 343kcal | Carbohydrates: 52g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Sodium: 1267mg | Potassium: 870mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1313IU | Vitamin C: 27mg | Calcium: 95mg | Iron: 5mg
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5 from 44 votes (41 ratings without comment)

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Recipe Rating



  1. 5 stars
    Oh I love this instant pot wild rice soup recipe. Not only it is so healthy, but it is really delicious — so creamy! What I like the most is the flavor combination of the spices, really a game changer. So yup… hehe, I really find comfort in these kind of dishes, so this recipe is definitely on my favorite ‘comfort food recipes’ already! Thank you for sharing this amazing recipe 🙂

  2. 5 stars
    I made this soup tonight, but added dried shitake pieces to the mix before closing the lid of the Instapot. I added pre-cooked frozen white navy beans to the soup, along with the blended cashew mix. This helped cool down the soup faster too. It was amazing!

  3. 5 stars
    This was delicious! Perfect for a cozy fall or winter night inside. My only tweak next time would be using a little less thyme – perhaps 1/2-3/4 tbsp. I should also add – I hate chunks of onion but appreciate the flavor they add to soups, so I sautéed them separately and blended them with the cashews. Worked out quite well! I love how creamy this was. My carnivorous husband didn’t believe that it was a vegan soup because of how creamy and flavorful it was. Will definitely make again!