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overhead view of a bowl of crouton topped potato and wild rice soup

Cozy Instant Pot Potato & Wild Rice Soup


Cozy Instant Pot Potato & Wild Rice Soup! The perfect quick and easy one-pot meal for busy nights! It’s creamy and rich, filled with hearty potatoes, chewy wild rice, and an array of healthy veggies!



1 Tablespoon butter

1 Tablespoon extra virgin olive oil

1 onion, chopped

1 shallot, minced

4 cloves garlic, minced

34 stalk celery, sliced

1 medium carrot, peeled and diced

1 red, yellow, or orange pepper, chopped

8 ounces fresh baby Bella {cremini} mushrooms, cleaned and sliced

2 medium-size potatoes { Russets or Yukon Gold}

1/3 cup uncooked wild rice, rinsed

4 cups vegetable broth

dash of Worcestershire sauce

3/4 teaspoon fine sea salt

1/2 teaspoon smoked paprika

56 sprigs fresh thyme, leaves stripped from the stems

1 Tablespoon minced fresh rosemary

5 ounces full-fat cream cheese, at room temperature

3/4 cup whole milk

1/4 cup heavy cream, optional


  • Heat the butter and olive oil in the Instant Pot using the Saute function.
  • When the butter and oil are hot, add the onion, shallot, and garlic. Saute for 6-8 minutes or until the onion is soft and translucent.
  • Turn the heat off.
  • Add the remaining ingredients {everything but the cream cheese, milk, and optional heavy cream}.
  • Place the lid onto the Instant Pot with the vent sealed.
  • Cook on High pressure for 30 minutes. It takes the Instant Pot about 10-12 minutes to come up to pressure and begin the cooking time.
  • When the timer goes off,  release the pressure immediately.
  • Lift the lid and add the cream cheese, milk, and heavy cream, if using.
  • Stir until the cream cheese is thoroughly incorporated.
  • Taste for seasoning and adjust as desired.
  • Serve hot with fresh crusty bread or my personal favorite, garlicky croutons! Yum!
  • Leftovers will keep in the refrigerator for up to five days.
  • Because of the dairy and potatoes in this soup, it does not freeze well.


  • To cook the soup on the stovetop:
  • Use a large stockpot. Saute the onion, garlic, and shallots over medium heat. Proceed with the recipe by adding the remaining veggies and wild rice. 
  • Cover the pot with the lid. Bring to a boil over medium-high heat. Lower the heat and allow the soup to simmer for 30-40 minutes. Or until the potatoes and rice are tender. When the rice is perfectly cooked, some of the grains are split and plump. Stir the soup frequently during cooking time.
  • Add the cream cheese, milk, and heavy cream. Stir until the cream cheese is melted and incorporated and the soup is hot.
  • If you are pressed for time and don’t want to saute the onion, garlic, and shallot. Throw everything in the instant pot and start the pressure cooking segment. I prefer the caramelized flavor of the onion and garlic sauteed in the butter. But, the recipe is still fabulous if you skip that step!
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Keywords: instant pot potato and wild rice soup, instant pot, potato soup, wild rice