This Instant Pot wild rice soup recipe is cozy and naturally creamy, a delicious and filling dinner that pleases everyone. It has become a fan favorite recipe with many positive reviews from readers!
Over the years, the Instant Pot become a well-used tool in our house! While it doesn’t cook food in an instant, it does provide an easy, hands-off way to make soup: no stovetop babysitting required!
This Instant Pot wild rice soup recipe is a spin on my classic wild rice soup that’s a reader favorite! Everyone I’ve served it to positively raves about it. Even better, the Instant Pot cooks dried beans in the same time as the rice (wow!). When I took the first bite after Alex made this recipe for me, I was blown away!
5 Star Reader Reviews
“This soup was so delicious and warming! A perfect soup for fall or winter with the combination of aromatic herbs, ingredients, and creaminess. Oooh, it was so good! This will become a fall/winter favorite!” -Jan
“OMG this is so tasty! This will be on repeat. Thank you!” -Helen
“This was so great! I wasn’t sure I would be able to sell the meatless version to my family and they are crazy about it!” -Michelle
Key Ingredients for Wild Rice Soup
Here are the key ingredients you’ll need for this soup:
Wild rice: Wild rice isn’t actually rice, if we’re being technical! It’s the seed of a type of grass, with a nutty flavor and chewy texture. Here it’s important to use 100% wild rice, not a wild rice blend which includes different types of rice.
Dried Great Northern beans: Here’s the great part: this soup uses dried beans! The Instant Pot cooks the dried beans way quicker than on the stove, and they taste even better than canned beans.
Mushrooms and vegetables: I always use baby bella mushrooms (also called cremini) for a savory, meaty flavor, but you can also use white button mushrooms. Onion, celery, and carrots make the classic mirepoix base, plus a bunch of garlic.
Vegetable broth: Use any type of broth you have on hand..
Dried thyme, oregano, and sage: This soup is boldly seasoned on purpose, because the Instant Pot can kill the flavors (similar to a Crock Pot). It will turn out delicious: I promise!
Cashews: Raw or roasted cashews both work: they make a creamy body without the use of cream.
Soy sauce or tamari: A splash at the end adds savory depth to the flavors!
How to Make Wild Rice Soup in the Instant Pot
This wild rice soup recipe is a bit different than most, since it’s made in a pressure cooker not the stovetop! Also, I decided to create this wild rice soup without using meat or dairy, so it’s naturally creamy. I’ve made lots of Instant Pot soup recipes, but this one remains a favorite!
While the soup is cooking, you’ll soak some cashews.
Once the soup is done, you’ll blend together the cashews with some of the soup and some dried sage to create a naturally creamy base without cream.
Why Make Instant Pot Soup
The advantage of cooking this soup in an Instant Pot instead of the stovetop is that it’s totally hands off once the cooking starts. You can throw the soup in the pot and then go do other things, until your dinner is done! Because this recipe takes over 1 hour to make, we made the serving size large: it serves about 8. That way, you can have plenty for leftovers.
Tips For Soup With Dried Beans
For this wild rice soup recipe, I’ve used dried white beans in the Instant Pot. In a normal stovetop soup recipe, you would typically use canned or already cooked beans and add them to the soup.
Because the wild rice takes so long to cook already, I decided to add dried white beans to this soup recipe. They’re cheaper and taste even better than canned, and they also add a filling protein to the soup. Keep in mind that that you may need a few extra minutes on the cook time if the beans are not fully tender after the timing in the recipe below.
Substitutions and Variations
Chicken: Stir in cooked shredded chicken (pre-cooked), after the soup is done. Rotisserie chicken is a nice swap.
Nut-free: For a nut-free variation, you can swap the cashews for ½ cup heavy ream. (As you know, it will no longer be vegan!)
Add greens: Stir in a few handfuls of spinach at the end until wilted.
You can store leftover soup in the fridge for up to 4 days. It will become much thicker as it sits, so when you reheat it you can add a splash of broth or water. The soup also freeze for up to 3 months.
Dietary Notes
This Instant Pot wild rice soup recipe is vegetarian, vegan, and gluten-free (with tamari).
This Instant Pot wild rice soup recipe is cozy and naturally creamy, so it’s a 100% plant based dinner. Serve with crusty bread. For a stovetop version, go to Best Wild Rice Soup.
Add the olive oil to the Instant Pot and turn on Saute mode. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes.
Add the broth, wild rice, dried white beans, 2 teaspoons kosher salt, and black pepper. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
Cook onHigh Pressure for 45 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 5 to 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
Quick release: Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid. Taste a bean to see if it is tender (bean brands can vary). If not, cook on High Pressure for another 5 minutes and do a quick release.
Using a liquid measuring cup, carefully remove 2 cups of the hot soup (including the broth, veggies and rice) to a blender. Drain the cashews and add them to the blender with the dried sage. Blend on high for about 1 minute until creamy. Then pour back into the soup.
Add ½ teaspoon kosher salt and the soy sauce. Taste, and adjust seasonings as desired. Garnish with a drizzle of olive oil and fresh ground pepper.
Notes
*If you use roasted salted cashews, omit the soy sauce at the end; then add it to taste. If you have a cashew allergy, try using the same amount of whole milk or cream to make a creamy base.
More Instant Pot recipes
Outside of this wild rice soup recipe, here are some of our favorite Instant Pot soups:
This easy ground chicken chili recipe is a cozy one-pot dinner with beans, tomatoes and smoky spices. It’s the healthy dinner my family asks for on repeat!
After a decade of writing recipes, I’ve created almost a dozen vegan and vegetarian chili recipes. But now that I eat the Mediterranean diet (and wrote a cookbook about it), I decided it was time for a chicken chili. Enter, my new easy ground chicken chili recipe!
This chili is so hearty and delicious, with the tomato-y cozy vibe of a classic red chili but a little lighter than the classic ground beef version. My son will eat 2 bowls in one sitting, which is a huge win! I also love that this chicken chili is a great way to eat lots of beans, so it delivers 23 grams protein and 13 fiber per serving.
Why You’ll Love This Ground Chicken Chili
It’s pretty fast. The ground chicken cooks quickly, so you can get this done in under an hour (versus much longer for beef chilis).
It’s lighter than beef chili. Ground chicken, beans, and Greek yogurt make this a Mediterranean diet friendly meal.
It uses one pot and pantry staples. It’s so easy to whip up, and leftover save well for meal prep.
Video: Watch me make this chili!
Key Ingredients You’ll Need
Here are a few notes on the important ingredients (or refer to my instructional video for more):
Ground chicken: Look for a 93/7 blend if you can find it. You can also swap in ground turkey (though I’m not a huge fan of the flavor of turkey, which is why I love using ground chicken!).
Onion, green pepper and garlic: These aromatic vegetables build the base and add texture.
Fire roasted tomatoes and tomato sauce: Canned fire roasted tomatoes have a smoky flavor that tastes sweet right out of the can. The tomato sauce lends body.
Kidney beans, black beans and corn: I like using two kinds of beans; you can also use pinto beans here.
Spices: My secret chili spices are chili powder, cumin, garlic powder, smoked paprika, and a pinch of cinnamon.
Adobo sauce: The secret ingredient! This is the smoky sauce from a can of chipotle peppers in adobo and it adds major flavor depth. Don’t leave it out!
Red Vs. White Chicken Chili
When many people think of a chicken chili recipe, they think of white chicken chili with shredded chicken and white beans and green chiles.
This recipe is the other kind: it’s a red chili recipe built on tomatoes and chili powder, with ground chicken standing in for ground beef. If you love classic chili flavor but want it to be a healthy chili recipe, this is your recipe.
How To Make Ground Chicken Chili
Here’s the basic method (or jump to the recipe for exact quantities):
Cook the ground chicken. Add the chicken, breaking it up with a wooden spoon. Cook for about 5 minutes, until no longer pink.
Add the remaining ingredients. Stir in the tomato sauce, fire roasted tomatoes, beans, corn, water, spices, adobo sauce and salt.
Simmer 30 minutes (or more if you have time). Technically you can simmer for 15 or so minutes, if you’re in a rush. But I’ve found the flavor is more developed at 30 minutes. It’s even better at 45 minutes, if you have time for that!
Taste and serve. Add more adobo sauce if you’d like, then ladle into bowls and pile on the toppings.
Easy Variations To Try
Vegetarian: I love making this into a healthy vegetarian chili too! I like adding 1 diced sweet potato in with the onion and green pepper, then adding a third can of black beans or pinto beans. You can also use a 12-ounce package of veggie crumbles in place of the chicken.
Ground turkey: Swap it for the ground chicken. Again, I’m not a big ground turkey person so I prefer the chicken, but if you love it it’s a great swap!
Extra smoky: Add 1 minced chipotle pepper in adobo for some extra heat.
Sweet and smoky: Stir in 1 cup diced sweet potato or butternut squash with the onions.
Favorite Toppings And Sides
To me, there are certain toppings that are required for chili! For this one, I love it with a little whole milk Greek yogurt stirred in, and a hint of shredded cheese. To me, this keeps it as a healthy chili recipe that still has body and flavor. Here’s what I recommend:
Greek yogurt, whole milk (you can also use sour cream or Mexican crema)
Shredded cheese: Mexican blend or Monterey Jack cheese
Sliced green onions and chopped cilantro
Pickled red onionsor pickled jalapeños (to me, pickled onions complete the look with the pop of bright pink)
This chicken chili stores refrigerated for up to 4 days. Reheat it on the stovetop or in the microwave, adding a splash of water if you need to loosen the texture. You can also freeze it for up to 3 months; the texture holds up well after thawing.
Dietary Notes
This ground chicken chili recipe is gluten-free and dairy-free (with dairy-free toppings noted above). It’s also Mediterranean diet friendly.
This easy ground chicken chili is a cozy one-pot dinner with beans, tomatoes and smoky spices. It’s the red chicken chili recipe my family asks for on repeat!
For topping: shredded cheese, Greek yogurt (or cashew cream), sliced green onions or pickled red onions, or Mexican hot sauce (I like Cholula)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and green pepper and cook for 3 to 4 minutes, stirring occasionally, until translucent. Add the garlic and cook 1 minute more.
Stir in the ground chicken and cook for about 5 minutes, breaking it up with a wooden spoon, until it is no longer pink.
Add the tomato sauce, diced tomatoes and their juices, kidney beans, black beans, corn, water, chili powder, cumin, garlic powder, smoked paprika, cinnamon, adobo sauce and kosher salt. Stir until well combined.
Bring the chili to a boil, then reduce to a simmer and cook for30 minutes, stirring occasionally (or up to 45 minutes if you have time). If it becomes very thick, stir in ¼ cup more water (since brands of diced tomatoes vary quite a bit in moisture).
Taste and add additional adobo sauce if desired. Serve warm, garnished with your favorite chili toppings. I think the Greek yogurt (or cashew cream) and a tiny bit of cheese are required here, but do what you love! Leftovers store refrigerated for up to 4 days.
Ground turkey: Substitute ground turkey for a similar result.
Smoky and spicy: Add 1 minced chipotle pepper in adobo plus another tablespoon of the adobo sauce.
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What are the differences between brown rice vs white rice? Is one healthier? Here’s what you need to know before planning your meals.
Brown rice vs white rice: which is better? Have you ever wondered which of the two to incorporate in your meal?
As a cookbook author and expert in the Mediterranean diet, I’ve researched the differences. Here’s what I found!
Brown Rice Vs White Rice: Overview
First, let’s define each type of rice. Are brown rice and white rice different varieties, or the same food?
Rice is a seed of grass species. It’s the most widely consumed staple food in the world, a staple for more than 3.5 billion people worldwide. There are many varieties of rice: white rice, brown rice, jasmine rice, basmati rice, and more.
What is white rice? White rice is rice that is processed to remove its hull, bran and germ.
What is brown rice? Brown rice is the entire whole rice grain. It keeps the nutrient-packed bran and germ and only has the hull removed.
Bottom line: Brown rice and white rice are the same ingredient processed differently!
Comparison of Cook Times
The main difference in cooking with brown rice and white rice is the cook time. Since white rice is so much faster, it’s what I often cook on weeknights. Here
White rice takes 15 minutes to cook and 5 minutes to stand. This includes the time to boil the water and then steam the rice at the end.
Brown rice takes about 45 to 50 minutes to cook and 10 minutes to stand. It takes longer than white rice because it is less processed. Short cut: Use our fast brown rice method, which is just 35 minutes total.
So if it takes so much longer to cook brown rice…is it worth it? Let’s review the basic nutritional differences between brown rice and white rice. Here’s the basic nutrition facts for 1 cup of cooked rice:
As you can see from the table above, brown rice has three times the fiber of white rice: brown rice has 3 grams per cooked cup vs under 1 gram for white. In terms of the nutrients, here’s the breakdown:
Brown rice has lots of nutrients. It’s a good source of folate, riboflavin, potassium, calcium, and manganese.
White rice loses most of the fiber and many nutrients in the milling, though enriched white rice has some added back. This is missing simply because the rice doesn’t contain the nutrient-packed bran and germ.
Glycemic Index
Another measure to look at is glycemic index. The glycemic index score (GI) shows how a food affects a person’s blood sugar levels. A low score indicates that the food has less impact on your blood sugar, so low levels are good here. This is specifically relevant for people with diabetes. Scores range from Low GI: 1 to 55, Medium GI: 56 to 69, and High GI: 70 and higher. (Read more at Mayo Clinic.)
Brown rice has a glycemic index of 68, a medium level. (source)
White rice has a glycemic index of 73, a high level. (source)
Taste, Texture, and Storage
There are a few more differences to discuss: brown rice is nutty and chewy, and works great with stir fries and or in grain bowls. White rice is soft and mild, and it’s a great side for curries, stews, and saucy dishes. I personally feel like brown rice doesn’t work with a curry as well
Brown rice can actually go stale or rancid faster than white rice, since it has the bran and germ and they have natural oils. Try to use brown rice within 6 months. White rice can actually store indefinitely at room temperature.
The Bottom Line
Reference the table above and you can see the following differences between quinoa vs brown rice:
Calories, carbs and protein: Brown rice and white rice are essentially the same.
Fiber: Brown rice has 3 times more fiber than white rice, which has virtually no fiber.
Fat: Brown rice has slightly more fat than white rice, but it’s still a very low fat food.
Nutrients: Brown rice is loaded with beneficial nutrients; white rice has none.
Glycemic index: Brown rice is medium on the GI scale and white rice is high.
Cook time: White rice takes 20 minutes total, and brown rice takes about 1 hour.
Bottom line: Both whole grains are part of a healthy diet. Brown rice has more nutrients and fiber than white rice, making it a more nutritious option. But white rice is still a healthy option if you are getting fiber and nutrients from other parts of your meal: like a stir fry with lots of veggies and white rice. Choose the one that fits your cooking time constraints and makes the meal taste best.
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This easy Dutch oven bread has a crisp crust and a soft, tangy crumb with only about 30 minutes of hands-on time. Here’s my step-by-step method and a video!
Are you looking for an artisan bread recipe that’s easy to make and has that perfect crusty bread texture? Meet my Dutch oven bread recipe!
It’s got a beautiful crust and artisan bread appearance, but it takes only about 30 minutes of active time. It’s baked in a Dutch oven to get that crispy crunchy exterior. It’s got a very light tang from some Greek yogurt, and it’s the perfect texture for making sandwiches.
5 Star Reader Reviews
“This bread is SO good. I especially love making it for friends who need a meal, or as thank you gifts, or even alongside a housewarming gift.” -Liz
“I made this recipe today and it was outstanding. Crust was crunchy and the crumb was perfect. Looked like a professionally made loaf of bread. Thanks so much for sharing it.” -Karen
Why You’ll Love This Dutch Oven Bread
It’s easy. I like to call this recipe “cheater’s sourdough” because it’s way less work than sourdough and just as delicious.
It tastes like bakery bread. Three types of flour and Greek yogurt give this homemade bread real depth of flavor: and there’s no starter required!
You’ve got a video to show you how. Alex and I are so enthusiastic about the merits of home bread baking, we’ve made a video tutorial too.
Video Tutorial
This Dutch oven bread is very easy to make: the only tricky part is shaping the dough into a beautiful loaf shape. Because it’s difficult to describe in words, we’ve created a video tutorial to walk you through it! Here I am in our kitchen showing you how to make it!
Ingredients You’ll Need
To make the best Dutch oven bread, you’ll need a handful of very specific ingredients. To ensure you get perfect results every time, it’s crucial that you follow the recipe exactly as written. For this Dutch oven bread recipe, you’ll need:
All-purpose flour and bread flour: Using equal parts of each here gives the perfect chewy, tender texture. Bread flour has more protein, which gives it a more tender crumb. (See my Bread Flour Pizza Dough for more about bread flour.)
Whole wheat flour: Just a bit adds a nutty flavor.
Kosher salt: This brings out the flavor of the bread.
Instant or active dry yeast: Either type works here.
Water: Use purified water at room temperature.
Greek yogurt: Here I’ve added yogurt to give the bread a tangy flavor. I’ve successfully made bread in a Dutch oven using plain coconut yogurt as well, so it’s possible to make this bread vegan if desired.
Required Tools
Making Dutch oven bread requires just a few more tools outside of a Dutch oven! We’ve linked to the exact tools that we used in the video, but you can use whatever suits you!
Oven gloves for easily removing the bread from the oven (optional)
The Best Dutch Oven for Bread
What size Dutch oven do you need for bread? A 5 to 6 quart pot is great for loaf: big enough for the dough to rise, and small enough to hold in the steam. You can also use a 7 quart pot if that’s what you have.
Staub Dutch Oven 5.5 QuartI also have this Staub Dutch oven, my workhorse Dutch oven that I use for everyday soups, risottos and more. The 5 quart size is perfect for a large batch of soup or chili.
How to Make Dutch Oven Bread, Step by Step
Alex is the bread baking master in our household, and he created this simple method for people (like me!) who might not be up for the labor of sourdough. Again, I like to call it “cheater’s sourdough” because it’s way less work than sourdough and just as delicious.
It takes very little hands on time: most of the time in the recipe is waiting for the bread to proof and bake. For this recipe, you’ll need a stand mixer and a Dutch oven. Here are the basic steps for baking bread in a Dutch oven.
Mix the dough (10 minutes). Our recipe uses three types of flours to get that perfect artisan bread flavor and texture, and it’s a Greek yogurt bread recipe to bring a slight tang. You’ll use a stand mixer to knead the dough since it’s too sticky to knead by hand.
Proof the dough (about 1.5 hours). Allow the dough to double in size in a warm place. We typically use our oven proof setting, and cover our bread in reusable plastic bag.
Shape the dough (5 minutes). Shape the dough into a loaf shape. It’s easiest to watch the video above for this part!
Proof the dough again (30 minutes). Allow the dough to rest again, this time at room temperature. Start preheating the oven with the Dutch oven inside.
Bake the dough (40 minutes). Place your bread directly into the Dutch oven, and bake for 17 minutes. Then remove it, reduce the oven temp, and bake for another 23 minutes.
That’s it! You’ll find this bread tastes AMAZING, and has the perfect crispy crust and soft interior. It’s definitely a favorite in our family. And we love that the texture is just perfect for sandwiches. Are you ready for baking bread in a Dutch oven? Head to our recipe below.
Bread Toppings
I haven’t tried adding grains or seeds to either the top of this Dutch oven bread or mixed into the dough itself, but you certainly could. If you’re craving a seedy bread, I also recommend making our No Knead Artisan Multigrain Bread. It’s also very easy to make and tastes amazing!
How This Compares to No Knead Bread
Many Dutch oven bread recipes are no knead bread, where you stir together a wet dough and then let it sit overnight. This loaf is different: the stand mixer kneads the dough for 8 minutes, which builds structure quickly. That’s why it’s ready the day you mix it!
Store the bread wrapped in a cloth or in a bread bag on the counter for up to 2 days. Skip the refrigerator, which makes bread go stale faster.
This no knead artisan bread freezes very well. You can either freeze the entire loaf, or pre-slice the loaf and freeze it that way (this method works well if you plan on using it for sandwiches over a period of time). Just note that you’ll need to freeze this bread in a freezer bag, otherwise it may get freezer burn or dry out once frozen.
Ways To Serve It
I hope you’ll try out our method for how to bake bread in a Dutch oven: let me know if you try it and what you think! One last thing: this bread is perfect slathered with butter or peanut butter and a bit of Homemade Strawberry Jam. I also love it for any type of sandwich like a pesto sandwich or caprese sandwich, or as toast like avocado toast.
Dietary Notes
This artisan Dutch oven bread is vegetarian and has a vegan, dairy-free and plant-based variation (see below).
This easy Dutch oven bread has a crisp crust and a soft, tangy crumb with only about 30 minutes of hands-on time. Here’s my step-by-step method and a video!
Mix the dough: In the bowl of a stand mixer with a dough hook, combine the flours, kosher salt, and yeast. Stir lightly with the dough hook to combine. Add the water and Greek yogurt and stir again until just combined. (Note: You need a stand mixer for this recipe as kneading by hand would be too sticky.)
Proof the dough: Place bowl and dough hook on stand mixer and knead for 8 minutes on low speed. After mixing, transfer the dough to a small bowl. Cover and allow to rise in a warm place (we use an 80° proofing oven) until doubled in size — 1.5 to 2.5 hours.
Preheat the Dutch oven: When the dough has risen, place a Dutch oven in the oven and preheat to 475°F. Prepare a piece of parchment paper about 8 inches wide by 12 inches long.
Shape the dough (watch the video instructions!): Scrape the dough onto a lightly floured counter; the dough should be formed into a gently rounded shape. Rub just enough flour onto the top of the dough so that it isn’t tacky. Use the bench scraper to flip the dough so that the floured side is down. Gently stretch the dough into a rectangle. Moving quickly, fold the top third of the dough down, and the bottom third up to create a packet. Rotate the dough 90 degrees and gently roll it into a log shape. Be careful to not press the dough or deflate it. Use your hands to gently pull the dough tight and pinch off the seams at the end of the dough. Carefully transfer the dough to the parchment paper and allow to rest uncovered for 30 minutes.
Bake the bread: After the dough has rested, use a lame or sharp knife to cut a shallow slit at angle across the top of the dough. As quickly as possible, using a hot pad remove the lid from the Dutch oven and carefully place the parchment paper with dough into the Dutch oven. Cover it and set the timer for 17 minutes.
Reduce the oven temp and continue baking: After 17 minutes, reduce the oven temperature to 400°F. With a hot pad remove the Dutch oven, carefully take out the bread. and set the bread directly onto the oven rack. Bake for an additional 23 minutes.
Cool the bread: Remove the bread from the oven and allow it to cool on a cooling rack for at least 45 minutes. After cooling, the bread is ready to eat. Store the bread wrapped in cloth or in a bread bag on the counter for up to 2 days, or freeze it wrapped in foil in a plastic bag for several months.
Notes
*This Dutch oven bread has been successfully tested using plain coconut yogurt as a vegan variation.
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