Instant Pot Pumpkin & Wild Rice Soup with Crispy Sage

A warming autumn soup with butternut squash, wild rice, mushrooms and brown butter sage

Looking for a comforting Instant Pot soup recipe for autumn? This Pumpkin & Wild Rice Soup combines tender butternut squash, earthy mushrooms, cannellini beans, kale and hearty wild rice in a warming coconut milk broth.

Finished with nutty brown butter and crispy sage, this seasonal soup is full of rich, savoury flavours and makes a delicious lunch or cosy dinner as the days get cooler.

Made using an Instant Pot Multicooker, the wild rice and soup are pressure cooked for an easy autumn meal with plenty of flavour.

Servings: 4
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Appliance: Instant Pot Multicooker

Ingredients

For the wild rice

• ½ cup wild rice or pearled black rice
• 2 cups water
• Generous pinch of salt
• For the brown butter and crispy sage
• 2 tbsp butter
• 15 sage leaves
• For the soup
• 1 onion
• 2 celery ribs
• 200 g baby mushrooms
• 500 g butternut squash
• 3 garlic cloves
• 1½ tsp flaked sea salt
• ½ tsp black pepper
• 1 tsp dried oregano
• ½ tsp chilli flakes
• Pinch of nutmeg
• 1 bay leaf
• 500 ml hot chicken or vegetable stock
• 400 ml coconut milk
• 400 g cannellini beans, drained and rinsed
• 125 g kale
• 1½ tbsp cornflour
• 3 tbsp water
• Olive oil, as needed

Preparation method

Cook the wild rice
Add the wild rice, water and a generous pinch of salt to the Instant Pot.
Secure the lid, select Pressure Cook and set the cooking time to 18 minutes. Once cooked, drain the wild rice well and set aside.

Make the brown butter and crispy sage
Select Sauté on medium heat (level 2).
Add the butter and sage leaves and cook until the sage becomes crisp and the butter has browned.
Transfer the brown butter and crispy sage to a small bowl and set aside for serving. The inner pot should remain lightly greased; add a little olive oil if needed.

Sauté the vegetables
Add the onion, celery, mushrooms and butternut squash to the Instant Pot.
Sauté for 5-8 minutes, until the onion is translucent and the celery begins to soften.
Add the garlic, sea salt, black pepper, oregano, chilli flakes, nutmeg and bay leaf. Continue cooking for another 2 minutes, until fragrant.

Pressure cook the soup
Press Cancel to stop the Sauté function.
Add the hot stock and coconut milk and stir to combine.
Secure the lid, select Pressure Cook and set the cooking time to 1 minute.
Once the cooking programme has finished, perform a quick pressure release.

Add the wild rice, beans and kale
Stir the cooked wild rice into the soup, followed by the cannellini beans and kale.
Mix the cornflour with 3 tablespoons of water to create a slurry. Stir it into the hot soup until the broth has thickened slightly.
Taste and adjust the seasoning if needed.

Serve with crispy sage
Ladle the soup into bowls and finish each serving with the reserved brown butter and crispy sage.
Serve warm and enjoy.

Tips and variations

Make it vegetarian: Use vegetable stock instead of chicken stock.
Make it vegan: Use vegetable stock and replace the butter with olive oil or a plant-based alternative when preparing the crispy sage.
Try another seasonal vegetable: The original recipe suggests pumpkin, butternut squash or sweet potato, so you can adapt it depending on what you have available.
For a richer finish: The original recipe also suggests replacing the coconut milk with 125 ml cream.

This pumpkin soup with wild rice and crispy sage is a true autumn dish: warming, nourishing and full of flavour. Discover more seasonal recipes in our Instant Pot recipe collection and get inspired to easily create delicious dishes with your multicooker and air fryer.