Creamy Wild Rice & Broccoli Soup


  • 1 Tbsp extra virgin olive oil
  • 4 carrots, diced
  • 1 small onion, diced
  • 4 C. vegetable broth
  • 3 cloves garlic, minced
  • 1 C. wild rice
  • 2 C. of Smith's Farm broccoli florets, steamed (stems removed, just florets)
  • 3 C. half and half or, whole milk (we used raw)
  • 2 tsp sea salt*
  • Optional: garnish with sliced green onions, parmesan cheese, and/or sliced pecans.


  1. In your Instant Pot, add the Olive Oil, and saute the onion, carrots, and garlic for 2-3 minutes.
  2. Add the vegetable broth, and rice.
  3. Place the cover on the Instant Pot, and close the valve. Set the pot to manual (high) for 23 minutes.
  4. When the pot beeps (finished), release the pressure, and carefully remove the lid.
  5. Add the broccoli florets and half and half (or, milk) - I would not recommend using low fat milk.
  6. Add salt to taste, stir to combine. Ladle into bowls.
  7. Top with green onion (optional), sliced pecans and/or parmesan cheese.


Thank you to Rebooted Mom for this awesome recipe!