If you’re looking for a cozy, nourishing way to use up a leftover ham bone, this Instant Pot Ham and Wild Rice Soup is one of those recipes you’ll want to keep on repeat.

It’s deeply comforting, naturally gluten-free, and surprisingly light for how creamy and satisfying it tastes. Instead of relying on flour or heavy cream, this soup gets its velvety texture from blended potatoes and coconut milk—making it both dairy-free and wholesome without sacrificing flavor.

Best of all, the Instant Pot does most of the work for you. Everything simmers together into a rich, savory broth that tastes like it’s been cooking all day, even though it comes together with very little hands-on time.

Why You’ll Love This Instant Pot Soup

• A delicious way to use up a leftover ham bone or diced ham
• Gluten-free and dairy-free, but still creamy
• Hearty enough for dinner, light enough for lunch with leftovers
• Easy Instant Pot method with minimal hands-on time making it perfect for busy weeknights
• Stores and reheats beautifully for meal prep

Why Wild Rice Is So Nourishing

Wild rice may look like a grain, but it’s actually a seed from an aquatic grass, and it brings a lot to your soup—both nutritionally and texturally.

Compared to white or brown rice, wild rice is higher in protein and fiber, which helps support steady energy and keeps you feeling full longer. It also has a naturally nutty flavor and pleasantly chewy texture that holds up beautifully in soups, making it especially well-suited for slow-cooked or pressure-cooked dishes like this one.

Wild rice is also a good source of magnesium, zinc, and B vitamins, nutrients that play a role in energy production, immune support, and overall metabolic health. Because it’s naturally gluten-free, it’s a great option for anyone avoiding gluten while still wanting something hearty and satisfying.

Ingredients You’ll Need

• Ham bone + cooked ham: Adds rich, savory depth and a great protein addition.
• Wild rice: Nutty, chewy, and naturally gluten-free. You can find this at your favorite natural foods store.
• Carrots, celery, and onion: A classic base that brings balance.
• Fresh thyme and sage: Earthy herbs that pair beautifully with ham. You can use dried if needed.
• Russet potatoes: Blended to naturally thicken the soup.
• Coconut milk: Creates creaminess without dairy. You can replace with heavy cream or milk if desired.
• Fresh red pepper flakes: Add gentle warmth to this creamy soup without overpowering.

(See the printable recipe card below for full list of ingredient amounts)

How To Make Ham And Wild Rice Soup

1. Rinse the rice: Rinse the wild rice under cold water and drain well.
2. Build the soup: Add water, ham bone, diced ham, wild rice, onion, carrots, celery, garlic, herbs, black pepper, and red pepper flakes to the Instant Pot. Stir to combine.
3. Add potatoes: Wash and scrub the potatoes to remove any dirt. Place the whole unpeeled potatoes on top of the soup. The skin will help keep the potato intact.
4. Pressure cook: Secure the lid, close the pressure valve, and cook on high pressure for 30 minutes. Allow a natural pressure release.
5. Blend for creaminess: Carefully remove the potatoes and transfer them to a blender with the coconut milk. You may remove the skin if you wish. Blend until smooth, then stir the mixture back into the soup.
6. Finish and serve: Taste and adjust seasoning as needed. Garnish with fresh parsley and extra thyme, if desired.

Tips & Variations

• No ham bone? Use extra diced ham and a good-quality bone broth.
• Milder flavor: Reduce or omit red pepper flakes. If you want to bump up the heat, you can use diced serrano or jalapeno peppers.
• Extra creamy: Add a splash more coconut milk before serving.
• Storage: Keeps well in the fridge for up to 4 days and freezes in an airtight container beautifully.

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