Description
This Ham and Wild Rice Soup is a cozy, nourishing meal made easy in the Instant Pot. Naturally gluten-free and dairy-free, it gets its velvety texture from blended potatoes and coconut milk—no flour or cream needed. A perfect way to use leftover ham, this hearty soup is deeply comforting, flavorful, and ideal for meal prep.
Ingredients
Units
- 8 cups water
- 1 meaty ham bone
- 2 cups diced cooked ham
- 1 1/2 cups uncooked wild rice, rinsed
- 1 onion, diced
- 1 cup chopped carrots, peeled
- 1 cup chopped celery
- 1 tablespoon minced garlic
- 1 tablespoon fresh or dried thyme
- 2 teaspoons fresh or dried sage
- 1/2 teaspoon black pepper
- 1/4-1/2 teaspoon fresh red pepper flakes (to taste)
- 2 medium russet potatoes, whole and unpeeled
- 1 cup full-fat coconut milk
- Fresh parsley, for garnish
Instructions
- Add all ingredients to the Instant Pot except the potatoes and coconut milk. Stir to combine.
- Place the whole potatoes on top of the soup.
- Secure the lid, close the pressure valve, and cook on high pressure for 30 minutes.
- Allow a natural pressure release.
- Remove the potatoes and blend them with the coconut milk until smooth. Stir the mixture back into the soup.
- Taste and adjust seasoning as needed. Garnish with parsley and serve.
Notes
- If you don’t have a ham bone, use extra diced ham and swap water for broth.
- Adjust red pepper flakes for desired heat.
- Stores well in the fridge for up to 4 days and freezes beautifully.