Instant Pot Ham, Vegetable and Wild Rice Soup
Soup is one of the easiest and fastest dishes to cook in an Instant Pot and is usually just dump-and-go. For most soups, it’s as simple as adding all ingredients into the pot, setting the time, and walking away. This Ham, Vegetable and Wild Rice Soup is an improvised recipe that uses dried vegetables, which is perfect for pressure cooking, and is a wonderful pantry item to have around for quick, dump-and-go soups and stews. The recipe uses a vegetable stock as its base, but any stock can be used.
For frequent Instant Pot cooking, saving and freezing scraps of meat, chicken carcasses, ham bones and broth is very useful. Here, I put to use some ham scraps that had been lingering in the freezer but any leftover scraps of meat can be used, cooked or uncooked.
For a vegetarian/vegan option simply omit the ham. This makes a very easy and healthy meal.
The recipe serves 4 was prepared in a 6 qt Instant Pot.
Ham, Vegetable and Wild Rice Soup: Dump-and-Go
Ingredients
1 tbsp dried onion (or 2 fresh onions, chopped and sautéed)
1/2 tsp salt
1/2 tsp pepper
1 tbsp powdered vegetable bouillon
1 tbsp Italian herbs
1 cup wild rice
Ham scraps
1 cup dried vegetables
6 cups water
Preparation Pour water into the Instant Pot. Add onion salt, pepper, vegetable bouillon, Italian herbs, wild rice, Ham scraps, dried vegetables. Stir to ensure all of the rice is covered. Function : Pressure Cook
Time: 4 minutes
After the 4 minute cook time, allow a full natural release and it is ready to serve.







