Instant Pot Creamy Ham and Wild Rice Soup (Gluten-free, Dairy-free)

33 Comments

If you love wild rice soup, then you are going to LOVE this version of it made with ham! This Instant Pot recipe for ham and wild rice soup is a must-make for anyone looking to use up leftover ham. In fact, you may want to make ham just to make this recipe because it is fantastic.

Creamy ham and wild rice soup made in an Instant Pot

Who else gets excited about using up a leftover ham bone? Anyone? Every year, I get SO excited and spend probably hours dreaming up ways to use up the ham bone (I’m a food blogger after all) and you guys, THIS rich and creamy ham soup is my favorite recipe to date! It’s absolutely drool-worthy delicious! Really, look up “drool-worthy delicious” in the dictionary and you will find THIS SOUP. And well, maybe my whole blog 😉 (I’m such a child, I know).

Even if you make the juiciest and most flavorful ham ever, chances are you and your family won’t be able to finish said ham. Earlier this week I shared my recipe for heating ham in an Instant Pot  and I highly recommend you make my recipe for ham as it is delicious! Also, you will most definitely need a ham bone – DO NOT MAKE THIS SOUP WITHOUT THE BONE! The ham bone is full of magic flavor and this soup will not be the same without it! Okay, hopefully that didn’t come across as angry shouting. I worry about that with the internet sometimes. In one of my previous jobs, we had to write in all-caps all the time and sometimes I’d forget to make the switch when chatting with friends on Gchat while at work. My friends probably thought I was either excited or angry all the time, lol. Or well, since they’re my friends they probably just thought I was being goofy.

OH oh oh! Did I mention that this recipe is gluten-free AND can be dairy-free too?! Yes, it’s true. I know that gluten-free and dairy-free wild rice soup is practically unheard of, especially if you find it in restaurants. But my friends, this soup is both of those things AND it’s so good that you won’t even notice! I use potatoes to make a roux instead of flour! I blend cooked potatoes with coconut milk (you can use heavy cream or whole milk if you want to) and the result is a thick and creamy sauce that makes this soup so rich and velvety.

Everything about this soup is perfection: creamy sauce, tender smoky ham and slightly chewy, nutty wild rice.

Creamy ham and wild rice soup made in an Instant Pot

I use cultivated wild rice in this recipe – I buy mine from Trader Joe’s, but if you can get your hands on hand harvested wild rice then please know that I am jealous.

One thing you should definitely know about this soup is that it makes A LOT of soup. Like 10 cups worth. But trust me, you’ll want it all!

This really is the best leftover ham soup – absolutely perfect for the holiday season. You can serve it with some biscuits (try my 4-ingredient coconut flour biscuits) or if you’re not gluten-free then enjoy it with some crusty bread. Make sure to come back and tell me how much you loved this recipe!

Creamy ham and wild rice soup made in an Instant Pot

For more Leftover Ham Recipes, you might like:

Need to make a ham first? Here’s my recipe for ham with a spiced honey glaze (instant pot).

Instant Pot Creamy Ham and Wild Rice Soup (Gluten-free, Dairy-free)

Creamy ham and wild rice soup made in an Instant Pot

Instant Pot Creamy Ham and Wild Rice Soup (Gluten-free, Dairy-free)

This is the tastiest way to use your leftover ham bone!
5 from 12 reviews
Pin Recipe Print Recipe
Servings 10 cups soup

Ingredients
 

  • 8 cups water
  • 1 meaty ham bone
  • 2 cups diced cooked ham
  • 1 ½ cups uncooked wild rice I get mine from Trader Joe's
  • 1 onion diced
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 tablespoon minced garlic
  • 1 Serrano pepper minced
  • 1 tablespoon fresh thyme plus extra for garnish
  • 2 teaspoons minced fresh sage
  • ½ teaspoon black pepper
  • ½ teaspoon crushed red pepper flakes
  • 2 medium russet potatoes leave whole and unpeeled

Add Later:

  • 1 cup full-fat coconut milk or heavy cream/milk
  • Parsley garnish

Instructions
 

  • Rinse the wild rice and drain.
  • Add all of the ingredients to the pot except for the potatoes and coconut milk. Mix well.
  • Place the whole unpeeled potatoes on top of the soup in the pot.
  • Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
  • Naturally release pressure.
  • Remove the whole potatoes and place them into a blender along with the coconut milk. Pour this mixture back into the pot and mix well.
  • Garnish with parsley and serve.

Notes

  • This makes A LOT of soup (10 cups) which makes it the perfect thing to serve a large group! Use the leftover ham bone from your holiday celebrations to make this soup for your family and any guests!
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

Pin This Recipe

Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!

Pin Recipe Now0

Related Recipes

Cookbooks

Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

Subscribe

Subscribe to get our latest content by email. We won't send you spam. You can unsubscribe at any time.

Reader Interactions

Leave a Comment & Rating

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Kathy says

    I see where a couple people already asked about making this recipe without an instant pot but neither one was answered.
    Can you make this in a crockpot instead? It would be nice to have this information….

  2. Cain Thurman says

    5 stars
    Made last night and it was fantastic. No salt in the Recipe but that is probably a good thing because I am not supposed to have anyways. I did add mushrooms because I like them so much. I took some in for lunch today and it was even better. Will definitely make again. Thanks Ashley for the great recipe and I can’t wait to try something else tonight with more of the leftover ham.

  3. Pam says

    5 stars
    Made this today. Modified a few things (for my Kiddo!) it is a HUGE hit!!! Used Ripple milk instead of Coconut milk and omitted the Serrano pepper. This soup is EASY and DELICIOUS!!! Also sliced Avocado on mine. LOVED IT!!

  4. Gayna Dupont says

    5 stars
    I made this tonight in my new instant pot. You aren’t exaggerating when you say it makes A LOT! It is delicious. What do you think about freezing some of it?

  5. Maryanne Matis says

    5 stars
    OMG, so good. This came out so delicious. I started with a frozen ham bone so maybe that’s why it took a little longer. It took about 2 hours and 20 minutes total. I will definitely make this again.

  6. CHRistine says

    Two things! If my ham and hambone are frozen, should I adjust the time? And i was thinking of substituting gulber for the wild rice- have you ever substituted or left that out? I only have instant rice and could add that after cooking also.

  7. Tia says

    5 stars
    So delicious, thank you for the recipe! Made it for dinner tonight and my whole family loved this soup! I was hesitant about the coconut milk, as some of my kids don’t like coconut flavor, but we couldn’t taste coconut at all—just rich, creamy broth. What a great dairy-free way to make a cream soup!

  8. Kate Kinard says

    I want to make this for a small dinner party tomorrow. Do you have any recommendations for appetizers please?

  9. Marji says

    This was fabulous! Terrific combination of flavors from the ham, vegetables, spices and peppers. I used heavy cream though will try the coconut milk next time. Our local Honeybaked Ham store had buy one, get one free hambones due to it being after the holidays, so this was a great value as well as delicious.

  10. Karen says

    We are making this recipe this week and it is our first time making a soup with a ham bone. Do we trim a lot of meat from it? Do we take the bone out at the end? Thank you for your help. Your ham recipe is the first meal we made in the instant pot-big success, thank you!

    • My Heart Beets says

      Karen, you can keep as much meat as you’d like on the bone – it will all fall off the bone and go into the soup when it’s done. At the end, you can remove the bone 🙂 Let me know how this turns out for you 🙂

instant pot pour and cook chicken biryani

Ashley's Secrets

INDIAN FOOD

in INSTANT POT

Favorite tips & tricks to

easy Indian Instant Pot cooking

FREE EMAIL BONUS

paneer lababdar

Ashley's Secrets

INDIAN FOOD

MADE EASY

Favorite tips & tricks to

easy & delicious Indian cooking

FREE EMAIL BONUS