Ingredients
Equipment
Method
Step-by-Step Instructions
- In your Instant Pot, combine 6 cups of vegetable stock, 1 cup of uncooked wild rice, 1 cup of chopped baby Bella mushrooms, 3 minced garlic cloves, 2 medium diced carrots, 2 chopped celery ribs, 1 diced sweet potato, 1 diced white onion, 1 bay leaf, and 2 tablespoons of Old Bay seasoning. Seal the lid and set it to cook on high pressure for 25 minutes.
- Once the cooking time is up, let the pressure release naturally for 10 minutes. Afterward, carefully quick release any remaining pressure. Open the lid and stir the soup gently.
- Pour in 1 cup of creamy coconut milk and add 2 cups of chopped kale to the pot. Stir until the kale has wilted.
- Taste the luscious soup and adjust seasonings with salt and pepper as desired. Let the soup rest for about 10 minutes before serving.
- Ladle the warm Autumn Wild Rice Soup into bowls and enjoy!
Nutrition
Notes
Blend a portion of the soup before serving for an extra creamy texture. Allow resting time for flavors to deepen.