Ingredients
- 6 cups vegetable stock (or chicken stock)
- 1 cup uncooked wild rice
- 8 ounces baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large sweet potato (about 1 lb), peeled and diced
- 1 small white onion, diced
- 1 bay leaf
- 1½ tablespoons Old Bay seasoning
- 1 (14-ounce) can unsweetened coconut milk
- 2 large handfuls of kale, roughly chopped with thick stems removed
- Fine sea salt and freshly cracked black pepper, to taste
Instructions
- Prepare the Ingredients:
- Combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the bowl of an Instant Pot. Stir to mix evenly.
- Pressure Cook:
- Secure the Instant Pot lid and set it to manual (high pressure) for 25 minutes.
- Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes. Carefully vent to release any remaining pressure. Open the lid and discard the bay leaf.
- Finish the Soup:
- Stir in the coconut milk and chopped kale until fully incorporated.
- Taste and adjust with salt, pepper, and additional Old Bay seasoning if needed.
- Serve:
- Ladle the soup into bowls and serve warm with crusty bread or your favorite soup toppings.
Notes
- For added protein, stir in shredded chicken or chickpeas.
- Use spinach or Swiss chard as a substitute for kale.
- For a creamier texture, blend a portion of the soup before adding the kale.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegan
