Description

Cozy Winter Wild Rice Soup is a hearty and comforting dish perfect for chilly days. Made with nutrient-dense wild rice, a medley of fresh vegetables, earthy baby bella mushrooms, and infused with warming Old Bay seasoning, this soup is finished with creamy coconut milk and fresh kale for added richness and nutrition. Prepared effortlessly in an Instant Pot, it delivers deep flavors with minimal hands-on time.

Ingredients

Scale

Main 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, to taste
Freshly cracked black pepper, to taste

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Instructions

Prepare the Ingredients: Combine the vegetable stock, wild rice, sliced mushrooms, minced garlic, diced carrots, diced celery, peeled and diced sweet potato, diced onion, bay leaf, and Old Bay seasoning in the bowl of an Instant Pot. Stir the ingredients well to ensure even distribution of flavors.
Pressure Cook: Secure the Instant Pot lid and set it to manual (high pressure) for 25 minutes to cook the rice and vegetables perfectly.
Natural Pressure Release: After the cooking cycle ends, allow the Instant Pot to naturally release pressure for 10 minutes. Then carefully vent to release any remaining pressure. Open the lid and remove the bay leaf from the soup.
Finish the Soup: Stir in the unsweetened coconut milk and the roughly chopped kale until everything is fully incorporated, allowing the kale to wilt slightly in the warm soup.
Adjust Seasoning: Taste the soup and season with fine sea salt, freshly cracked black pepper, and additional Old Bay seasoning as desired to suit your palate.
Serve: Ladle the soup into bowls and serve warm. Pair with crusty bread or your favorite soup toppings for a satisfying meal.

Notes

For a non-vegetarian version, use chicken stock instead of vegetable stock.
Ensure the kale stems are removed to avoid tough bites.
Old Bay seasoning adds a unique flavor but can be substituted with your preferred spice blend if necessary.
Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
The natural pressure release helps prevent splattering and ensures the rice finishes cooking thoroughly.