Description
This cozy Winter Wild Rice Soup is a hearty and nourishing blend of wild rice, vegetables, and savory seasonings cooked in an Instant Pot. Featuring earthy baby bella mushrooms, sweet potatoes, kale, and a creamy touch of coconut milk, it’s a perfect warming dish for chilly days that serves six.
Ingredients
Scale
Soup Base
- 6 cups vegetable stock (or chicken stock)
- 1 cup uncooked wild rice
- 1 bay leaf
- 1½ tablespoons Old Bay seasoning
Vegetables
- 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
- 2 large handfuls of kale, roughly chopped with thick stems removed
Finishing Touch
- 1 (14-ounce) can unsweetened coconut milk
- Fine sea salt and freshly cracked black pepper, to taste
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 well to mix all the ingredients evenly.
- Pressure Cook: Secure the Instant Pot lid and set it to manual (high pressure) for 25 minutes to thoroughly cook the rice and vegetables, infusing the flavors.
- Release Pressure: Once the cooking cycle is complete, let the Instant Pot naturally release pressure for 10 minutes. After that, carefully vent to release any remaining pressure. Open the lid and discard the bay leaf.
- Finish the Soup: Stir in the unsweetened coconut milk and the roughly chopped kale until fully incorporated and the kale slightly wilts into the hot soup.
- Season to Taste: Taste the soup and adjust the seasoning with fine sea salt, freshly cracked black pepper, and additional Old Bay seasoning if desired to enhance the flavor.
- Serve: Ladle the soup into bowls and serve warm, optionally accompanied by crusty bread or your favorite soup toppings for a comforting meal.
Notes
- You can use chicken stock instead of vegetable stock if preferred for a richer flavor.
- If you don’t have Old Bay seasoning, a blend of paprika, celery salt, and black pepper works well as a substitute.
- Allowing the Instant Pot to naturally release pressure helps maintain the texture of the wild rice and vegetables.
- For a vegan version, ensure vegetable stock is used and check that the Old Bay seasoning does not contain any animal-derived ingredients.
- Store leftovers in the refrigerator for up to 4 days, and reheat gently on the stovetop or microwave.
