Description
Hearty Wild Rice Soup celebrates Wisconsin’s harvest with creamy comfort and rustic charm. Nutty rice, tender vegetables, and rich broth blend seamlessly, offering pure warmth in each spoonful you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 cup wild rice (uncooked)
- 1 large sweet potato, peeled and diced (approximately 1 pound / 454 grams)
- 8 ounces (227 grams) sliced baby bella mushrooms
- 2 large handfuls chopped kale (remove thick stems)
Vegetables and Aromatics:
- 2 medium diced carrots
- 2 ribs diced celery
- 1 small diced white onion
- 4 cloves minced garlic
Liquid and Seasoning Components:
- 6 cups vegetable or chicken stock
- 1 (14-ounce / 414 milliliters) can coconut milk (unsweetened)
- 1 bay leaf
- 1 1/2 tablespoons Old Bay seasoning
- Salt and freshly cracked black pepper, to taste
Instructions
- Gather all ingredients in the Instant Pot, including vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Thoroughly mix the components to ensure even distribution.
- Secure the Instant Pot lid and set to manual high pressure. Cook for precisely 25 minutes at high pressure, allowing the ingredients to meld and soften.
- After cooking completes, permit natural pressure release for 10 minutes. Carefully release any remaining pressure by opening the vent.
- Remove the bay leaf from the mixture to prevent bitter undertones in the final dish.
- Gently incorporate coconut milk and freshly chopped kale into the soup. Stir until kale begins to wilt slightly and integrates with the other ingredients.
- Taste the soup and adjust seasoning with salt, pepper, and additional Old Bay as desired for balanced flavor profile.
- Ladle the warm soup into serving bowls, ensuring each portion contains a rich blend of vegetables, rice, and aromatic seasonings. Serve immediately while piping hot for maximum enjoyment.
Notes
- Swap wild rice with quinoa or brown rice for different textures and nutritional profiles.
- Substitute coconut milk with dairy-free alternatives like almond or oat milk for lighter consistency.
- Include protein boost by adding cooked chicken, tofu, or white beans directly into the soup.
- Enhance soup’s depth by roasting vegetables before adding them to the Instant Pot for richer, caramelized flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg