Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.
Cover and cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest and naturally release the pressure for 10 minutes.
Carefully open the vent and quickly release the remaining pressure. Remove the lid and discard the bay leaf.
Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
Serve immediately or allow it to cool before freezing.
Nutrition
Nutrition Facts
Autumn Wild Rice Soup
Amount Per Serving
Calories 302Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 13g81%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Sodium 1006mg44%
Potassium 699mg20%
Carbohydrates 40g13%
Fiber 4g17%
Sugar 7g8%
Protein 8g16%
Vitamin A 9334IU187%
Vitamin C 5mg6%
Calcium 67mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.