Instant Pot Vegetable Wild Rice Soup

Instant Pot Vegetable Wild Rice Soup

Servings: 6
Total Time: 60 minutes


  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 2 large carrots, chopped into bite-size pieces
  • 1 large sweet potato, chopped into bite-size pieces
  • 2 medium yellow potatoes, chopped into bite-size pieces
  • 8 ounces baby bella mushrooms, sliced
  • 1 cup wild rice, uncooked
  • 4 cups vegetable stock
  • 1 tablespoon Old Bay Seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • sea salt, to taste
  • 2 large handfuls of kale, roughly chopped
  • 1 can unsweetened coconut milk (I used full fat)


  1. Heat up 2 tablespoons of oil in Instant Pot on sauté mode. Add garlic, onion, and celery. Sauté for one minute.
  2. Add carrots, potatoes, mushrooms, wild rice, vegetable stock, and seasonings. Stir together, cover Instant Pot, and place valve in sealing position. Press the manual/pressure cook button and set the timer for 30 minutes on high pressure.
  3. Once Instant Pot timer goes off, turn off the Instant Pot and turn valve to quick release the remaining pressure.
  4. Remove the lid and stir in the kale and coconut milk. Enjoy!


love always, nik

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