Combine Base Ingredients

In your pressure cooker or large stockpot, add the vegetable stock, wild rice, sliced mushrooms, minced garlic, diced carrots, celery, sweet potato, onion, bay leaf, and Old Bay. Stir gently so that they’re evenly distributed.

2. Cook the Soup

• Instant Pot / Pressure Cooker Method:
  1. Secure the lid.
  2. Set to manual high pressure for 25 minutes.
  3. After the cooking time, let the pressure release naturally for 10 minutes.
  4. Carefully quick‑release any remaining pressure.
  5. Remove and discard the bay leaf.
• Stovetop Method:
  1. Warm a tablespoon of butter or olive oil over medium‑high heat in your stockpot.
  2. Add the onion and sauté for about 5 minutes, until translucent.
  3. Add garlic and cook for another 1–2 minutes, until fragrant (don’t let it brown too much).
  4. Add the rest of the base ingredients (stock, rice, vegetables, bay leaf, Old Bay).
  5. Bring to a simmer, then reduce to medium‑low heat, cover, and cook 30–40 minutes, stirring occasionally, until the wild rice is tender and vegetables softened.

3. Add Final Ingredients

Once the base is cooked and the rice is tender, stir in the coconut milk (or cream alternative) and the chopped kale. Gently combine until the kale wilts and everything is well incorporated.

4. Season and Serve

Taste the soup carefully. Add fine sea salt, freshly cracked black pepper, and additional Old Bay seasoning if you prefer a more pronounced spice. Ladle into bowls and serve warm.