01 -
Toss the broth, wild rice, mushrooms, chopped garlic, diced veggies, bay leaf, and Old Bay seasoning directly into the Instant Pot bowl. Gently stir to combine all the goodies.
02 -
Lock the lid into place and set to manual high pressure for 25 minutes. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure manually. Remove the bay leaf to discard.
03 -
If you're cooking on the stove, heat up a tablespoon of olive oil or butter in a big pot over medium-high heat. Toss in the onion and cook till soft, about 5 minutes, then add the garlic and cook for another 1–2 minutes until you can smell it.
04 -
Add all other ingredients except the kale and coconut milk. Bring everything to a boil, then lower the heat, cover it, and simmer for 30–40 minutes, stirring now and then, until the rice is cooked through.
05 -
Whether you used the Instant Pot or stove, stir in the coconut milk and kale. Let the kale wilt slightly. Taste the soup and tweak the salt, pepper, or add a pinch more Old Bay if needed.