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a bowl of creamy wild rice and shiitake mushroom soup with sourdough bread on the side

Instant Pot Wild Rice, Shiitake Mushroom, and Kale Soup Recipe

A delicious and nutritious wild rice, shiitake mushroom, and kale soup recipe that will warm you from the inside out on these cooler days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8

Equipment

  • Pressure Cooker Instant Pot

Ingredients
  

  • 1 Tbs Avocado Oil
  • 1/2 Cup Onion diced
  • 3 Cloves Garlic minced
  • 2 Large Carrots chopped
  • 2 Ribs Celery chopped
  • 1 Cup Shiitake Mushrooms sliced
  • 1 Cup Wild Rice
  • 2 Cups Kale chopped
  • 8 Cups Chicken Bone Broth
  • 1 Can Coconut Milk
  • 2 Bay Leaves
  • 1 Tsp Thyme
  • 5 Grams Roasted Seaweed 1 small package, torn to small pieces
  • Salt and Pepper to taste

Instructions
 

  • Turn InstaPot to “Sauté”. Add avocado oil, onion, carrots, celery, garlic, mushrooms, wild rice, bay leaves, thyme, and bone broth.
  • Add lid and set InstaPot to “Soup” for 15 minutes with the valve closed.
  • Let the pressure release naturally for 10 minutes. Then release the steam by turning the valve.
  • Add coconut milk, kale, seaweed, salt, and pepper. Let the kale and seaweed cook down and thicken for about 10 minutes and then serve!

Notes

* If you are unable to find wild rice you can always use a wild rice blend (which usually contains brown and white rice).