1- Combine stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay in the Instant Pot. Stir briefly to distribute the ingredients evenly.

2- Cover and cook on manual high pressure for 25 minutes. Let pressure release naturally for 10 minutes, then quick-release remaining pressure. Carefully open the lid and discard the bay leaf.

3- Stir in coconut milk (or dairy alternative) and kale until combined. The residual heat will perfectly wilt the kale without overcooking it. Season with salt, pepper, and extra Old Bay if desired.

4- Serve warm, perhaps with crusty bread for dipping into this delightful autumn wild rice soup.

5- Heat 1 tbsp butter or olive oil in a large stockpot over medium-high heat. Sauté onion for 5 minutes until soft and translucent. Add garlic and cook 1 2 minutes until fragrant, being careful not to let it brown.

6- Add stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay. Stir to combine all ingredients thoroughly.

7- Bring to a simmer, then reduce heat to medium-low. Cover and simmer 30 40 minutes until rice is tender, stirring occasionally to prevent sticking. The wild rice should puff up and some grains may split open, which is perfectly normal.

8- Stir in coconut milk (or dairy alternative) and kale. Continue heating until the kale is wilted and the soup is heated through. Season with salt, pepper, and extra Old Bay if needed.

9- Serve warm in your favorite bowls, garnished with additional fresh kale or herbs if desired.