Making Instant Pot Wild Rice Soup is a breeze when you follow these simple steps:

1. Sauté Vegetables: Turn on the Instant Pot and set it to the “Sauté” function. Add olive oil, diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
2. Add Garlic: Stir in the minced garlic and sauté for an additional minute until fragrant.
3. Add Rice and Broth: Add the rinsed wild rice to the pot, followed by the broth, dried thyme, dried rosemary, salt, and black pepper. Stir to combine.
4. Seal and Cook: Close the lid of the Instant Pot, ensuring the valve is set to “Sealing.” Select the “Pressure Cook” or “Manual” setting and set the timer for 30 minutes.
5. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. After that, carefully turn the valve to “Venting” to release any remaining pressure.
6. Add Cream and Greens: Open the lid and stir in the heavy cream or coconut milk and the fresh spinach or kale. Let the soup sit for a few minutes until the greens are wilted.
7. Taste and Adjust: Taste the soup and adjust seasoning if necessary. You can add more salt, pepper, or herbs to suit your preference.
8. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired.

These easy steps will have you enjoying a warm bowl of Instant Pot Wild Rice Soup in no time!