Step 1

Cook the Soup

Step 2

Place the onion, carrots, celery, garlic, wild rice, chicken broth, herbs, salt and pepper in a 6qt or larger Instant Pot. Cook for 30 minutes on manual high pressure.

Step 3

When done, release the steam using the quick release valve on the lid.

Step 4

Make the Roux

Step 5

Melt the butter in a small pot over low heat. Whisk in the flour, cooking it for just a minute to remove the flour taste.

Step 6

Slowly whisk in the coconut milk, a little at a time, until totally combined. You will have a thick, smooth cream sauce. Remove from the heat.

Step 7

Finish

Step 8

Stir the cream sauce into the Instant Pot to thicken the soup. Add the cooked turkey to the pot, stir to combine, and let sit for a few minutes to warm through.

Step 9

Serve and enjoy!