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Cook the Soup
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.
When done, release the steam using the quick release valve on the lid.
Make the Roux
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.
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.
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.
Serve and enjoy!