Take a bowl, put in all the vegetables (carrots, potatoes, peas, mushrooms, and some onion slices), and add poultry seasoning, salt (as much as you like), black pepper, and red pepper flakes.
Mix them well, and let them marinate for 10 minutes.
Heat the Instant pot for 5 minutes.
Select “Sauté” mode, and pour the cooking oil.
Add the bay leaves, sliced onions, shallots, garlic, and thyme. Sauté them until they turn into a light brown color.
Once they are fried, add the washed wild rice, marinated vegetables, vegetable broth, salt, and water.
Cook them at high pressure for 45 minutes.
While it is cooking, prepare the roux.
Whisk 2 tsp of corn starch with 1 cup of coconut milk.
After making sure that the pressure is fully released, open the lid, and stir the soup (if you feel like it is not cooked well, you can boil it some more, like 5-10 minutes).
Enjoy the aroma, and stir the thickener in. Allow it to cook for 10 minutes.
Finally, garnish the soup with some fresh or dried parsley.