• Prep onion, carrot, celery, garlic and mushroom. Add salt and pepper. Set up Instant Pot and press sauté (normal) and add olive oil. Once hot add onion, carrot and celery and cook several minutes to soften veggies.
  1 tablespoon olive oil

  1/2 cup chopped yellow onion (about 1/2 of a small onion)

  2 medium carrots

  2 stalks celery

  1/2 teaspoon kosher salt

  Several grinds fresh black peppercorn
• Stir in garlic and thyme and add splash of white wine to de-glaze. Press cancel. Make sure there is no bits of vegetable sticking to bottom of Instant Pot.
  1-2 cloves garlic

  1 pinch dried thyme herb (or 1 sprig fresh thyme)

  1 splash white wine or dry sherry
• Add mushrooms, rice, stock, and bay leaf. Secure lid and lock in. Set pressure cooker to manual HIGH for 45 minutes. Once finished. Allow 10 minutes to reduce pressure before taking care to quick release remaining built up pressure so you can open lid.
  8 ounces favorite mushrooms

  2½ cups vegetable broth

  1 bay leaf

  1/2 cup uncooked wild rice
• Stir in spinach or kale to wilt in bubbly hot soup.
  1 handful fresh spinach or kale

On stovetop:

• In a small sauce pot over low heat, add butter and once melted, whisk in flour and stir until no white flour is visible then add milk and whisk until thickened to create your roux. Slowly add to your Instant Pot soup and stir until all is combined. Soup should appear thick and creamy.

  Before serving, add fresh chopped parsley and enjoy with some crusty toasted garlic bread.
  3 tablespoons unsalted butter

  1/4 cup all-purpose unbleached flour

  1/2 cup milk of choice

  1 tablespoon fresh flat-leaf parsley