Ingredients
Scale
- 1 cup uncooked 100% wild rice (rinsed)
- 1 large yellow onion, diced
- 3 medium carrots, sliced into rounds
- 3 stalks celery, diced
- 8 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup heavy cream (or full-fat coconut milk for vegan)
- 2 cups chopped kale or spinach
- Salt and black pepper to taste
- 2 tbsp olive oil
Instructions
- Turn your Instant Pot to the “Sauté” function and add the olive oil. Once the oil is shimmering, add the diced onion, carrots, and celery. Cook for about 5 minutes until the onions become translucent. Stir in the sliced mushrooms and cook for another 3 minutes until they begin to brown. Add the minced garlic, thyme, and rosemary, stirring constantly for 1 minute until the fragrance fills your kitchen.
- Pour in a splash of the broth to deglaze the bottom of the pot, scraping up any browned bits with a wooden spoon. Add the rinsed wild rice, the remaining broth, and the bay leaf. Secure the lid and set the valve to the “Sealing” position. Cancel the Sauté function and select “Manual” or “Pressure Cook” on High Pressure for 30 minutes. Once the timer beeps, allow the pressure to release naturally for 15 minutes before venting any remaining steam.
- Open the lid and discard the bay leaf. Stir in the chopped kale or spinach; the residual heat will wilt the greens perfectly. Pour in the heavy cream and stir until the soup is rich and velvety. Season generously with salt and black pepper to your preference. Ladle the soup into deep bowls and serve alongside crusty bread or a side salad for a complete family meal.
- Cook Time: 60 minutes