INSTANT POT WILD RICE SOUP W/ SPINACH & MUSHROOMS

Instant Pot Wild Rice Soup w/ Spinach & Mushrooms image

Provided by @MakeItYours

Number Of Ingredients 20

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1 onion, diced
2 tablespoons olive oil (or butter or ghee)
4 garlic cloves, rough chopped
16 ounces mushrooms, sliced (cremini, button, portobellos)
1 cup wild rice
1/4 cup white wine (optional)
3-4 cups carrots, chopped large
3-4 cups celery, chopped
4 cups veggie broth (or 4 cups water plus 2-3 teaspoons veggie bouillon)
1 cup water
1 tablespoon fresh thyme ( or 1 teaspoon dry thyme)
2 bay leaves
1 1/2 teaspoons salt
1 teaspoon cracked pepper
pinch cayenne, optional
1/8-1/4 teaspoon turmeric, for a golden color.
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1/2 cup sour cream (or sub coconut milk, or cashew cream-see notes)
4 cups baby spinach, chopped (optional)
Optional Garnishes: chopped flatleaf parsley and parmesan or try Gremolata or Arugula Pesto

Steps:

Set Instant Pot to Saute Function and add the oil and onions and mushrooms, stirring for 5-7 minutes, until fragrant. Cook until the mushrooms release their liquid, then cook a couple more minutes until the liquid cooks off, and mushrooms begin to brown. Add the garlic, saute 1-2 minutes.
While the mushrooms are cooking, chop the carrots and celery. When the onions and mushrooms soften add the rice and saute for one minute. At this point, you could deglaze with white wine, scraping up any browned bits if the pan seems dry, (or skip it), and then cook this off for 1-2 minutes.
Add the carrots, celery, veggie broth, water, thyme, bay leaves, salt and pepper, cayenne and turmeric. Give a good stir, again, scraping up any browned bits.
Set Instant Pot to High for 24 minutes. Naturally release, for 10 minutes, then manually release.
Stir in the sour cream (or coconut milk or cashew cream), and taste, adjusting for salt and pepper.
***If going the vegan route- keep in mind, sour cream adds a nice tanginess- which you can replicate by adding a few drops of lemon juice or AC vinegar to the soup to brighten it up.
Stir in the fresh chopped spinach just before serving.
Serve with crusty bread and a sprinkling of fresh Italian parsley, parmesan or other optional garnishes.