Name: Instant Pot Mushroom and Wild Rice Soup
Ingredients: 2 tablespoons olive oil; 2 tablespoons butter; 1 large onion, thinly sliced (about 2 cups); 2-3 stalks celery, diced (1 cup); 1-2 carrots, diced (1/2 cup); 2 cloves garlic, minced; 2 lb sliced mushrooms; 1 tablespoon sherry vinegar; 6 cups beef broth (you use veg broth too to keep it vegetarian); 3/4 cup wild rice; 2 bay leaves; salt and pepper

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 large onion, thinly sliced (about 2 cups)
2–3 stalks celery, diced (1 cup)
1–2 carrots, diced (1/2 cup)
2 cloves garlic, minced
2 lb sliced mushrooms
1 tablespoon sherry vinegar
6 cups beef broth (you use veg broth too to keep it vegetarian)
3/4 cup wild rice
2 bay leaves
salt and pepper

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Instructions

Plug in the Instant Pot or other manual pressure cooker and choose the ‘sauté’ function. Add the butter and olive oil to melt. Add the onion, celery and carrot and a pinch of salt and pepper. Cook 3-5 minutes, stirring often, just until the onions are starting to soften and caramelize. Add the garlic and mushrooms. Cook 3-5 minutes. Add the sherry vinegar and stir for 30 seconds or so until the vinegar evaporates.
Add the beef broth, bay leaves, and wild rice. Securely attach the lid and make sure the valve is in the ‘non-venting’ position. Using the ‘manual mode’, set the Instant Pot to ‘high’ and set timer for 20 minutes. Let the pressure cooker naturally release for 15 minutes before finishing with a quick release. Season with salt and pepper.
Optional- I like a “less” chunky soup so prefer to put about 3/4 of the soup into my blender and blitz just a bit to bake the soup a little more pureed and thick. You could use an immersion blender or food processor to achieve this as well. Or you could leave it as is! Serve warm.