- 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
- 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.