Instant Pot Wild Rice Soup

Using the sauté function, melt the butter and sauté the onions and mushrooms until softened.

Add the wild rice, the broth, the salt, and the spices; cook on high pressure for 35 minutes.

Release the steam, add carrots, garlic, and celery, and cook on high pressure for another 10 minutes. Release steam using the valve on top.

Make it creamy: A) Add 1 1/2 cups heavy cream to the soup (plus more broth as needed) and you’re done! This is slightly thinner / more brothy, but so rich and flavorful thanks to the cream!

Or B) To avoid using heavy cream, you can thicken the soup with a flour-butter-milk mixture, in which case you will start by melting the butter in a saucepan.

Whisk in the flour, let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce.

Mix the creamy sauce with the soup in the instant pot. This will be very thick (especially if you did the flour-butter-milk method), so use broth to thin it out to your desired consistency.