Instant Pot Mushroom Wild Rice Soup

Ingredients

For the Instant Pot:

• 1 cup Wild rice, uncooked
• 3 Carrots, a bit more than 1 cup, diced
• 3 stalks Celery
• 1 cup Onion
• 4 cloves Garlic, minced
• 8 ounces Cremini Mushrooms, sliced
• 4 cups Broth, vegetable or chicken
• 1/2 teaspoon Thyme, dried
• 2 Bay leaf
• 1/2 teaspoon Rosemary, I used dried
• 2 large handfuls Kale leaves, roughly chopped with thick stems removed
• 1.5 teaspoon Salt
• 1/2 teaspoon Black Pepper, freshly cracked

For the stovetop:

• 4 tablespoon Butter
• 1/4 cup All purpose flour
• 1.5 cups Milk, I used whole milk

Instructions 

Instant Pot

1. Add all ingredients (except kale) to the Instant Pot and stir to combine. Close lid with vent in sealing position.
2. Cook for 30 minutes in soup (high) mode, then allow a natural pressure release.
3. Open the lid, then remove and discard the bay leaves.
4. Add the kale leaves and give it a stir.

On the stovetop

1. When the pressure cooking is done, melt the butter in a pan on the stovetop.
2. Add the flour and saute for a minute until the raw smell is gone (about 1-2 minutes).
3. Whisk in the milk, a little at a time until you have a smooth, thick consistency.

Mix it together

1. Add the roux to the Instant Pot and stir well.
2. Serve and enjoy.