Instant Pot Wild Rice Soup

This recipe is from Pinch of Yum. I’m saving it here so it does not get lost.

Half an onion, chopped

3 garlic cloves, minced

1 cup uncooked wild rice

8oz mushrooms, sliced

4 cups chicken stock

1 teaspoon salt

1 teaspoon poultry seasoning

1/2 teaspoon dried thyme

For the stovetop:

6 tablespoons butter

1/2 cup flour

1 1/2 cups milk

Put all the ingredients in the first list into the Instant Pot*. Cook for 45 minutes (manual, high pressure). Release steam using the valve on top.

Stovetop: When the soup is done, melt 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. Throw a little salt in there for good measure.

Together: Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.