This both hearty and healthy recipe features California-grown Wild Rice and is perfect for your instant pot! This recipe comes to us from our friend Erin @thealmondeater in partnership with USA Rice and the Feedfeed.
Turn Instant Pot to sauté, then add the onion, celery, carrots, garlic, red pepper, salt, and pepper and sauté with 1-2 tbsp olive oil for 2-3 minutes.
Then, add rice and 32 oz. vegetable broth and pressure cook for 15 minutes.
While rice is cooking, cook the mushrooms: heat olive oil in a large skillet, then add the mushrooms and thyme and sauté until the mushrooms are crispy, about 5 minutes; set aside.
Once the Instant Pot beeps, pressure release it and carefully open the lid. Stir in the milk, cheese, the rest of the broth, and HALF of the mushrooms.
Divide soup into bowls, then top them with the remaining mushrooms. Enjoy!
- Mushrooms- Any variety will work. Shiitake and Cremini are suggested.
- Milk- Any type is applicable.