Creamy Mushroom and Wild Rice Soup (IP)

Creamy Chicken and Wild Rice Soup in the Instant Pot

Ingredients for the Instant Pot
5 medium carrots, chopped or sliced
5 stalks celery, chopped
½ onion, chopped
3 cloves garlic, minced
1 cup uncooked wild rice
8 oz. fresh mushrooms, sliced
4 cups broth (vegetable or chicken)
1 tsp. salt
1 tsp. poultry seasoning
½ tsp. thyme

Place all the above ingredients in the Instant Pot inner pot.  Place lid on IP and turn valve to seal.  Cook on High Pressure for 15 minutes.  Allow for a 10-15 minute Natural Pressure Release (NPR) then release any remaining pressure manually.

While the soup is cooking in the Instant Pot, make the below in a small saucepan on your stovetop.

Ingredients for the Stovetop
6 Tbsp. butter
2 Tbsp. corn starch
1 ½ cups milk
1 cup broth (use same as used above)

Melt the butter in a saucepan on the stovetop.  Add 1½ cups milk and stir.  Add ½ cup of the broth to the saucepan.  Then mix the 2 Tbsp. corn starch into the remaining ½ cup broth and stir until it is blended and smooth.  Add that into the saucepan whisking constantly to thicken the sauce. When the soup is finished in the Instant Pot and you have released all pressure, press Cancel the press Saute and slowly whisk in the thickener to the soup, stirring constantly.