Instructions

1. Begin by gathering all your ingredients: 1 cup of wild rice, 8 oz of sliced mushrooms, 1 diced onion, 2 diced carrots, 3 minced cloves of garlic, 6 cups of vegetable broth, 1 cup of heavy cream, salt and pepper to taste, and 2 tablespoons of olive oil.
2. Set your Instant Pot to the 'Sauté' mode and add 2 tablespoons of olive oil. Allow the oil to heat for about 1-2 minutes until it shimmers.
3. Add the diced onion and carrots to the pot. Sauté for about 3-4 minutes, stirring occasionally, until the onion becomes translucent and the carrots start to soften.
4. Stir in the minced garlic and sliced mushrooms. Cook for an additional 2-3 minutes, until the mushrooms are tender and have released their moisture.
5. Add the wild rice to the pot, stirring well to combine with the sautéed vegetables.
6. Pour in 6 cups of vegetable broth, ensuring that the rice is fully submerged. Season with salt and pepper to taste.
7. Close the lid of the Instant Pot, ensuring the valve is set to 'Sealing'. Set the Instant Pot to 'Manual' or 'Pressure Cook' on high pressure for 30 minutes.
8. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
9. Open the lid and stir the soup. Add 1 cup of heavy cream, mixing well to incorporate it into the soup.
10. Taste the soup and adjust seasoning with additional salt and pepper if desired.
11. Serve the soup hot, garnished with fresh herbs if you like, and enjoy your delicious Instant Pot Wild Rice and Mushroom Soup!