Instant Pot Wild Rice Mushroom Soup

Add wild rice, sliced mushrooms, chopped onion, chopped celery, minced garlic, vegetable broth, salt, black pepper powder, and poultry seasoning to the Instant Pot inner steel pot

Stir ingredients thoroughly to distribute evenly

Cover with lid and set the vent valve to sealing position

Pressure cook on high pressure for 45 minutes, ensuring a tight seal

During the last 5 minutes of cooking, prepare the roux in a separate saucepan over medium heat

Heat olive oil in the saucepan until shimmering

Add all-purpose flour to the heated oil and cook for 2 minutes, stirring continuously to prevent burning

Gradually pour coconut milk into the flour mixture, whisking until smooth and well combined

Continue cooking the roux for 2 minutes until slightly thickened, then remove from heat

Once the Instant Pot beeps and cooking time is complete, turn off the pressure cooker and perform a quick release of the pressure

Add the prepared roux to the cooked soup base and stir until fully incorporated and creamy

Serve warm, garnished with fresh herbs if desired, accompanied by crusty bread or crackers and a side salad