Step 1

Soak the cannellini beans for 15 minutes in cool water while you prep the rest of the ingredients.

Step 2

Lightly grease the inner pot of the Instant Pot. This is optional but helps prevent the rice from sticking to the bottom and makes cleanup easier. If you are oil-free, skip this step.

Step 3

Place the onions, carrots, celery, garlic, mushrooms, soaked cannellini beans, wild rice, vegetable broth, water, 2 teaspoons kosher salt, black pepper to taste, and bouquet garni in the Instant Pot. Stir to combine.

Step 4

Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook (or Manual) setting at high pressure and set the cook time to 45 minutes.

Step 5

Once the 45-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting. Open the pot and remove the bouquet garni.

Step 6

While the pressure is releasing, make the slurry: whisk together the plant-based milk and cornstarch or arrowroot powder, whisking well until no clumps remain.

Step 7

Select the Sauté setting. Once the soup is starting to boil, add the cornstarch or arrowroot slurry to the Instant Pot, along with a few pinches of kosher salt and stir well to incorporate. Heat for approximately 5 minutes, or until the soup has thickened (arrowroot powder takes less time to thicken). The soup will also thicken as it rests.

Step 8

If you want the soup to be extra creamy, run an immersion blender through about half of the soup (or transfer half of it to a stand blender) and roughly purée. Stir well so the unblended soup is incorporated into the blended soup.

Step 9

Store leftovers in an airtight container in the fridge for up to 5 days.