Step 1

Set Instant Pot to Saute Function and add the oil and onions, stirring for 2-3 minutes.  Add the mushrooms and garlic and saute, stirring,  4-5 minutes, until fragrant.

Step 2

At the same time, chop the carrots and celery.  When the onions and mushrooms soften add the rice and saute for one minute. At this point, you could deglaze with white wine, scraping up any browned bits, (or skip it), and cook this off for 1-2 minutes.

Step 3

Add the carrots, celery, veggie broth, water, thyme, bay leaves, salt and pepper and turmeric. Give a good stir, again, scraping up any browned bits.

Step 4

Set Instant Pot to High for 24 minutes. Naturally release, for 10 minutes, then manually release.

Step 5

Stir in the sour cream (or coconut milk or cashew cream), and taste, adjusting for salt and pepper.

Step 6

***If going the vegan route– keep in mind, sour cream adds a nice tanginess-  which you can replicate by adding a few drops of lemon juice or AC vinegar to the soup to brighten it up.

Step 7

Stir in the fresh chopped spinach just before serving.

Step 8

Serve with crusty bread and a sprinkling of fresh Italian parsley, parmesan or other optional garnishes.