Step 1

Prep the ingredients. Dice all the vegetables, mushrooms, garlic and prepare seasonings, stock and rinse the rice briefly.

Step 2

Sauté. Turn the Instant Pot on and press the Sauté function key. Add the butter and once hot, add onions and cook for 2-3 minutes to soften. Then add the celery, carrots and mushrooms and stir for a minute. Press Cancel to stop the Sauté process.

Step 3

Add the 6 cups of stock (all vegetable or chicken or 4 cups veggie stock and 2 cups mushroom stock or water and a stock cube). Add the rest of the ingredients for the cooking stage and stir through well.

Step 4

Secure and lock the lid. make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 30 minutes on HIGH pressure for wild rice blend) and 35 minutes for all wild rice. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 15-16 minutes and then the 30-minute timer will begin.

Step 5

Once the timer is done, allow the pressure to release naturally for 10-15 minutes. Then use the quick release method to let off the remaining pressure (press the steam knob down or point to Venting on older models).

Step 6

In the meantime, pan-fry a few sliced mushrooms and prepare all finishing ingredients.

Step 7

Combine flour and water in a bowl and whisk until smooth. This slurry will be used to thicken the finished soup. You can do this during the natural release stage.

Step 8

Open the lid, add in the baby spinach and stir well. It should wilt in the hot soup. Stir the flour and water slurry into the hot soup followed by the cream and Parmesan cheese. Stir everything through to thicken and come together. Taste for salt and pepper and add more as desired.

Step 9

Serve with some fresh parsley, extra Parmesan and those pan-fried mushrooms on top.