If you love mushrooms then this wild rice mushroom soup is a must try. It is gluten-free and can easily be made vegan by using coconut milk instead of heavy cream. Check out how to make this dump and go wild rice mushroom soup in the instant pot.
Add all the ingredients in the "for pressure cooking" list into the instant pot liner and give it a quick mix.
Close and lock the lid with the pressure release valve in the sealing position.
Cook on the high-pressure mode for 45 minutes.
Allow the pressure to release naturally for 10 minutes and then release the remaining pressure manually by moving the pressure valve in the venting position until the silver pin drops.
Add spinach and give it a good mix.
Add the heavy cream and pepper. Mix well. Adjust salt if needed.
Make cornstarch slurry by mixing cornstarch with water.
Turn the saute mode on, and add the cornstarch slurry a teaspoon at a time.
Turn the saute mode off once you get the desired consistency.
Serve hot.
Notes
To make this a vegan soup, you can use coconut milk instead of heavy cream.
If you don't have fresh herbs, you can use a teaspoon of Italian seasoning.