Creamy Wild Rice Mushroom Stew

We all love coming home to a pot of creamy stew on the stove. The Instant Pot speeds up the process for this recipe, but you could easily convert to a stovetop recipe instead!

Author

PLANTSTRONG

Category

Ingredients

• 1 medium yellow onion diced
• 3 stalks celery diced
• 1 cup carrots diced
• 8 oz Crimini mushrooms sliced
• 1 cup wild and brown rice blend (Bob’s Red Mill)
• ½ cup green lentils
• 3 cups PLANTSTRONG Unsalted Organic Shiitake Mushroom Broth
• 4 cloves garlic minced
• 2 Tablespoons Dijon mustard
• 1 Tablespoon low sodium tamari
• 3 teaspoons savory thyme
• 2 teaspoons poultry seasoning
• 2 bay leaves
• 1 teaspoon cracked black pepper
• 3 cups lacinato kale, stripped and chopped
• ¼ cup whole wheat flour
• 1 ½ cups unsweetened plant milk

Directions

1. Set Instant Pot to saute, and add onion, celery and carrot - cook and stir for five minutes.
2. Add mushrooms, rice, lentils, broth, garlic, mustard, tamari and spices. Cook on soup setting for 30 minutes.
3. Allow to naturally release.
4. Meanwhile, in a small saucepan, whisk together the flour and milk over medium heat until thickened.
5. Once pressure is released, open Instant Pot and remove bay leaves.
6. Stir the milk mixture and chopped kale into the Instant Pot, cover and let sit for five minutes. Salt to taste.