pepper flakes/black pepper and fresh herbs for garnish
Set your Instant Pot to sauté. Add the oil, when hot then add onion, garlic, jalapeño, mushrooms and a good pinch of salt. Cook for 2 to 3 mins. (You can also add 1/4 cup white wine and cook for a min)
Add the rice, spices, herbs, salt, water/broth and salsa**. Mix well. (At this point, you can also add in some (1 cup) rehydrated soy curls or any vegan chicken substitutes if you like.) Close the lid and cancel saute.
Pressure cook for 30 to 35 mins(hi pressure). Then let the pressure release naturally before opening.
Open the lid and give it a good mix. Add vegan cream cheese or cashew cream. Set to sauté and mix well. Let the mixture start to boil. Once it has heated through, taste and adjust the salt, flavor and heat. At this point, you can also fold in some baby spinach or other baby greens and Add more liquid if needed for soupier.
Switch off sauté and let sit for a min. Garnish with generous black pepper or pepper flakes. Serve with garlic bread, crackers or other sides..
The soup is easily made nutfree with a soy based cream cheese or non dairy cream. For oil-free, saute in 2 tbsp broth. Deglaze as needed.Saucepan: Follow Step 1 in a large saucepan over medium heat for 4 to 5 mins. Remove half of the mushrooms. Add rice, spices, salt, salsa, 5 cups broth and mix well. Partially cover and cook for 50 to 55 minutes or until rice is tender. Add in the mushrooms and vegan cream cheese and simmer for a few mins.Variations:**Omit salsa and taco seasoning and add some sage, thyme and parsley for italian profile rice mushroom soup. Add some carrots and celery with the onion.Nutrition is for 1 Serve