Instant Pot Wild Mushroom & Wild Rice Soup

1. Put all the ingredients except butter, almond flour, and almond milk into the Instant Pot. Cook for 45 minutes at high pressure. Release steam using the valve on top.
2. When the soup is done, melt the butter in a saucepan. Whisk in the almond flour.
3. Let the mixture cook for a minute or two, then whisk in the almond milk, a little bit at a time, until you have a smooth, thickened sauce.
4. Mix the creamy sauce from the saucepan with the soup in the Instant Pot.
5. Enjoy your soup with a toasted piece of sourdough!