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For the Instant Pot method:
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Press Instant Pot's Saute function. Once heated, add oil, onions, carrots, celery and garlic. Saute, stirring frequently, for about 4-5 minutes.
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Add mushrooms, paprika, rice, and broth. Give it a good stir then seal the lid. Press Manual/Pressure Cook button and set the cooking time to 30 minutes and pressure to high.
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When time is up and Instant Pot beeps, manually release the pressure by turning the valve to Vent.
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In a small bowl, whisk coconut milk and gluten-free flour until well combined. Press the Saute button and pour the milk mixture into the soup in the Instant Pot. Mix to combine and let it simmer for about 2-3 minutes, or until it thickens.
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Garnish with fresh thyme and serve right away!
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For the stovetop method:
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Heat oil in a large Dutch oven or pot, over medium-high heat. Add onions, carrots, celery and garlic and saute, stirring frequently, for about 4-5 minutes, until it softens.
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Stir in mushrooms, smoked paprika and cook for an additional 5-7 minutes. Add rice and broth, give it a good mix and bring it to the boil. Once boiling, lower heat and simmer until rice is cooked through, about 30-35 minutes.
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In a small bowl, whisk coconut milk and gluten-free flour until well combined. Pour this mixture over the soup and simmer for an additional 2-3 minutes, or until it thickens slightly.
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Garnish with fresh thyme and serve right away!
