Heat (an extra) 1 tablespoon butter or olive oil in a stockpot on medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally. Add broccoli, mushrooms, chopped potatoes, and carrots. Stir for another 1-2 minutes.

Add in the chicken broth, water, almond milk, and salt. Stir to combine.

Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.

Serve warm and enjoy!

Combine chicken broth, almond milk, water, wild rice, broccoli, mushrooms, garlic, carrots, potatoes, onion, and salt in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.

Cover and cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest and naturally release the pressure for 10 minutes. Open the vent and quick release the remaining pressure.

Taste and season with salt and pepper as needed.

Serve warm and enjoy!