Directions

1. Set to "sear" and add oil. When hot, add shallots, garlic, celery, and salt. Cook until golden brown. Add mushrooms, orzo pasta, and vegetable stock.
2. Close lid and lock. Set to "soup" and adjust for 3 minutes.
3. When done, quick release and make sure all pressure is released before opening lid.
4. Carefully open lid and stir in spinach. Season with sea salt and fresh ground black pepper. Garnish soup with basil pesto.