Instant Pot Vegan Wild Rice Soup

Prep Time: 30 mins Cook Time: 20 mins Servings: Servings: 6 Source: instantveg.com

Ingredients

To Cook The Wild Rice
1/2 cup wild rice
1 1/2 cups water

For The Cashew Cream:
1/2 cup raw cashews
1 cup water

For The Wild Rice Soup:
1 cup carrots 
1 cup celery 
1 cup onion 
2 cups potatoes 
3 cups water
3 tbsp oil
1 Tbsp nutritional yeast 
1 ¼ tsp salt 

Directions

Prep: Cut the onion, carrots, and celery into 1/2" or 1cm pieces. Cut potatoes½ into 1" pieces.
Cook the wild rice: Add rice and 1 ½ cups water to the Instant Pot. Pressure cook for 20 minutes.
Do a quick release when done. Drain the cooked rice and set aside.
Make cashew cream: Blend 1 cup of water and ½ cup of raw cashews until very smooth.
Add carrots, onion, and celery to the Instant Pot and sauté for 5 minutes.
Add potatoes, cooked wild rice, and 3 cups water to the sautéed veggies. Pressure cook for 10 minutes. Allow the Instant Pot to release pressure naturally for 10 minutes and then do a quick release.
Gently stir in the cashew cream, nutritional yeast, and salt.

Notes

1 cup of carrots is equal to about 3 medium carrots.

I make this wild rice soup recipe without oil. For a richer flavor, you can add 1 Tbsp vegetable oil, olive oil, or vegan butter when sautéing the onion, carrots, and celery.

To make this soup on the stovetop, boil the wild rice and water for 45 minutes until tender, and simmer the combined ingredients for about 30 minutes or until potatoes are cooked through.

Nutrition