Vegan Wild Rice Soup in the Instant Pot
Vegan Wild Rice Soup is easy to make in the Instant Pot pressure cooker. It’s creamy and comforting while being dairy-free, gluten-free, and oil-free.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings6
Calories309kcal
Ingredients
Report this ad
- 1 cup diced onion
- 2 cloves garlic minced
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup dried chickpeas(garbanzo beans) soaked for a few hours or overnight
- 1 cup wild rice
- 1 bay leaf
- 1 teaspoon dried thyme
- 5 cups vegetable broth or water
- 1/2 cup raw cashews (soaked for 30 minutes in hot water if you don’t have a high speed blender)
- 1/2 cup water
- salt to taste
- pepper to taste
Instructions
-
Using the Saute function, saute the onions in a splash of water until they are softened and slightly translucent.
-
Add the garlic and saute for about 30 seconds more.
-
Add the carrots and celery and a few more splashes of water, as necessary, if the pot is dry. Saute for a few minutes until the vegetables are softened.
-
Add the chickpeas, wild rice, bay leaf, thyme, and vegetable broth or water and stir to combine.
-
Close the lid and set the timer for 25 minutes on Manual.
-
Allow the pressure to release naturally.
-
Meanwhile, in a high-speed blender such as a Vitamix, blend the cashews and 1/2 cup water until very smooth.
-
Remove the lid once the pressure has released. Add the cashew mixture and stir well. Add salt and pepper, to taste, and enjoy!
Calories: 309kcal | Carbohydrates: 51g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Sodium: 825mg | Potassium: 627mg | Fiber: 9g | Sugar: 8g | Vitamin A: 81.6% | Vitamin C: 6.5% | Calcium: 6.9% | Iron: 20.4%