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
- 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
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%