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Wild Rice Soup in the Instant Pot

This soup is so filling, absolutely delicious and packed with nutrients. Plus, it won't leave you feeling stuffed and bloated afterwards. The only thing wrong with this soup is that you'll want to eat it all the time!
Course Soup
Keyword dairy-free, plant-based, vegan
Prep Time 20 minutes
Cook Time 25 minutes
Servings 6

Equipment

  • instant pot

Ingredients

  • 1 cup onion
  • 2 cloves garlic
  • 1 cup carrots
  • 1 cup celery
  • 1 cup dried chickpeas
  • 1 cup wild rice
  • 1 bay leaf
  • 3 drops Young Living Thyme essential oil
  • 5 cups broth or water
  • 1/2 cup raw cashews (soaked for 30 minutes in hot water)
  • 1/2 cup water
  • salt + pepper, to taste

Instructions

  • Dice onion, garlic, carrots, and celery
  • Set Instant Pot to saute mode, 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 water as necessary.
  • 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!

Notes

Leftover soup can be refrigerated for a few days and reheated on the stove top.  Enjoy!