Instant Pot Wild Rice Soup
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(44)
Ingredients
6 servings
- 1/2 cup raw cashews
- 2 tablespoons avocado oil
- 1 cup chopped carrots
- 1 bell pepper (chopped)
- 1 onion (chopped)
- 1 tablespoon dried thyme leaves
- 2 teaspoons garlic powder
- 1/2 teaspoon dried sage
- 1/4 teaspoon red chili flakes
- 8 cups vegetable broth
- 1 cup wild rice
- 1 cup dried cannellini beans (unsoaked)
- 2 bay leaves
- 2 teaspoons mirin rice wine
- 1 teaspoon coconut sugar
- pinch of black pepper
- sea salt (to taste)
- nori seaweed (to garnish)
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Preparation
Step 1
Soak
Step 2
Place raw cashews into a bowl, cover with hot water and set aside to soak while you prepare your soup.
Step 3
Saute
Step 4
Press the saute button on your Instant Pot. Add oil, carrots, pepper, and onion. Saute for 10 minutes.
Step 5
Stir in spices thyme through red chili flakes. Cook while stirring for 2 minutes.
Step 6
Stir in remaining ingredients
Step 7
Stir in broth, beans, and rice. Add bay leaves.
Step 8
Cook for 45 minutes
Step 9
Place lid on Instant Pot, close the steam valve, set on manual high pressure for 45 minutes.
Step 10
Let pressure release naturally for 10 minutes.
Step 11
Press cancel, release the steam and remove the lid.
Step 12
Drain and blend
Step 13
Drain the soaked cashews and place in a blender with 2 cups of prepared soup. Blend until smooth. Pour back into remaining soup.
Step 14
Stir well. Add rice wine, sugar and black pepper. Salt to taste.
Step 15
Serve
Step 16
To serve, top with crushed nori and a drizzle of avocado oil.
Step 17
Enjoy!
Step 18
Save recipe for the next time?
