Instant Pot Wild Rice Soup
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The snow is falling here in Utah and it’s finally starting to look like Winter. This means that I just want to stay inside, keep warm and eat soup…every day. I only recently started using the Instant Pot for soups and it’s been a major game changer. This wild rice soup comes together quickly and easily. You really just throw everything together and forget about it while it cooks. Then, 30 minutes later…SOUP! There is one extra step in this recipe: I like to add blended cashews to add some creaminess. However, if you want to really simplify things you can leave out the cashew cream or add unsweetened, non-dairy milk instead.
I was a little late to the Instant Pot game. I blame my reluctance to join the craze on on a traumatic childhood experience involving an exploding stovetop pressure cooker. I did a LOT of research on these electric pressure cookers before I was convinced that they are not as dangerous as that chipped olive green pressure cooker from my childhood. In fact, they are quite safe. I ended up getting this 6 quart Instant Pot and have been really happy with it.
This soup is suitable for those following an anti-inflammatory or elimination diet (Just be sure to check the ingredients on the vegetable broth you are using if it is store bought. You will want to avoid a broth with tomatoes and peppers if you are on the elimination diet). To make this compatible with an anti-candida diet, simply omit the mushrooms and the cashew cream. You can replace the mushrooms with other vegetables of your choosing and you can replace the cashew cream with an unsweetened non-dairy milk.
I served this soup with some gluten free garlic toast on the side. I’ve been looking for a good bread recipe that is gluten free and vegan and recently found this one from ‘A Little Insanity’ and it blew me away. I highly recommend trying it if you want a soft, homemade, gluten free bread that is made without eggs and dairy.
Did you know that wild rice is not actually a rice? It is an aquatic grass and it’s one of the few grains that is native to North America. It’s high in fiber and protein, full of antioxidants and mades a great, hearty addition to a vegetable soup. Let me know if you try this! I’d love to hear how it goes! If you do make it, tag me on Facebook or Instagram @theveganicpanic so I can see how it turned out!
Instant Pot Wild Rice Soup (vegan, gluten free, soy free and oil free)
Equipment
- Instant Pot
Ingredients
- 3/4 cup wild rice
- 4 cups vegetetable broth
- 2 large carrots chopped
- 5 stalks celery chopped
- 1.5 cup sliced mushrooms
- 1 bay leaf
- 1.5 tsp chopped fresh rosemary
- 1/2 tsp thyme, dry
- 2 cups chopped kale
- 1/2 cup cashews soaked for at least one hour
- 1/2 cup water
- salt to taste, see note
- black pepper to taste
Instructions
- In the Instant Pot pan, combine the vegetable broth, wild rice, carrots, celery, mushrooms, rosemary, thyme and the bay leaf.
- Cook on high pressure for 30 minutes.
- While the soup is cooking, strain and rinse the soaking cashews. Combine the cashews with the 1/2 cup water and blend until smooth.
- Allow the Instant Pot to naturally release steam for 5-7 minutes. Then, manually vent to release steam. Remove the bay leaf.
- Stir the kale and the blended cashew mixture into the soup.
- Add salt and pepper to taste (see note)
Notes
