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
Regarding salt: I recommend adding salt to taste. The amount you will you will vary based on your personal preference and the broth you are using. The vegetable broth I used here contained salt so I didn't add any additional salt. If you use an unsalted vegetable broth (which I often do) you will find yourself adding 1/2 tsp salt (or to taste).
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