A Comforting Instant Pot Wild Rice Soup

This Instant Pot Wild Rice Soup makes for some super creamy, healthy, and delicious comfort food perfect for any time of year!

Photo byKristen Wood | MOON and spoon and yum

Why You Will Love This Recipe

• Creamy, hearty, and comforting.
• Easy to make — no prior soaking of the beans needed!
• Packed with healthy, wholesome, nutritious ingredients.
• Great served right away or meal prepped for excellent leftovers.
• Vegan, dairy-free, soy-free, gluten-free, and refined sugar-free.

Ingredients

• 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

Instructions

• Place raw cashews into a bowl, cover with hot water and set aside to soak while you prepare your soup.
• Press the saute button on your Instant Pot. Add oil, carrots, pepper, and onion. Saute for 10 minutes.
• Stir in spices thyme through red chili flakes. Cook while stirring for 2 minutes.
• Stir in broth, beans, and rice. Add bay leaves.
• Place lid on Instant Pot, close the steam valve, set on manual high pressure for 45 minutes.
• Let pressure release naturally for 10 minutes.
• Press cancel, release the steam and remove the lid.
• Drain the soaked cashews and place in a blender with 2 cups of prepared soup. Blend until smooth. Pour back into remaining soup.
• Stir well. Add rice wine, sugar and black pepper. Salt to taste.
• To serve, top with crushed nori and a drizzle of avocado oil.
• Enjoy!

This recipe originally appeared on MOON and spoon and yum.