Instant Pot Creamy Wild Rice Soup

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Instant Pot Creamy Wild Rice Soup

Author: Riley Shaia

Ingredients

• 2 cloves of garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 can canned chickpeas, drained and rinsed
• 1 cup wild rice
• 1 bay leaf
• 1 tsp. dried thyme
• 5 cups vegetable broth or water
• Juice of 1 lemon or more to taste
• 1/4 cup nutritional yeast
• 1/2 cup raw cashews ( soaked for 30 minutes in hot water if you don't have a high speed blender)
• 1/2 cup water
• Salt and pepper to taste

Instructions

1. Using the the saute function in the instant pot, saute garlic with a splash of water for 30 seconds. Add the carrots and celery and a few more splashes of water as necessary if the pot is dry. Saute the vegetables until softened.
2. Add the chickpeas, wild rice, bay leaf, thyme, and vegetable broth or water and stir to combine.
3. Close the lid and set to high pressure for 25 minutes.
4. Once done allow the pressure to release naturally.
5. Meanwhile, in a high-speed blender. blend the cashews, water and lemon juice until very smooth.
6. Remove the lid once the pressure has been released. Add the cashews mixture and stir well. Add salt and pepper to taste and enjoy.

Notes:

If desired you can use one cup of dried chickpeas soaked overnight instead of canned chick peas.