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Export 11 ingredients for grocery delivery
Step 1
Combine the wild rice, mushrooms, chickpeas, onion flakes, garlic powder, poultry seasoning, thyme, rosemary, and pepper in the Instant Pot. Add the stock, vegetables, and salt.
Step 2
Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 42 minutes. Once the cooking cycle is done, let the pressure release naturally.
Step 3
Open the lid and stir in the cashew cream. Select the Sauté setting and simmer until thickened to your preference, 2 to 3 minutes. Taste for seasoning, adjusting if needed.
Step 4
If you would like the soup a bit thinner, add more stock and let heat a few minutes. Select the Cancel setting. Serve the soup hot.
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