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Export 7 ingredients for grocery delivery
Step 1
Prep: Cut the onion, carrots, and celery into 1/2" or 1cm pieces. Cut potatoes½ into 1" pieces.
Step 2
Cook the wild rice: Add rice and 1 ½ cups water to the Instant Pot. Pressure cook for 20 minutes. Do a quick release when done. Drain the cooked rice and set aside.
Step 3
Make cashew cream: Blend 1 cup of water and ½ cup of raw cashews until very smooth.
Step 4
Add carrots, onion, and celery to the Instant Pot and sauté for 5 minutes.
Step 5
Add potatoes, cooked wild rice, and 3 cups water to the sautéed veggies. Pressure cook for 10 minutes. Allow the Instant Pot to release pressure naturally for 10 minutes and then do a quick release.
Step 6
Gently stir in the cashew cream, nutritional yeast, and salt.
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