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.