Vegan Wild Rice Soup in the Instant Pot

Step 1

Using the Saute function, saute the onions in a splash of water until they are softened and slightly translucent.

Step 2

Add the garlic and saute for about 30 seconds more.

Step 3

Add the carrots and celery and a few more splashes of water, as necessary, if the pot is dry. Saute for a few minutes until the vegetables are softened.

Step 4

Add the chickpeas, wild rice, bay leaf, thyme, and vegetable broth or water and stir to combine.

Step 5

Close the lid and set the timer for 25 minutes on Manual.

Step 6

Allow the pressure to release naturally.

Step 7

Meanwhile, in a high-speed blender such as a Vitamix, blend the cashews and 1/2 cup water until very smooth.

Step 8

Remove the lid once the pressure has released. Add the cashew mixture and stir well. Add salt and pepper, to taste, and enjoy!