Step 1

Chop the veggies and add them to a large soup pot along with, 3 tablespoons broth, oregano, thyme, parsley, dry mustard, and salt. Stir and cover.

Step 2

Cook over medium heat for 5-7 minutes to slightly soften the veggies.

Step 3

Stir in the rice and cook a few more minutes.

Step 4

Add the remaining ingredients, 4 cups veggie broth, 1 and 1/2 cups water, miso, nutritional yeast, white beans, and bay leaves.- Bring to a boil.

Step 5

Reduce the heat, cover and let simmer for 30-40 min, or until the rice is fully cooked.

Step 6

Remove the bay leaves.

Step 7

Serve each bowl topped with fresh parsley, fresh ground pepper, and cashew parm.

Step 8

Add a bit of oil or vegetable broth cook and the celery, onion, and carrots. Sauté until they begin to soften.

Step 9

Cancel the cooking mode and add in the remaining ingredients including seasonings.

Step 10

Set the Instant Pot to 22 minutes using the manual/pressure cook feature.

Step 11

Allow it to naturally release pressure before opening the lid.