Creamy Wild Rice Instant Pot Soup

The perfect vegan soup for chilly nights and sick days

Creamy Wild Rice Instant Pot Soup

This new spin on an old classic will have the whole family singing your praises while you watch them unknowingly eat a bunch of healthy veggies. Wild Rice Soup is quickly whipped up in the Instant Pot with mirepoix, mushrooms, collard greens and velvety cashew cream for an easy, filling, and nutritious dinner. Serve it with some crusty bread and top it was some homemade cashew parmesan and/or red pepper flakes.

Creamy Wild Rice Instant Pot Soup

Healthy, vegan, comforting, oil-free soup

Makes: 4 Servings

Prep time: 15 mins

Cook time: 45 mins

Ingredients:

• 1 cup cashews, soaked
• 5 carrots, diced
• 5 celery stalks, diced
• 1 yellow onion, diced
• 5-7 garlic cloves, minced
• 8 oz cremini mushrooms, chopped
• 4 cups collard greens, center stems removed and chopped
• 1 cup wild rice blend
• ½ tsp thyme
• 1 ½ tsp poultry seasoning
• 4 cups vegetable broth
• 2 Tbsp white wine
• 1 Tbsp miso paste
• 2 Tbsp nutritional yeast
• 1 ½ cups water
• salt and pepper, to taste

Instructions:

1. Set the Instant Pot to ‘saute’ and allow to heat up. Then saute the onions and garlic for about 3-4 minutes, using small amounts of water to keep from sticking.
2. Turn the Instant Pot off and add the carrots, celery, rice, broth, mushrooms, thyme, and poultry seasoning to the onions and garlic. Stir to combine.
3. Put the lid on the Instant Pot, set the steam nozzle to ‘sealing’, and set on pressure cooking ‘high’ setting for 45 min.
4. When there are still a few minutes left on the Instant Pot, prepare the cashew cream: combine soaked cashews, miso paste, nutritional yeast, and water in a high speed blender. Blend until velvety smooth.
5. Once Instant Pot is done pressure cooking, release the steam using the steam nozzle. Then stir in the cashew cream, white wine, and collard greens. Allow to sit for roughly 3 minutes (giving the collard greens time to soften).
6. Add salt and black pepper to taste.
7. Serve with some crusty bread and enjoy!

I love wild rice soup.  It’s so comforting and it takes me back to the chicken wild rice soup my mom used to make in her crockpot when we kids got sick.  This creamy, vegan version is the recipe I could see myself making for my future spawn when they get sick. Using the Instant Pot makes it so easy.  It’s basically a ‘set it and forget it’ kind of recipe.

I do include instructions to saute the onions and garlic before adding all the other ingredients and cooking the soup.  Let me tell you why. For some reason that I just cannot figure out, whenever I make soups in a slow cooker or Instant Pot that use onion and garlic, the soup develops a very strange onion-y smell (and not the good kind of onion-y) that permeates the flavor of the soup.  No other flavors you add can distract from it. However, if I just saute the onions and garlic FIRST, then make the soup, I avoid the weird smell/taste situation. So I just do that. If you don’t care about weird smells and tastes, feel free to skip that step.

So if your #vegansuperpowers run out and you happen to get sick this winter, may this soup bring you comfort, rest, and health.  

Happy Cooking!

-Courtney