Instant Pot Wild Rice Soup Recipe

Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.

Dice the onion . Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic .

Add the olive oil to the Instant Pot and turn on Saute mode . Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes.

Add the broth, wild rice, dried white beans, 2 teaspoons kosher salt , and black pepper. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.

Cook on High Pressure for 45 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 5 to 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)

Quick release: Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid. Taste a bean to see if it is tender (bean brands can vary). If not, cook on High Pressure for another 5 minutes and do a quick release.

Using a liquid measuring cup, carefully remove 2 cups of the hot soup (including the broth, veggies and rice) to a blender. Drain the cashews and add them to the blender with the dried sage. Blend on high for about 1 minute until creamy. Then pour back into the soup.

Add ½ teaspoon kosher salt and the soy sauce. Taste, and adjust seasonings as desired. Garnish with a drizzle of olive oil and fresh ground pepper.