Instant Pot Wild Rice Soup Recipe

Name: Instant Pot Wild Rice Soup Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Cuisine: American
Ingredients: 1 piece Yellow Onion (1 medium yellow onion); 2 pieces Celery (2 celery ribs); 4 pieces Carrot (4 medium carrots); 8 oz Crimini Mushrooms (8 ounces baby bella mushrooms); 6 cloves Garlic (6 cloves garlic); 2 tbsp Olive Oil (2 tablespoons olive oil); 1 tbsp Dried Thyme (1 tablespoon dried thyme); 2 tbsp Dried Oregano (2 tablespoons dried oregano); 8 cup Vegetable Broth (8 cups vegetable broth); 1 cup Wild Rice (1 cup wild rice (not a wild rice blend)); 1 cup Great Northern Bean (1 cup dried great northern white beans (not canned! The Instant Pot will cook the dry beans)); 2 ½ tsp Kosher Salt (2 ½ teaspoons kosher salt, divided); ½ tsp Black Pepper (½ teaspoon black pepper); 2 tsp Sage (2 teaspoons dried sage); 1 tbsp Soy Sauce (1 tablespoon soy sauce, tamari, or liquid aminos)

Instant Pot Wild Rice Soup Recipe - Main Dish (American)

75 minAmerican

Servings8

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Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Ingredients

For 8 servings

Yellow Onion1 piece · 1 medium yellow onion
Celery2 pieces · 2 celery ribs
Carrot4 pieces · 4 medium carrots
Crimini Mushrooms8 oz · 8 ounces baby bella mushrooms
Garlic6 cloves · 6 cloves garlic
Olive Oil2 tbsp · 2 tablespoons olive oil
Dried Thyme1 tbsp · 1 tablespoon dried thyme
Dried Oregano2 tbsp · 2 tablespoons dried oregano
Vegetable Broth8 cup · 8 cups vegetable broth
Wild Rice1 cup · 1 cup wild rice (not a wild rice blend)
Great Northern Bean1 cup · 1 cup dried great northern white beans (not canned! The Instant Pot will cook the dry beans)
Kosher Salt2 ½ tsp · 2 ½ teaspoons kosher salt, divided
Black Pepper½ tsp · ½ teaspoon black pepper
Sage2 tsp · 2 teaspoons dried sage
Soy Sauce1 tbsp · 1 tablespoon soy sauce, tamari, or liquid aminos

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Steps

1Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
2Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.
3Add 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.
4Add 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.
5Cook 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.)
6Quick release
7Vent 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.
8Using 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.
9Add 1/2 teaspoon kosher salt and the soy sauce. Taste, and adjust seasonings as desired. Garnish with a drizzle of olive oil and fresh ground pepper.