Recipe
Instant Pot Vegan Wild Rice Soup
A healthy vegan take on a hearty Minnesota classic. This vegan Instant Pot Wild Rice Soup is gluten free, dairy free, and soy free.
Ingredient batch: 1× original. Base yield: 6 servings.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 6 servings
- Prep
- 30 minutes
- Cook
- 20 minutes
- Total
- 60 minutes
- Additional Time
- 10 minutes
Ingredients
To Cook The Wild Rice
- 118 mL wild rice $3.50 (volume measure)
- 355 mL water (volume measure)
For The Cashew Cream
- 118 mL raw cashews $1.04 (volume measure)
- 237 mL water (volume measure)
For The Wild Rice Soup
- 237 mL carrots $0.20 (volume measure)
- 237 mL celery $0.20 (volume measure)
- 237 mL onion $0.21 (volume measure)
- 473 mL potatoes $0.21 (volume measure)
- 710 mL water (volume measure)
- 15 mL nutritional yeast $0.38 (volume measure)
- 6.2 mL salt $0.01 (volume measure)
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 6 servings.
- 1/2 cup wild rice $3.50
- 1 1/2 cups water
- 1/2 cup raw cashews $1.04
- 1 cup water
- 1 cup carrots $0.20
- 1 cup celery $0.20
- 1 cup onion $0.21
- 2 cups potatoes $0.21
- 3 cups water
- 1 Tbsp nutritional yeast $0.38
- 1 ¼ tsp salt $0.01
Instructions
- Prep: Cut the onion, carrots, and celery into 1/2" or 1cm pieces. Cut potatoes½ into 1" pieces.
- Cook the wild rice: Add rice and 1 ½ cups water to the Instant Pot. Pressure cook for 20 minutes . Do a quick release when done. Drain the cooked rice and set aside .
- Make cashew cream: Blend 1 cup of water and ½ cup of raw cashews until very smooth.
- Add carrots, onion, and celery to the Instant Pot and sauté for 5 minutes .
- Add potatoes, cooked wild rice, and 3 cups water to the sautéed veggies. Pressure cook for 10 minutes. Allow the Instant Pot to release pressure naturally for 10 minutes and then do a quick release.
- Gently stir in the cashew cream, nutritional yeast, and salt.
Notes
1 cup of carrots is equal to about 3 medium carrots. 1 cup of chopped onion is equal to about 1 medium onion or 1/2 of a large onion. 2 cups of potatoes is equal to about 2-3 medium-sized potatoes. For the potatoes, I don't peel them when I make this soup, since potato skins contain potassium, fiber, antioxidants, folate, and other minerals . But you can certainly peel them if you prefer. I make this wild rice soup recipe without oil. For a richer flavor, you can add 1 Tbsp vegetable oil, olive oil, or vegan butter when sautéing the onion, carrots, and celery. To make this soup on the stovetop, boil the wild rice and water for 45 minutes until tender, and simmer the combined ingredients for about 30 minutes or until potatoes are cooked through.
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