Instant Pot Wild Rice Soup
This Instant Pot Wild Rice Soup makes for some super creamy, healthy, and delicious comfort food perfect for any time of year! Made with a blend of wild rice, cannellini beans, vegetables, and spices in a creamy cashew base, this electric pressure cooker wild rice soup is certain to win you over with its ease and stunning flavors!
Why You Will Love This Recipe
- Creamy, hearty, and comforting.
- Easy to make — no prior soaking of the beans needed!
- Packed with healthy, wholesome, nutritious ingredients.
- Great served right away or meal prepped for excellent leftovers.
- Vegan, dairy-free, soy-free, gluten-free, and refined sugar-free.
What is Wild Rice?
Wild rice isn’t actually rice, but the seeds of a wild aquatic grass native to North America. Wild rice is rich in fiber and protein.
What Ingredients Are Needed to Make Vegan Wild Rice Soup?
- Avocado oil.
- Onion, carrots, bell pepper.
- Thyme, garlic powder, sage, red chili flakes, coconut sugar, black pepper and bay leaf.
- Vegetable broth.
- Cannellini beans.
- Wild rice.
- Cashews.
- Rice wine.
- Nori.
- Salt.
How to Make Vegan Instant Pot Wild Rice Soup
-
Soak cashews.
2. Saute onion, peppers, and carrots in avocado oil.
3. Prep spices.
4. Prepare broth.
5. Add spices. Cook for a few minutes.
6. Add broth.
7. Add beans.
8. Add wild rice.
9. Stir.
`10. Add bay leaves.
11. Cook on manual high pressure for 45 minutes.
12. In a blender combine two cups of the soup with soaked, drained cashews.
13. Blend until smooth.
14. Pour the creamy cashew base into the Instant Pot.
15. Stir.
16. Add rice wine, sugar, and black pepper. Salt to taste.
17. Serve in a bowl.
18. Crush a sheet of nori seaweed.
19. Sprinkle crushed nori on soup, drizzle with avocado oil, and enjoy!
A Few Tips for Making Vegan Wild Rice Soup
Soak the cashews!
For the creamiest results, be certain to soak the cashews the entire time the soup is cooking.
Save it for later.
This soup stores well. Simply put the soup into airtight containers in the refrigerator for up to one week. To reheat, place the soup in a pot over medium heat and cook until warmed throughout, or place in the Instant Pot on saute mode until warm.
Garnish with carrot bacon for a deliciously savory touch!
Common Recipe Questions
Do I need to soak the beans first?
No. This recipe is written for dry unsoaked beans. No soaking necessary!
Can I use soaked beans?
Yes! Cook for 35 instead of 45 if you do so.
Can I omit the sugar or use a different sweetener?
Yes. You can omit it or use any sweetener of your choice (sugar, maple syrup, etc.). Or a sugar-free sweetener of choice!
Does this soup freeze well?
Yes, this wild rice soup freezes and thaws/cooks well. To freeze, make sure the soup is completely cool (cold) before storing it in freezer-safe bags or containers. To reheat, simply let it thaw in the fridge overnight and then place in a pot over medium heat until warmed throughout.
More Soup Recipes You Will Love
Instant Pot Vegan Split Pea Soup with Za’atar
Instant Pot Broccoli Cheddar Soup
Vegan Cashew Carrot Ginger Soup
Vegan Instant Pot Mexican-Spiced White Bean Soup
Instant Pot Wild Rice Soup
Ingredients
- 1/2 cup raw cashews
- 2 tablespoons avocado oil
- 1 cup chopped carrots
- 1 bell pepper chopped
- 1 onion chopped
- 1 tablespoon dried thyme leaves
- 2 teaspoons garlic powder
- 1/2 teaspoon dried sage
- 1/4 teaspoon red chili flakes
- 8 cups vegetable broth
- 1 cup wild rice
- 1 cup dried cannellini beans unsoaked
- 2 bay leaves
- 2 teaspoons mirin rice wine
- 1 teaspoon coconut sugar
- pinch of black pepper
- sea salt to taste
- nori seaweed to garnish
Instructions
- Place raw cashews into a bowl, cover with hot water and set aside to soak while you prepare your soup.
- Press the saute button on your Instant Pot. Add oil, carrots, pepper, and onion. Saute for 10 minutes.
- Stir in spices thyme through red chili flakes. Cook while stirring for 2 minutes.
- Stir in broth, beans, and rice. Add bay leaves.
- Place lid on Instant Pot, close the steam valve, set on manual high pressure for 45 minutes.
- Let pressure release naturally for 10 minutes.
- Press cancel, release the steam and remove the lid.
- Drain the soaked cashews and place in a blender with 2 cups of prepared soup. Blend until smooth. Pour back into remaining soup.
- Stir well. Add rice wine, sugar and black pepper. Salt to taste.
- To serve, top with crushed nori and a drizzle of avocado oil.
- Enjoy!
Oh I love this instant pot wild rice soup recipe. Not only it is so healthy, but it is really delicious — so creamy! What I like the most is the flavor combination of the spices, really a game changer. So yup… hehe, I really find comfort in these kind of dishes, so this recipe is definitely on my favorite ‘comfort food recipes’ already! Thank you for sharing this amazing recipe 🙂
This makes me so happy to hear. Thanks so much for sharing! 🙂
I made this soup tonight, but added dried shitake pieces to the mix before closing the lid of the Instapot. I added pre-cooked frozen white navy beans to the soup, along with the blended cashew mix. This helped cool down the soup faster too. It was amazing!
This was delicious! Perfect for a cozy fall or winter night inside. My only tweak next time would be using a little less thyme – perhaps 1/2-3/4 tbsp. I should also add – I hate chunks of onion but appreciate the flavor they add to soups, so I sautéed them separately and blended them with the cashews. Worked out quite well! I love how creamy this was. My carnivorous husband didn’t believe that it was a vegan soup because of how creamy and flavorful it was. Will definitely make again!
I’m so happy to hear you both enjoyed it! Thanks so much for taking the time to share! 🙂
I’m soaking beans right now for tomorrow’s dinner and might make this instead! Looks delicious!
I love the sound of this! I just pinned it and it’s getting made next week!