Dump & Done Wild Rice Soup

Check out this delicious recipe from Vegan Richa’s Instant Pot Cookbook: 150 Plant-Based Recipes from Indian Cuisine and Beyond, available on May 24th from Hachette Go.
This soup is another staple for the fall and winter months. Wild rice and mushrooms paired with simple herbs give you this amazing, creamy, and delicious flavor profile. I give a range for chickpeas from ½ to ¾ cup (100 to 150 g); I usually use ½ cup, but if you like more chickpeas in your soup, use ¾ cup. This soup can also be made into a great jar gift. Just put the first nine ingredients in a jar and pack it with instructions to add the rest of the four ingredients and then pressure cook. Since the pressure-cooking time is longer for the wild rice, or a blend, you’ll want to use hearty vegetables, or omit the vegetables, because vegetables will definitely overcook in that much time. Adjust the final consistency by adding more stock or cream as desired.

INSTRUCTIONS

1. Combine the wild rice, mushrooms, chickpeas, onion flakes, garlic powder, poultry seasoning, thyme, rosemary, and pepper in the Instant Pot. Add the stock, vegetables, and salt.
2. Lock the lid into place and set the Pressure Release valve to Sealing. Pressure Cook on High pressure for 42 minutes. Once the cooking cycle is done, let the pressure release naturally.
3. Meanwhile, make the cashew cream by blending cashews and water on high for 5 minutes, or until smooth. Alternatively, substitute with 1 cup non-dairy cream.
4. Open the lid and stir in the cashew cream. Select the Sauté setting and simmer until thickened to your preference, about 2 to 3 minutes. Taste for seasoning, adjusting if needed.
5. If you would like the soup a bit thinner, add more stock and let heat a few minutes. Select the Cancel setting. Serve the soup hot. Enjoy!