Dump & Done Wild Rice Soup


  • 1 cup pure wild rice or a wild rice blend
  • 1 cup dried mushrooms
  • 1/2 to 3/4 cup dried chickpeas
  • 2 tablespoons onion flakes
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 4 1/2 cups vegetable stock
  • 1 to 2 cups vegetables
  • 1 teaspoon salt
  • 1/2 heaping cup raw cashews
  • 1 cup water
  • 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.
  • Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 42 minutes. Once the cooking cycle is done, let the pressure release naturally.
  • Meanwhile, make the cashew cream by blending the ingredients on high for 5 minutes, or until smooth. Alternatively, substitute with 1 cup non-dairy cream.
  • Open the lid and stir in the cashew cream. Select the Sauté setting and simmer until thickened to your preference, 2 to 3 minutes. Taste for seasoning, adjusting if needed.
  • 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.
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