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.

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 1 hour

Servings servings

Calories 134kcal

Cost $5.75 RECIPE / $0.96 SERVING

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.

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.