This is one of our family’s favourite instant pot comfort soup recipes that has been adapted from A Couple Cooks. Pair with my homemade herbed focaccia for a perfect winter meal.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 stalks of celery, chopped
- 4 carrots, chopped
- 4-6 cloves garlic, minced
- 1 tablespoon dried thyme
- 2 tablespoons dried oregano
- 2 teaspoons dried sage
- 8 cups vegetable broth
- 1 cup wild rice
- 1 cup dried white beans
- 1-2 teaspoons salt (to taste)
- 1/2 teaspoon black pepper
- 1/2 cup raw cashews
- 1 tablespoon Bragg’s (or soy sauce)
Yield: 6 servings
Saute vegetables in the instant pot (on the saute setting) with the olive oil until onions approach translucent. Add garlic and herbs and continue to cook until fragrant (approx. 2-4 minutes).
Add broth, wild rice, dried beans, salt and pepper. Lock the lid with the pressure release sealed.
Cook on high pressure for 55 minutes. When finished, quick release the steam by carefully turning the pressure release valve to venting.
Remove 2 cups of the hot soup and place in a high power blender. Add the cashews and blend on high until creamy and smooth (1-2 minutes). Pour the creamed soup back into the instant pot. Season with salt and Bragg’s to taste.