Prep Time: 8-10min.
Cooking Time: 45 min.
Number of Servings: 7-8
Ingredients:
3 cloves garlic, minced
1 ½ cups carrots, chopped
1 ½ cups onion, chopped
1 tablespoon olive oil
2 bay leaves
1 ½ cups wild rice
1 ½ cups celery stalks, chopped
1 ½ cups dried chickpeas, soaked in water overnight
1 ½ teaspoons dried thyme
7 ½ cups vegetable broth
1 cup water
¾ cup raw cashew, soaked in hot water for 30 minutes
Pepper and salt as needed
Directions:

  1. Take Instant Pot and carefully arrange it over a clean, dry kitchen
    platform. Turn on the appliance.
  2. Find and press “Sauté” cooking function.
  3. In the cooking pot area; add the oil and onions in the pot. Cook for 2
    minutes to cook well and soften.
  4. Stir in the garlic and sauté until fragrant. Stir in the carrots and celery and
    sauté for a couple of minutes.
  5. Add the chickpeas, bay leaf, wild rice, thyme, and broth.
  6. Close the pot lid and seal the valve to avoid any leakage. Find and press
    “Manual” cooking setting and set cooking time to 35 minutes.
  7. Allow the recipe ingredients to cook for the set time, and after that, the
    timer reads “zero”.
  8. Press “Cancel” and press “NPR” setting for natural pressure release. It
    takes 8-10 times for all inside pressure to release.
  9. Open the pot.
  10. Add cashew and water to a blender and blend until smooth.
    Add the mix to the Instant Pot and combine well.
  11. Mix the pepper and salt. Ladle into soup bowls and serve.
    Nutritional Values (Per Serving):
    Calories – 394
    Fat – 11.5g
    Carbohydrates – 52g
    Fiber – 10.5g
  1. Take Instant Pot and carefully arrange it over a clean, dry kitchen
    platform. Turn on the appliance.
  2. Find and press “Sauté” cooking function.
  3. In the cooking pot area; add the oil and onions in the pot. Cook for 2
    minutes to cook well and soften.
  4. Stir in the garlic and sauté until fragrant. Stir in the carrots and celery and
    sauté for a couple of minutes.
  5. Add the chickpeas, bay leaf, wild rice, thyme, and broth.
  6. Close the pot lid and seal the valve to avoid any leakage. Find and press
    “Manual” cooking setting and set cooking time to 35 minutes.
  7. Allow the recipe ingredients to cook for the set time, and after that, the
    timer reads “zero”.
  8. Press “Cancel” and press “NPR” setting for natural pressure release. It
    takes 8-10 times for all inside pressure to release.
  9. Open the pot.
  10. Add cashew and water to a blender and blend until smooth.
    Add the mix to the Instant Pot and combine well.
  11. Mix the pepper and salt. Ladle into soup bowls and serve.
    Nutritional Values (Per Serving):
    Calories – 394
    Fat – 11.5g
    Carbohydrates – 52g
    Fiber – 10.5g