• 1 ½ pounds skinless and boneless chicken thighs or breasts cut into bite-sized pieces (leftovers work, too.  don’t decrease cooking time though.  The wild rice NEEDS to cook forever!)
• 1 onion, diced
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 (8 ounce) package white mushrooms, sliced
• 2 tablespoons minced garlic 
• 1 teaspoon thyme 
• 1 teaspoon sage
• 2 teaspoons salt
• ½ teaspoon white pepper, black pepper if you don’t have white will work.
• 4 cups chicken broth or bone broth
• 1 cup uncooked wild rice
• 1 medium potato (leave whole)

Add later:

• ½ cup cashew milk
• 2Tbsp vegan butter

INSTRUCTIONS

1. Rinse the wild rice and drain.
2. Add all of the ingredients to the pressure cooker pot (I have a Breville Fast Slow Pro) except for the potato and the ingredients listed under “add later.” Mix well.
3. Place the potato on top of the mixture.
4. Set to Pressure cook, soup, 30 minutes, natural release.
5. Remove the potato and place it into a vitamix along with the cashew milk. Blend well!  Pour this mixture back into the pot along with the butter and mix well. Serve.  Makes Tons, freezes well.