This creamy Instant Pot Mushroom Wild Rice can be made with very little effort in your Instant Pot. You can enjoy it as a simple side dish, or like me- as a main course with some toasty french bread on the side. =)
Set Instant Pot to the Sauté function. Add oil (or vegetable broth) and garlic to the pot. Cook for 1-2 minutes and then add the onion and mushrooms. Cook for 5 minutes, stirring, until onions are translucent and soft. Turn the Instant Pot off.
Meanwhile, in a high powdered blender, add cashews and nutritional yeast. Process until fine (powder-like consistency). .
Once the Instant Pot is done cooking, release the pressure naturally (about 10-15 minutes). Open the lid, add the cashew mix and almond milk and stir well. Add salt and pepper to taste. Keep this dish in an airtight container in the fridge for up 5-6 days. Makes roughly 6 (1-cup) servings.