Instant Pot Wild Rice Pilaf with Mushrooms is a warm and hearty side dish with tender rice and loads of flavor. Cook this ahead of time in your Instant Pot to serve with a meal fit for your holiday table or as a weeknight dinner side!
Why you’ll love this recipe
I’ve found that the best way to manage prepping holiday meals are by making dishes in advance, and utilizing your slow cooker and Instant Pot. That’s right, no need for a rice cooker on the countertop or taking over valuable space on your stove top!
This is the perfect rice recipe. It goes with almost anything and it’s easy to make.
This gluten free recipe does both things! You can make this rice pilaf a day or two ahead of time, then simply reheat and serve.
What is rice pilaf?
You may be thinking, “what the heck is pilaf,” anyway?
Pilaf is a rice side dish cooked with broth, seasonings and vegetables. It often has a chewier texture than white rice and a pleasant, nutty flavor.
A wild rice blend full of whole grains and made with white and brown rice, red rice and wild rice is what we’re using to make this side dish.
Another interesting fact, not mentioned in the Merriam Webster…It makes the house smell downright delicious!
Ingredients in wild rice pilaf
- extra virgin olive oil – to saute our veggies
- carrots – these will be grated. You can grate them with the fine setting on your grater if you’re attempting to hide vegetables from your family. The grocery store also has pre-shredded carrots if you’re looking for the easiest option!
- red onion
- mushrooms – you can use baby portobello mushrooms, white mushrooms…your choice
- minced garlic – I used the jarred stuff that I store in my refrigerator. Don’t judge.
- salt and black pepper
- wild rice blend, rinsed well – No fancy type of rice blend needed. I bought mine at our Aldi grocery store. You can use the leftover in my Creamy Wild Rice and Mushroom Soup.
- chicken or vegetable broth
- dried rosemary
- dried parsley
- slivered almonds, toasted (optional)
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How to Make Instant Pot Wild Rice Pilaf
The holidays are such a great time to utilize your programmable pressure cooker, aka Instant Pot and you’ll find this is the perfect side dish to make all season long.
Here’s how it’s going down.
STEP 1: Saute your vegetables
Insert your inner pot into the cooker. Turn your Instant Pot onto saute and add the olive oil. Then add the carrots, onion, celery, mushrooms, and garlic.
Add a touch of salt and pepper. Not a ton, just a touch.
Stir for about five minutes until the veggies soften.
STEP 2: Add the rice and other ingredients
Add the wild rice (give it a rinse first), broth, and rosemary and stir to combine. Season with additional salt and black pepper, just a touch.
I’m gonna break in here with a little farm girl fact. Bear with me.
Fancy recipes probably call for fresh rosemary and parsley, but in my neck of the woods, I don’t have these at the ready.
What I DO always have in my stocked pantry are dried herbs and spices. So we’re keeping things simple and using those.
No flavor is compromised in this shortcut, and you keep a little extra in your pocketbook. It’s a win! Moving on….
STEP 3: Cook the mixture
Add the lid and set the pressure valve to “seal.” Select the “Manual” or pressure cook setting on the high setting and set cooking time to 15 minutes.
When the rice is done cooking, allow the pressure to do a natural pressure release for 10 minutes, and then do a quick release for any remaining pressure.
Turn the unit off and let sit for 5 additional minutes. Remove lid and fluff the rice with a fork while stirring in one tablespoon parsley and the toasted almonds, if desired.
We save the toasted almonds for super fancy dinner night, but you make this pilaf however you want!
I make this in my 6 quart Instant Pot and cook it for 15 minutes. You could also double the recipe and it will still fit in your pot.
If an electric pressure cooker, aka Instant Pots have you baffled, no worries, friend! I’ve got you covered in my Instant Pot Basics 101 overview.
If you love wild rice, you’ll want to check out my Wild Rice Soup, too!
You could substitute vegetable broth or water for the cooking liquid, though I recommend something with flavoring of some kind, which the stock or broth provides.
More modifications are in the recipe card below.
What to serve with wild rice pilaf
I hope you’ll give my wild rice mushroom pilaf a try! It’s a great pairing with my pork roast and sauerkraut recipe, too.
How should I store leftovers?
Leftovers can keep in an airtight container in your fridge for 3-4 days.
Other Instant Pot side dishes you’ll love:
- Perfect Hard Boiled Eggs – Instant Pot
- Make Ahead Mashed Potatoes
- Instant Pot Butternut Squash Bisque
- Slow Cooker Brown Rice
Other rice dishes for you:
- 1 Tbsp extra virgin olive oil
- 2 large carrots, finely grated
- ½ medium red onion, diced fine
- 2 large stalks celery, diced fine
- 8 oz. mushrooms, sliced
- 2 tsp minced garlic
- salt and black pepper to taste
- 1 cup wild rice blend, rinsed well
- 2 cups chicken or vegetable broth
- 1 tsp dried rosemary
- 2 tsp dried parsley
- 1/3 cup slivered almonds, toasted (optional)
- Add olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add carrots, red onion, celery, mushrooms, and minced garlic. Season with salt and black pepper, to taste, and cook, stirring continually, until the veggies soften and the mushrooms start to release their liquid, approximately 5 minutes. Turn unit off.
- Add wild rice, broth, and rosemary and stir to combine. Season with additional salt and black pepper, if desired.
- Add the lid and set the pressure valve to “seal.” Select the “Manual” cooking option on the high setting and set cook time to 15 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and let sit for 5 additional minutes.
- Remove lid and fluff the rice with a fork while stirring in one tablespoon parsley and the toasted almonds, if desired.
Tip: To make this vegetarian, substitute vegetable broth for the chicken broth.
I use dried herbs because that's usually what I have, but you can of course substitute fresh herbs.
Serving Size:1 grams
Amount Per Serving: Calories: 266Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 0gSodium: 460mgCarbohydrates: 39gFiber: 5gSugar: 5gProtein: 11g