Instant Pot Wild Rice Pilaf with Mushrooms is a warm and hearty side dish. Cook this ahead of time in your Instant Pot to serve with a holiday meal or as a weeknight dinner side!
4servings
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
time to come to pressure and NPR 15 minutesminutes
Total Time 55 minutesminutes
Ingredients
1tablespoonextra virgin olive oil
2large carrotsfinely grated
½medium red oniondiced fine
2large stalks celerydiced fine
8oz.mushroomssliced
2teaspoonminced garlic
salt and black pepper to taste
1cupwild rice blendrinsed well
2cupschicken or vegetable broth
1teaspoondried rosemary
2teaspoondried parsley
⅓cupslivered almondstoasted (optional)
Instructions
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.
Notes
Tip: To make this vegetarian, substitute vegetable broth for the chicken broth.