Instant Pot Wild Rice Pilaf
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!
Servings: 4 servings
Calories: 266kcal
Ingredients
- 1 tablespoon 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 teaspoon minced garlic
- salt and black pepper to taste
- 1 cup wild rice blend rinsed well
- 2 cups chicken or vegetable broth
- 1 teaspoon dried rosemary
- 2 teaspoon dried parsley
- ⅓ cup slivered almonds toasted (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.
Notes
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.
Nutrition
Serving: 1grams | Calories: 266kcal | Carbohydrates: 39g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 460mg | Fiber: 5g | Sugar: 5g
