Instant Pot Wild Rice Pilaf Recipe

If you are looking for a holiday side dish with wild rice, you need to try out this amazing instant pot wild rice pilaf with mushrooms, it is hearty, full of flavors and so delicious, you can have this rice pilaf in less than an hour.

Ingredients for this Recipe:

• 1 cup wild rice blend, rinsed well
• 8 oz. baby Portobello mushrooms, sliced
• 2 large carrots, finely grated
• 1/2 medium red onion, diced fine
• 2 large stalks celery, diced fine
• 1/3 cup slivered almonds, toasted
• 2-3 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1 tbsp fresh rosemary leaves, chopped
• 2 tbsp fresh parsley, chopped, divided
• 1 tbsp extra virgin olive oil
• Sea salt and black pepper to taste

How to Make Instant Pot Wild Rice Pilaf:

Step 1:

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, Portobello 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 the unit off.

Step 2:

Add wild rice, broth, and fresh rosemary and stir to combine. Season with additional salt and black pepper, if desired.

Step 3:

Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set the cooking 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.

Step 4:

Remove the lid and fluff the rice with a fork while stirring in one tablespoon of fresh parsley and the toasted almonds. Serve immediately with the remaining chopped parsley on top. Enjoy this wild rice pilaf!

Other Instant Pot Recipes –

Chicken soup recipe – Instant Pot Chicken and Wild Rice Soup

Pork carnitas recipe – Mexican Instant Pot Pork Carnitas

Beef and rice recipe – Instant Pot Asian Beef and Rice

Mashed Red Potatoes recipe – Instant Pot Garlic Mashed Red Potatoes

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Instant Pot Wild Rice Pilaf Recipe

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Side dish – American

Serves: 4

Prep Time: 20 minutes – Cooking Time: 20 minutes – Total Time: 40 minutes + 10 minutes natural release

Wild rice pilaf recipe, easily made in an instant pot, super delicious and full of flavors, perfect holiday side dish for almost every main. Enjoy!

Ingredients

• 1 cup wild rice blend, rinsed well
• 8 oz. baby Portobello mushrooms, sliced
• 2 large carrots, finely grated
• 1/2 medium red onion, diced fine
• 2 large stalks celery, diced fine
• 1/3 cup slivered almonds, toasted
• 2-3 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1 tbsp fresh rosemary leaves, chopped
• 2 tbsp fresh parsley, chopped, divided
• 1 tbsp extra virgin olive oil
• Sea salt and black pepper to taste

Instructions

1

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, Portobello 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 the unit off.

2

Add wild rice, broth, and fresh rosemary and stir to combine. Season with additional salt and black pepper, if desired.

3

Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set the cooking 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.

4

Remove the lid and fluff the rice with a fork while stirring in one tablespoon of fresh parsley and the toasted almonds. Serve immediately with the remaining chopped parsley on top. Enjoy!