The flavor of the stock and herbs are enriched and enhanced while making wild rice in an Instant Pot. The texture of wild rice complements that of softer brown rice well because it is solid on the exterior and soft in the middle. This is a delectable side dish for fish, poultry, pig, and other meats.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon olive oil
- ½ (8 ounce) package baby portobello mushrooms
- ⅓ cup diced onion
- ⅓ cup diced celery
- ⅓ cup diced carrot
- 1 clove garlic, minced
- 1 cup chicken stock
- 1 cup wild rice blend (such as Lundberg®)
- ¼ cup dry white wine
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- salt and ground black pepper to taste
- ¼ cup chopped toasted pecans
- 1 tablespoon balsamic vinegar
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select the sauté function. Heat olive oil until hot, then add mushrooms, onion, celery, carrot, and garlic. Cook, occasionally stirring, until vegetables soften, about 3 minutes. Turn the pressure cooker off.
- Stir in chicken stock, wild rice, wine, thyme, rosemary, salt, and pepper. Close and lock the lid and set the pressure valve to sealing. Select high pressure according to manufacturer’s instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to the manufacturer’s instructions, for 15 minutes. Then release the remaining pressure carefully using the quick-release method according to the manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Stir in pecans and balsamic vinegar, and serve.
Nutrition Facts
| Calories | 261 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 1 g |
| Sodium | 352 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I liked this, but my kids were not big fans.
Delish! I made this on the stovetop, which was just as easy. I used a low-sodium vegan “beef” broth. The flavors are a bit mild; next time I will double all the veggies and dry seasonings. I liked it better before adding the balsamic vinegar, and I added extra pecans (you really need to get a piece in every bite: it makes the dish!). Overall, a great recipe and one I will make again often!
Absolutely fabulous dish! Will definitely make again. Pared really well with sauteed zucchini/squash/onion side. Thanks!
I didn’t have fresh mushrooms, so I used canned (4oz). Completely forgot to add the vinegar at the end, and didn’t have pecans so left them out. Was very good and cooked beautifully in the instant pot! Can’t wait to try it again with all the ingredients 😉
I made this according to directions except for adding 1 1/4 cups of broth. I used a dry sherry for the wine because it is what was handy. The directions are very good, but perhaps a note should be added about toasting the pecans: Chop pecans, toast in a dry skillet over med high heat, being careful not to burn. It does not take very long! This was a perfect side, served with an elk roast. Very delicious.