Instant Pot wild rice pilaf is a healthy and hearty side dish to accompany almost any main course. Compared to white rice and brown rice, wild rice is high in antioxidants and dietary fiber, which helps lower cholesterol. Wild rice is also less caloric than brown rice, making it a healthy option for dinner.
One visit to the grocery store and you’ll see there are many different types of rice. Although it’s referred to as rice, wild rice is a semi aquatic grass with an edible grain, which grows in North America abundantly. Similar to other whole grains, wild rice has an outer shell giving it that chewy texture. Unlike any regular rice, it has a more earthy flavor as well as a nutty flavor from long black grains.
What is an Instant Pot?
An Instant Pot is a kitchen appliance that functions as an electric pressure cooker, slow cooker, rice cooker, and steamer. It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
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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. baby Portobello mushrooms, sliced
- 2-3 cloves garlic, minced
- Sea salt and black pepper to taste
- 1 cup wild rice blend, rinsed well
- 2 cup chicken broth or vegetable broth
- 1 tablespoon fresh rosemary leaves, chopped
- 2 tablespoon fresh parsley, chopped, divided
- 1/3 cup slivered almonds, toasted
Equipment
- Instant Pot
- Cutting board and knife
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, 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 unit off.
- Add wild rice, vegetable stock or chicken stock, and fresh rosemary and stir to combine. Season with additional salt and black pepper, if desired.
- Add the lid and set the pressure valve to “sealing.” 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 fresh parsley and the toasted almonds. Serve immediately with the remaining chopped parsley on top. Enjoy!
Cooking Tips
- Per the manufacturer, the “Rice” setting is intended for white rice or parboiled rice only.
Storage Instructions
With the leftover wild rice, store in an airtight container and refrigerate for up to 2 days.
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Instant Pot Wild Rice Pilaf
Instant Pot wild rice pilaf is a healthy and hearty side dish to accompany almost any main course. Compared to white rice and brown rice, wild rice is high in antioxidants and dietary fiber, which helps lower cholesterol. Wild rice is also less caloric than brown rice, making it a healthy option for dinner.
One visit to the grocery store and you'll see there are many different types of rice. Although it's referred to as rice, wild rice is a semi aquatic grass with an edible grain, which grows in North America abundantly. Similar to other whole grains, wild rice has an outer shell giving it that chewy texture. Unlike any regular rice, it has a more earthy flavor as well as a nutty flavor from long black grains.
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. baby Portobello mushrooms, sliced
- 2-3 cloves garlic, minced
- Sea salt and black pepper to taste
- 1 cup wild rice blend, rinsed well
- 2 cup chicken broth or vegetable broth
- 1 tablespoon fresh rosemary leaves, chopped
- 2 tablespoon fresh parsley, chopped, divided
- 1/3 cup slivered almonds, toasted
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, 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 unit off.
- Add wild rice, vegetable stock or chicken stock, and fresh rosemary and stir to combine. Season with additional salt and black pepper, if desired.
- Add the lid and set the pressure valve to “sealing.” 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 fresh parsley and the toasted almonds. Serve immediately with the remaining chopped parsley on top. Enjoy!
