Instant Pot Wild Rice with Mushrooms

Name: Instant Pot Wild Rice with Mushrooms
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 0.5 whole Baby Portobello Mushrooms; 1 tbsp Balsamic Vinegar; 0.33 cup Celery; 1 cup Chicken Stock; 0.25 cup Chopped Pecans; 0.33 cup Diced Carrots; 0.33 cup Diced Onion; 0.5 tsp Dried Rosemary; 0.5 tsp Dried Thyme; 1 clove Garlic; 1 tbsp Olive Oil; 1 cup Rice Blend; 1 dash Salt & Pepper; 0.25 cup White Wine

Side Dish 🥗Dinner 🍽️Lunch 🥪 American Heart-Healthy ❤️Gluten-Free Vegetarian 🥦

Instant Pot Wild Rice with Mushrooms features nutty wild rice simmered in chicken stock with sautéed baby portobellos, onion, celery, and carrot. Dried thyme and rosemary, a splash of white wine, and a touch of balsamic add depth, while toasted pecans bring a warm crunch. Serve it as a cozy side or a hearty vegetarian-leaning main on cool evenings.

Prep15 mins
Cook45 mins
Serves4
DifficultyEasy

1

Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Sauté setting; add olive oil and heat until hot.
2

Add mushrooms, onion, celery, carrot, and garlic; cook and stir until the vegetables soften, about 3 minutes.
3

Turn the cooker off.
4

Stir in chicken stock, wild rice, wine, thyme, rosemary, salt, and black pepper.
5

Close and lock the lid.
6

Select high pressure per the manufacturer's directions; set the timer for 30 minutes.
7

Allow 10 to 15 minutes for the pressure to build.
8

Release pressure using the natural-release method according to the manufacturer's instructions for 15 minutes.
9

Carefully release any remaining pressure using the quick-release method per the manufacturer's instructions, about 5 minutes.
10

Unlock and remove the lid.
11

Stir in pecans and balsamic vinegar.