Instant Pot Wild Rice with Mushrooms

This Instant Pot wild rice and mushroom side dish gets intense flavor from chicken stock, herbs, and a touch of white wine — it goes well with chicken, pork, or fish.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 261 Calories

Ingredients

• 1 clove garlic, minced
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 cup chicken stock
• 1 tablespoon balsamic vinegar
• 1 cup wild rice blend (such as Lundberg®)
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 0.25 cup dry white wine
• 0.33333334326744 cup diced celery
• 0.33333334326744 cup diced onion
• 0.33333334326744 cup diced carrot
• 0.5 (8 ounce) package baby portobello mushrooms
• 0.25 cup chopped toasted pecans

Recipe Instructions

Step 1

Stir in pecans and balsamic vinegar, and serve.

Step 2

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.

Step 3

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.

Step 4

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.