Instant Pot Wild Rice Pilaf with Mushrooms and Pine Nuts

olive oil onions  garlic  white wine  mushrooms  salt fresh thyme wild rice brown basmati blend stock

what you'll need:

sauté onions

in 'sauté' function, add the olive oil, add the onion, and cook for 4-5 minutes, then add the garlic and sauté for another 1-2 minutes. Add the white wine, cooking for another minute.


remaining ingredients

add the mushrooms, salt, wild rice blend, thyme and stock to the pot. stir everything up, ensuring that no rice is sticking to the side of the instant pot.



cook on high pressure for 28 minutes. when cooking cycle ends, allow it to naturally depressurize for 15 minutes.


finishing touches

add parsley and pine nuts, stir, and enjoy.


1. Cool completely. 2. Add to an air tight container. 3. Store in the fridge for up to 4 days, or in the freezer for up to 3 months.


on the blog

get the full recipe