Instant Pot Wild Rice Pilaf with Mushrooms and Pine Nuts
This Instant Pot wild rice pilaf is the perfect low-effort side dish! With mushrooms and pine nuts, it is flavorful and so easy to prepare.
Servings: 8
Calories: 263kcal
Ingredients
- 2 tablespoons olive oil
- 2 onions chopped
- 2 cloves garlic minced
- ¼ cup white wine see note 1
- 12 oz mushrooms sliced; see note 2
- ½ teaspoon salt
- 6 sprigs fresh thyme or ½ tsp dried thyme leaves
- 2 cups wild rice brown basmati blend see note 3
- 2 cups stock chicken or vegetable
After cooking
- ½ cup parsley chopped
- ½ cup pine nuts toasted
Instructions
- Sauté onions- Select the 'sauté' function, then add the olive oil to the stainless steel inner pot of your Instant Pot. Add the onion, and cook for 4-5 minutes, until soft and translucent. Make a space in the pan, then add the garlic and sauté for another 1-2 minutes.Add the white wine, and scrape up the bottom of the pan, cooking for another minute.
- Remaining ingredients- add the mushrooms, salt, wild rice blend, salt, thyme and stock to the pot. Stir everything up, ensuring that no rice is sticking to the side of the Instant Pot.
- Cook- Place the lid on the Instant Pot, set the valve to the 'sealing' position, and pressure cook on high pressure for 28 minutes. When the Instant Pot completes its cooking cycle, allow it to naturally depressurize for 15 minutes before releasing any remaining pressure and removing the lid.
- Finishing touches- add parsley and pine nuts, stir, and enjoy.
Video
Notes
1- use a dry wine like a Sauvignon Blanc or Pinot Grigio, or simply use a cooking wine. The alcohol from the wine will evaporate off, but if you still want to skip the wine, you could swap for chicken stock.
2- button or cremini mushrooms both work great in this recipe
3- use a wild rice brown basmati or a wild rice brown rice blend; changing the type of rice will alter the cook time.
Storage
Store in an air tight container in the fridge for up to 4 days; freeze for up to 3 months.
Reheating
- Heat oven to 350°F.
- Add the rice to a covered casserole dish.
- Bake for 25-30 minutes, until warmed through.
- Add the pine nuts and parsley fresh if possible.
Nutrition
Serving: 1/8 of batch | Calories: 263kcal | Carbohydrates: 36g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 389mg | Potassium: 427mg | Fiber: 3g | Sugar: 3g | Vitamin A: 485IU | Vitamin C: 9.3mg | Calcium: 27mg | Iron: 1.9mg