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5 from 1 vote

Instant Pot Wild Rice Pilaf

Instant Pot wild rice pilaf with mushrooms and pine nuts- this is the perfect low-effort side dish for your holiday table! Cook it ahead in the Instant Pot and re-warm when you're ready to serve.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Side Dish
Cuisine: Mediterranean
Servings: 8
Calories: 263kcal
Author: Denise

Ingredients

  • 2 tablespoons olive oil
  • 2 onions chopped
  • 2 cloves garlic minced
  • 12 oz mushrooms sliced
  • 1/4 cup white wine
  • 1/2 teaspoon salt
  • 6 sprigs fresh thyme (or 1/2 tsp dried thyme leaves)
  • 2 cups wild rice brown basmati blend
  • 2 cups stock

After cooking

  • 1/2 cup parsley chopped
  • 1/2 cup pine nuts (or almond slices)

Instructions

  • Select 'sautee' function on a 6 quart Instant Pot. Heat olive oil, then add the onions and cook for 5-7 minutes, until soft and translucent.  Stir in the garlic and cook for one minute.
  • Add 1/4 cup of white wine (or stock) and deglaze the Instant Pot for 1-2 minutes. 
  • Cancel the 'sautee' function and add remaining ingredients. Stir everything up. 
  • Cook on high pressure for 28 minutes, then allow to naturally release for 15 minutes. If there is any pressure remaining, release it. 
  • Stir in the parsley and pine nuts and enjoy.

To re-heat

  • Pre-heat oven to 350°F.
  • Add pilaf to a casserole dish with a lid. Bake (covered) for 30 minutes, or until heated through. 
  • Stir in the pine nuts and parsley just before serving.

Notes

*This recipe has only been tested in a 6 quart Instant Pot *This recipe was tested with two different brands of wild rice blend: a brown rice blend and a brown basmati blend. Make sure not to use parboiled (pre-cooked) rice.

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