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.
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.
*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.