Instant Pot Wild Rice with Mushrooms

This Instant Pot wild rice and mushroom recipe gets intense flavor from chicken stock, dried thyme, dried rosemary, white wine, and balsamic vinegar.

• 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

Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function; add olive oil and heat until hot. Add mushrooms, onion, celery, carrot, and garlic; cook and stir until vegetables soften, about 3 minutes. Turn cooker off.

Step 2

Stir in chicken stock, wild rice, wine, thyme, rosemary, salt, and black pepper. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure using the natural-release method according to the manufacturer's instructions, 15 minutes. Release remaining pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 4

Stir in pecans and balsamic vinegar.