Instant Pot Wild Rice with Mushrooms
Recipe by lutzflcat from allrecipes.com
Dinner,Side Dish 1 Hr. 20 Mins.
Ingredients
4
4 servings
- •1 tablespoon olive oil
- •½ (8 ounce) package baby portobello mushrooms
- •⅓ cup diced onion
- •⅓ cup diced celery
- •⅓ cup diced carrot
- •1 clove garlic, minced
- •1 cup chicken stock
- •1 cup wild rice blend (such as Lundberg®)
- •¼ cup dry white wine
- •½ teaspoon dried thyme
- •½ teaspoon dried rosemary
- •salt and ground black pepper to taste
- •¼ cup chopped toasted pecans
- •1 tablespoon balsamic vinegar
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select the sauté function. Heat olive oil until hot, then add mushrooms, onion, celery, carrot, and garlic. Cook, occasionally stirring, until vegetables soften, about 3 minutes. Turn the pressure cooker off.
- Stir in chicken stock, wild rice, wine, thyme, rosemary, salt, and pepper. Close and lock the lid and set the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to the manufacturer's instructions, for 15 minutes. Then release the remaining pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir in pecans and balsamic vinegar, and serve.
Nutritional Facts
Per 4 servings
- Calories: 261
- Carbohydrate: 37g
- Fat: 9g
- Fiber: 4g
- Protein: 8g
- Sugar: 4g
Related Recipes
Instant Pot® Wild Rice and Barley Pilaf
Instant Pot® Chicken and Wild Rice Bowls
Instant Pot Chicken and Wild Rice Chowder
Cajun Wild Rice
Wild Mushroom Stew
Brown and Wild Rice Medley with Black Beans
Mushroom Rice
Creamy Mushroom Stew
Wild Rice Casserole
Instant Pot® Chicken and Wild Rice Soup
Easy Herb Rice
