Instant Pot Wild Rice Pilaf
Instant pot wild rice pilaf comes together in minutes and is the easiest side dish to have up your sleeve for holiday dinners!
Servings 6 servings
Calories 335kcal
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 1/2 cup celery, diced into 1/4-in cubes
- 1/2 cup carrot, diced into 1/4-in cubes
- 3 medium cloves garlic, minced
- 1 cup wild rice
- 1-1/2 cups long-grain white rice
- 1 bay leaf
- 3 sprigs fresh thyme
- 3 cups chicken broth (or veggie broth)
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans, toasted
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
Instructions
- Heat a 4-qt instant pot using SAUTE function. Add olive oil and swirl to coat bottom. Add onion, celery, and carrot and saute several minutes, stirring occasionally until vegetables are tender.
- Add garlic, wild rice, and white rice to instant pot and saute 2-3 minutes until rice is slightly toasted. Add bay leaf, thyme sprigs, and chicken broth to instant pot and turn SAUTE function off.
- Lock instant pot lid into place and set vent to closed. Cook rice at high pressure 12 minutes, then turn off instant pot and let steam release naturally 10 minutes.
- Unlock instant pot lid and discard bay leaf and thyme sprigs from pot. Fluff pilaf with a fork and toss in cranberries, pecans, and parsley. Season pilaf with salt and pepper to taste and serve warm. Enjoy!
Video
Nutrition
Serving: 6oz | Calories: 335kcal | Carbohydrates: 61g | Protein: 10.3g | Fat: 5.3g | Saturated Fat: 0.8g | Sodium: 400mg | Potassium: 369mg | Fiber: 3.4g | Sugar: 2.4g | Calcium: 39mg | Iron: 3mg