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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
- 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
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!
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