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Instant Pot Wild Rice Pilaf
Easy and Delicious Instant Pot Wild Rice Pilaf
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 258 kcal
Ingredients
- 1 Tbsp. extra virgin olive oil
- 2 large carrots, grated
- 1/2 medium onion, diced fine
- 2 large stalks celery, diced fine
- (8 oz.) baby Portobello mushrooms, sliced
- 2-3 cloves garlic, minced
- salt and black pepper to taste
- 1 cup wild rice blend, rinsed well
- 2 cups chicken or vegetable broth
- 1 tablespoon fresh rosemary leaves, chopped
- 2 tablespoons fresh parsley. chopped and divided
- 1/3 cup slivered almonds, toasted
Instructions
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Add olive oil to your Instant Pot and select the Sauté function. Add carrots, onion, celery, Portobello mushrooms, and minced garlic. Season with salt and black pepper, to taste, and cook, stirring continually, until the veggies soften and the mushrooms start to release their liquid, approximately 4-5 minutes. Turn unit off.
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Add wild rice, broth, and fresh rosemary and stir to combine. Season with additional salt and black pepper, if desired.
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Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 15 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and let sit for 5 additional minutes.
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Remove lid and fluff the rice with a fork while stirring in one tablespoon fresh parsley and the toasted almonds. Serve immediately with the remaining chopped parsley on top. Enjoy!
Nutrition Facts
Instant Pot Wild Rice Pilaf
Amount Per Serving (4 g)
Calories 258
Calories from Fat 81
% Daily Value*
Fat 9g14%
Sodium 477mg21%
Potassium 715mg20%
Carbohydrates 36g12%
Fiber 5g21%
Sugar 5g6%
Protein 10g20%
Vitamin A 5370IU107%
Vitamin C 14.8mg18%
Calcium 66mg7%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.