This Instant Pot Wild Rice Pilaf recipe is a hearty side dish that is a perfect alternative to traditional stuffing for your next holiday feast. The wild rice is perfect for absorbing all the flavors of the herbs and spices. Stir in leftover diced chicken or turkey to make this a delicious one-pot meal that doesn’t just have to be part of your holiday table.
Select ‘Saute’ mode and allow the Instant Pot to heat up.
Melt butter in the Instant Pot inner pot and sauté onions, celery, and garlic until onions start to become transparent.
Stir in salt, black pepper, thyme, sage, rosemary, and crushed red pepper. Press 'Cancel'.
Deglaze with white wine, stirring to remove any brown bits.
Stir in mushrooms, balsamic vinegar and broth.
Add in the wild rice blend but don’t stir. Just push the rice down with a spatula to make sure the rice is submerged in the liquid. This helps prevent the 'Burn' error or Instant Pot sealing issues.
Close the Instant Pot lid and pressure cook on High Pressure for 26 minutes.
Do a 15 minute Natural Pressure Release (NPR). Allow the pressure to release naturally for 15 minutes and then release any remaining pressure using the quick release method. [Read More: The Different Pressure Release Methods]
Once the float valve is down, open the lid and fluff the rice with a fork. If there is extra liquid at the bottom, allow the rice to rest for 10 minutes with the lid open, and the liquid should evaporate. If not, turn on ‘Saute’ mode and heat for a couple of minutes.
Stir in pecans, cranberries and apple; garnish with parsley.
Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onion, sliced mushrooms, etc.