Best 2 Instant Pot Wild Rice With Mushrooms Recipes

Wild rice, known for its nutty flavor and chewy texture, pairs harmoniously with the earthy aroma of mushrooms. Cooking this delectable combination in an Instant Pot elevates the dish to a whole new level of convenience and ease. With minimal prep and effort, you can create a flavorful and hearty meal that's perfect for busy weeknights or cozy weekend brunches. Embark on this culinary journey and discover the magic of wild rice and mushrooms, transformed into a savory symphony in your Instant Pot.

Here are our top 2 tried and tested recipes!

INSTANT POT WILD RICE W/ MUSHROOMS (EASY, VEGAN, GF)

Instant Pot Wild Rice w/ Mushrooms (Easy, Vegan, GF) image

This creamy, easy Instant Pot Wild Rice w/ Mushrooms can be made easily in your pressure cooker. Enjoy this hearty, filling meal as a simple side dish, or even as the main course.

Provided by Christin McKamey

Categories Main Dish

Time 50m

Number Of Ingredients 13

Ingredients

1/4 cup unsalted vegetable broth
4 garlic cloves (minced)
1 medium yellow onion (finely diced)
8 ounces mushrooms (thinly sliced (cremini, white button or baby bella))
1 3/4 cups water
1 1/2 cups wild rice blend (combination of black and basmati rice)
1 teaspoon Spanish smoked paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried thyme flakes)
1/2 cup raw cashews (for nut-free see notes)
3 tablespoons nutritional yeast
1/2 cup unsweetened almond milk

Steps:

Set Instant Pot to the Sauté function. Add the vegetable broth, garlic, onions and mushrooms. Sauté for 5 minutes, stirring occasionally, until onions are translucent and soft. Turn the Instant Pot OFF.
Add the water, rice, Spanish paprika, salt, black pepper, and thyme. Stir well. Replace the lid, then set the Instant Pot to Manual/Pressure Cook (at high pressure) for 22 minutes. *Make sure the Instant Pot is set to the "Sealing" position.
Meanwhile, to a dry high-powdered blender, add the raw cashews and nutritional yeast. Process until fine (powder-like consistency). Transfer to a small bowl.
Once the Instant Pot is done cooking (the time has elapsed), let the pressure release naturally (which takes about 15-20 minutes of waiting). When ready, open the lid, add the cashew powder and unsweetened almond milk and stir well. Add additional salt and pepper to taste. Keep this dish in an airtight container in the fridge for up 5-6 days. Makes roughly 4 (1-cup) servings.

Nutrition Facts : ServingSize 1 cup, Calories 382 kcal, Sugar 3.9 g, Sodium 340.3 mg, Fat 11.8 g, Carbohydrate 57 g, Protein 16.1 g

INSTANT POT® WILD RICE WITH MUSHROOMS

Instant Pot® Wild Rice with Mushrooms image

Pressure cooking rice enriches and intensifies the flavor of the stock and herbs. Wild rice is firm on the outside, soft in the middle, and its texture blends nicely with softer brown rice. This is a tasty side dish for chicken, turkey, pork, and fish.

Provided by lutzflcat

Categories Side Dish Rice Side Dish Recipes

Time 1h20m

Yield 4

Number Of Ingredients 14

Ingredients

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

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot, then add mushrooms, onion, celery, carrot, and garlic. Cook, stirring occasionally, until vegetables soften, about 3 minutes. Turn 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 manufacturer's instructions, for 15 minutes. Then release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Stir in pecans and balsamic vinegar, and serve.

Nutrition Facts : Calories 260.5 calories, Carbohydrate 36.7 g, Cholesterol 1.5 mg, Fat 9 g, Fiber 4.4 g, Protein 7.9 g, SaturatedFat 1 g, Sodium 352.2 mg, Sugar 4.1 g

Tips:

Use a variety of mushrooms. This will add depth of flavor and texture to your dish. Some good choices include shiitake, cremini, and oyster mushrooms.
Toast the wild rice before cooking. This will help to bring out its nutty flavor. To toast the rice, heat a large skillet over medium heat. Add the rice and cook, stirring constantly, until it is golden brown and fragrant, about 5 minutes.
Use vegetable broth instead of water. This will add more flavor to your dish. You can also use white wine or chicken broth if you prefer.
Add some herbs and spices to your dish. This will help to brighten the flavor of the rice and mushrooms. Some good choices include thyme, rosemary, sage, and garlic powder.
Let the rice rest before serving. This will help the grains to absorb the liquid and become more tender. To let the rice rest, cover the pot and let it sit for 5 minutes before serving.

Conclusion:

Instant Pot Wild Rice with Mushrooms is a delicious and easy-to-make dish that is perfect for a weeknight meal. The wild rice is nutty and flavorful, and the mushrooms add a umami flavor that is sure to please everyone at the table. This dish is also a good source of protein and fiber, making it a healthy and satisfying meal.

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