Instant Pot Wild Rice Pilaf

Prep time: 20 minutes
Active cook time: 20 minutes + time to come to pressure
Natural release: 10 minutes
Serves: 4

Ingredients for Instant Pot Wild Rice Pilaf:

2 large carrots, finely grated
½ medium red onion, diced fine
2 large stalks celery, diced fine
8 oz. baby Portobello mushrooms, sliced
1 c. wild rice blend, rinsed well
2-3 cloves garlic, minced
1 T. extra virgin olive oil
2 c. chicken or vegetable broth
1 T. fresh rosemary leaves, chopped
2 T. fresh parsley, chopped, divided
1/3 c. slivered almonds, toasted
Sea salt and black pepper

Directions:

1. Add olive oil to Instant Pot, select the Sauté function, and set to high. When the display reads hot, add carrots, red onion, celery, Portobello mushrooms, and minced garlic. Season with salt and black pepper, to taste. Cook, stirring continually, until the veggies soften and the mushrooms start to release their liquid; approximately 5 minutes. Turn unit off.

2. Add wild rice, broth, and fresh rosemary; stir to combine. Season with additional salt and black pepper, if desired.

3. Secure the lid to the unit 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; Quick Release any remaining pressure. Turn the unit off and let sit for 5 additional minutes.

4. Remove lid and fluff the rice with a fork while stirring in one tablespoon of fresh parsley and the toasted almonds. Serve immediately with the remaining chopped parsley on top.

This Instant Pot Wild Rice Pilaf is perfect when you want more than just the ho-hum, run-of-the-mill rice side dish. And best of all, it pairs well with any chicken, beef, or pork entrée on your menu.