A perfect side dish for fall (or anytime!) this Instant Pot Wild Rice Pilaf is hearty and delicious. Flavored with scrumptious aromatic herbs and vegetables, this is the ideal accompaniment to any main dish. It’s easy to adjust some of the ingredients for yours and your family’s particular tastes too.
A simple to make side dish recipe with only 20 minutes of prep time, you’re going to want to give this tasty recipe a try. It’s a flavorful dish that goes really well with this Chicken And Broccoli In Gluten Free Stir Fry Sauce. Yum!
INSTANT POT WILD RICE PILAF RECIPE
Add this delicious side dish to your meal plan rotation for something a little bit different from the usual. With the Instant Pot doing most of the work for you, it’s quick and easy to make. Leave out the mushrooms if you don’t care for them (or are allergic like me).
Toss in some frozen (thawed) green peas just before serving for a yummy variation, if you’d like.
Instant Pot® Wild Rice Pilaf
A perfect side dish for fall (or anytime!) this Instant Pot Wild Rice Pilaf is hearty and delicious. Flavored with scrumptious aromatic herbs and vegetables, this is the ideal accompaniment to any main dish. It’s easy to adjust some of the ingredients for yours and your family’s particular tastes too.
Ingredients
- 1 extra virgin olive oil
- 2 large carrots finely grated
- ½ medium red onion diced fine
- 2 large stalks celery diced fine
- 8 oz. baby Portobello mushrooms sliced
- 2-3 cloves garlic minced
- Sea salt and black pepper to taste
- 1 c. wild rice blend rinsed well
- 2 c. chicken or vegetable broth
- 1 fresh rosemary leaves chopped
- 2 fresh parsley chopped, divided
- 1/3 c. slivered almonds toasted
Instructions
-
Add olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add carrots, red 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 5 minutes. Turn unit off.
-
Add wild rice, broth, and fresh rosemary and stir to combine. Season with additional salt and black pepper, if desired.
-
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.
-
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!
You can always serve this as a vegetarian main dish. Add some vegetables and you’ve got a whole delicious meal! But if you’re looking for some yummy meat main dishes that would work well with this rice pilaf side dish, check below.
Beercan Chicken (make in the oven or on the BBQ – can make it alcohol-free too!)
Slow Cooker Apple Bacon Pork Chops
alley says
I tried this recipe and found it to be way too liquidy. It may have been the wild rice blend that I used but in the future I would only use 1 1/4 cup of broth. Great flavor though!