Instant Pot® Wild Rice Pilaf

Course Side Dish
Cuisine American
Keyword rice
Prep Time 20 minutes
Cook Time 20 minutes
Time to Come to Pressure and Time for Natural Release 20 minutes
Total Time 1 hour
Servings 4
Calories 369 kcal


  • 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


  1. 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.
  2. Add wild rice, broth, and fresh rosemary and stir to combine. Season with additional salt and black pepper, if desired.
  3. 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.
  4. 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
Calories 369 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 521mg23%
Potassium 768mg22%
Carbohydrates 58g19%
Fiber 8g33%
Sugar 7g8%
Protein 15g30%
Vitamin A 5479IU110%
Vitamin C 5mg6%
Calcium 88mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.