Easy Instant Pot Wild Rice and Mushroom Recipe

Ingredients

• 1 tablespoon olive oil
• 0.5 (8 ounce) package baby portobello mushrooms
• 0.33 cup diced onion
• 0.33 cup diced celery
• 0.33 cup diced carrot
• 1 clove garlic, minced
• 1 cup chicken stock
• 1 cup wild rice blend (such as Lundberg®)
• 0.25 cup dry white wine
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• salt and ground black pepper to taste
• 0.25 cup chopped toasted pecans
• 1 tablespoon balsamic vinegar

Instructions

1. Turn on your Instant Pot and select the Sauté function. Add olive oil and heat. Add mushrooms, onion, celery, carrot, and garlic. Cook, stirring occasionally, until the vegetables soften, about 3 minutes. Turn off the Instant Pot.
2. Stir in chicken stock, wild rice, white wine, dried thyme, dried rosemary, salt, and black pepper. Close and lock the lid. Select high pressure and set the timer for 30 minutes, following the manufacturer's instructions. Allow 10 to 15 minutes for the pressure to build.
3. Let the pressure release naturally for 15 minutes, following the manufacturer's instructions. Then, carefully release any remaining pressure using the quick-release method, about 5 minutes, as per the manufacturer's instructions. Unlock and remove the lid.
4. Stir in pecans and balsamic vinegar.

Nutrition

• Calories: 261 kcal
• Fat Content: 9 g
• Fiber Content: 4 g
• Sugar Content: 4 g
• Sodium Content: 352 mg
• Protein Content: 8 g
• Cholesterol Content: 2 mg
• Carbohydrate Content: 37 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g