Instant Pot Wild Rice with Mushrooms
Description
This Instant Pot wild rice and mushroom recipe gets intense flavor from chicken stock, dried thyme, dried rosemary, white wine, and balsamic vinegar.
Ingredients
•
1 tablespoon olive oil
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1/2 (8 ounce) package baby portobello mushrooms
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1/3 cup diced onion
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1/3 cup diced celery
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1/3 cup diced carrot
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1 clove garlic, minced
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1 cup chicken stock
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1 cup wild rice blend (such as Lundberg®)
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1/4 cup dry white wine
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1/2 teaspoon dried thyme
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1/2 teaspoon dried rosemary
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salt and ground black pepper to taste
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1/4 cup chopped toasted pecans
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1 tablespoon balsamic vinegar
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function; add olive oil and heat until hot. Add mushrooms, onion, celery, carrot, and garlic; cook and stir until vegetables soften, about 3 minutes. Turn cooker off.
2
Stir in chicken stock, wild rice, wine, thyme, rosemary, salt, and black pepper. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3
Release pressure using the natural-release method according to the manufacturer's instructions, 15 minutes. Release remaining pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4
Stir in pecans and balsamic vinegar.