Description
Pressure cooking rice enriches and intensifies the flavor of the stock and herbs. Wild rice is firm on the outside, soft in the middle, and its texture blends nicely with softer brown rice. This is a tasty side dish for chicken, turkey, pork, and fish.
Ingredients
- 1 tablespoon olive oil
- ½ (8 ounce) package baby portobello mushrooms
- ⅓ cup diced onion
- ⅓ cup diced celery
- ⅓ cup diced carrot
- 1 clove garlic, minced
- 1 cup chicken stock
- 1 cup wild rice blend (such as Lundberg®)
- ¼ cup dry white wine
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- salt and ground black pepper to taste
- ¼ cup chopped toasted pecans
- 1 tablespoon balsamic vinegar
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select the sauté function. Heat olive oil until hot
- then add mushrooms
- onion
- celery
- carrot
- and garlic. Cook
- occasionally stirring
- until vegetables soften
- about 3 minutes. Turn the pressure cooker off.
- Stir in chicken stock
- wild rice
- wine
- thyme
- rosemary
- salt
- and pepper. Close and lock the lid and set the pressure valve to sealing. Select high pressure according to manufacturer’s instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to the manufacturer’s instructions
- for 15 minutes. Then release the remaining pressure carefully using the quick-release method according to the manufacturer’s instructions
- about 5 minutes. Unlock and remove the lid.
- Stir in pecans and balsamic vinegar
- and serve.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr 20 mins
Servings: 4