Instant Pot® Wild Rice with Mushrooms recipe
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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
Nutrition Info
- 260.5 caloriescarbohydrate: 36.7 gcholesterol: 1.5 mgfat: 9 gfiber: 4.4 gprotein: 7.9 gsaturatedFat: 1 gservingSize: -sodium: 352.2 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Wild Rice with Mushrooms
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot, then add mushrooms, onion, celery, carrot, and garlic. Cook, stirring occasionally, until vegetables soften, about 3 minutes. Turn 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 manufacturer's instructions, for 15 minutes. Then release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Stir in pecans and balsamic vinegar, and serve.