Best 3 Instant Pot Wild Rice With Mushrooms Recipes

Embark on a culinary adventure with our collection of tantalizing Instant Pot wild rice recipes infused with the earthy essence of mushrooms. Discover a symphony of flavors in our featured recipe, a hearty and wholesome Instant Pot wild rice pilaf bursting with sautéed mushrooms, aromatic herbs, and a medley of vegetables. Indulge in a delightful twist with our creamy wild rice and mushroom soup, a luscious blend of sautéed mushrooms, wild rice, and a creamy broth enhanced with Parmesan cheese. For a flavorful vegetarian main course, try our delectable wild rice and mushroom stuffed bell peppers, a colorful and satisfying dish filled with a savory wild rice and mushroom filling. Complement your meals with our versatile wild rice and mushroom salad, a vibrant combination of wild rice, sautéed mushrooms, fresh herbs, and a tangy vinaigrette dressing. Each recipe offers a unique taste experience, catering to diverse palates and dietary preferences. Let your taste buds rejoice as you explore the culinary wonders of wild rice and mushrooms, all made effortlessly in your trusty Instant Pot.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT WILD RICE W/ MUSHROOMS (EASY, VEGAN, GF)

Instant Pot Wild Rice w/ Mushrooms (Easy, Vegan, GF) image

This creamy, easy Instant Pot Wild Rice w/ Mushrooms can be made easily in your pressure cooker. Enjoy this hearty, filling meal as a simple side dish, or even as the main course.

Provided by Christin McKamey

Categories Main Dish

Time 50m

Number Of Ingredients 13

Ingredients

1/4 cup unsalted vegetable broth
4 garlic cloves (minced)
1 medium yellow onion (finely diced)
8 ounces mushrooms (thinly sliced (cremini, white button or baby bella))
1 3/4 cups water
1 1/2 cups wild rice blend (combination of black and basmati rice)
1 teaspoon Spanish smoked paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried thyme flakes)
1/2 cup raw cashews (for nut-free see notes)
3 tablespoons nutritional yeast
1/2 cup unsweetened almond milk

Steps:

Set Instant Pot to the Sauté function. Add the vegetable broth, garlic, onions and mushrooms. Sauté for 5 minutes, stirring occasionally, until onions are translucent and soft. Turn the Instant Pot OFF.
Add the water, rice, Spanish paprika, salt, black pepper, and thyme. Stir well. Replace the lid, then set the Instant Pot to Manual/Pressure Cook (at high pressure) for 22 minutes. *Make sure the Instant Pot is set to the "Sealing" position.
Meanwhile, to a dry high-powdered blender, add the raw cashews and nutritional yeast. Process until fine (powder-like consistency). Transfer to a small bowl.
Once the Instant Pot is done cooking (the time has elapsed), let the pressure release naturally (which takes about 15-20 minutes of waiting). When ready, open the lid, add the cashew powder and unsweetened almond milk and stir well. Add additional salt and pepper to taste. Keep this dish in an airtight container in the fridge for up 5-6 days. Makes roughly 4 (1-cup) servings.

Nutrition Facts : ServingSize 1 cup, Calories 382 kcal, Sugar 3.9 g, Sodium 340.3 mg, Fat 11.8 g, Carbohydrate 57 g, Protein 16.1 g

INSTANT POT® WILD RICE WITH MUSHROOMS

Instant Pot® Wild Rice with Mushrooms image

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.

Provided by lutzflcat

Categories Side Dish Rice Side Dish Recipes

Time 1h20m

Yield 4

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 260.5 calories, Carbohydrate 36.7 g, Cholesterol 1.5 mg, Fat 9 g, Fiber 4.4 g, Protein 7.9 g, SaturatedFat 1 g, Sodium 352.2 mg, Sugar 4.1 g

INSTANT POT® WILD RICE AND BARLEY PILAF

Instant Pot® Wild Rice and Barley Pilaf image

This Instant Pot® wild rice pilaf is hearty and earthy and pairs well with pork or chicken.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Green Peas

Time 1h10m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
1 small onion, chopped
1 clove garlic, minced
1 teaspoon dried dill weed
½ teaspoon dried oregano
3 cups chicken broth
¾ cup wild rice
½ cup quick-cooking pearl barley
½ cup frozen peas, thawed
1 pinch salt and ground black pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add mushrooms and onion and cook until onion is soft, about 3 minutes. Add garlic, dill, and oregano; cook for 1 minute. Hit Cancel.
Stir chicken broth and wild rice into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in barley and peas, put the lid back on, and let sit for 10 minutes. Remove the lid and let sit until barley is tender and mixture has thickened, about 5 minutes longer. Season with salt and pepper.

Nutrition Facts : Calories 132.5 calories, Carbohydrate 22.3 g, Cholesterol 3 mg, Fat 3 g, Fiber 4.2 g, Protein 5.1 g, SaturatedFat 0.4 g, Sodium 626.7 mg, Sugar 2.7 g

Tips:

Soak the wild rice: Soaking the wild rice for at least 30 minutes before cooking helps to reduce the cooking time and results in a more tender texture.
Use a variety of mushrooms: Feel free to mix and match different types of mushrooms for a more flavorful dish. Some good options include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
Don't overcrowd the pot: When cooking the mushrooms, be sure not to overcrowd the pot. This will prevent them from cooking evenly.
Use a flavorful broth: The broth that you use to cook the rice and mushrooms will greatly impact the flavor of the dish. Use a broth that is packed with flavor, such as chicken broth, vegetable broth, or mushroom broth.
Season to taste: Once the dish is cooked, be sure to taste it and adjust the seasoning as needed. Add more salt, pepper, or herbs as desired.

Conclusion:

This Instant Pot Wild Rice with Mushrooms is a delicious and easy-to-make dish that is perfect for a weeknight meal. The rice and mushrooms cook together in the Instant Pot in just 30 minutes, and the result is a flavorful and satisfying dish. Serve the rice with your favorite protein and vegetables for a complete meal.