Instant Pot wild rice pilaf is a simple and delicious side dish you are going to love!
This wild rice pilaf dresses up our rice with just a few extra ingredients, plus maybe 10 extra minutes of effort. We like plain rice too, but sometimes we just want more flavor. 😋
For this recipe I used the wild rice and brown rice mix from the bulk bins at Sprouts. You can use any wild rice mix you like.
Heads up on cook time though: some mixes are parboiled, meaning that they are already partially cooked, which would reduce cook time significantly. The mix I am using for this recipe is fully raw (NOT parboiled). The label will tell you.
If you want to, you could use a parboiled mix for this recipe, which will lower your total pressure cook time significantly; however, I am not sure by how much since I have not made it that way (yet)!
Mushroom are awesome in this, but I know some folks don’t like them. You can leave them out if you wish. It will still be good!
Tools Used to Make Instant Pot Wild Rice Pilaf
Note: These are Amazon affiliate links. Shopping through these links supports this site at no extra cost to you.
- Instant Pot – I have both a Lux and Duo
- Knife and cutting board
- Measuring cups
- Fine mesh strainer to rinse the rice
Instant Pot Wild Rice Pilaf Recipe
If this recipe looks good to you, please pin it and share it.
Instant Pot Brown Rice Pilaf
- 1 2/3 Tablespoon oil - I used avocado oil (you could sub coconut, canola or even butter)
- 1 yellow onion, diced
- 2 cups sliced mushrooms of your choice (I am using baby bella)
- 2 cloves garlic, finely minced
- 2 cups wild rice and brown rice medley, rinsed and drained (I used the kind from Sprouts in the bulk bins section)
- 2.5 cups water
- 2 1/2 teaspoons Better Than Bullion Vegetable Base (You could sub vegetable stock for the water + BTB vegetable base)
- 1/4 cup chopped fresh parley (optional garnish)
- salt and pepper to taste
Preheat the Instant Pot on sauté setting (regular), and add oil to the pot.
After about a minute, add the onion, and cook for about 4 minutes, stirring frequently.
Add the garlic, and cook 30 seconds more.
Add the rice, and toast for 2 to 3 minutes, stirring constantly.
Turn off the heat, add the water and Better Than Bullion vegetable base, and scrape to remove any rice that stuck to the bottom or sides.
Place the lid on, lock it, and cook at high manual pressure for 20 minutes, and allow the pot to NPR.
Once the pressure has released, turn off the pot (so rice doesn't scorch), remove the lid, fluff with a fork, and taste to see if you need to add salt. This will largely depend on how salty your stock/ broth was.
Add (optional) chopped fresh parsley for garnish, and serve immediately.
I am using a raw rice mix for this recipe. If yours is parboiled (check the label!) it will need significantly less cooking time.