Instant Pot Wild Rice Pilaf with Mushrooms is a warm, hearty side made with tender rice and plenty of savory flavor. Prepare it ahead in your Instant Pot for a holiday table centerpiece or a simple weeknight side.
Why you’ll love this recipe
Make-ahead dishes are a holiday lifesaver, and the Instant Pot makes preparing sides quick and hands-off. This wild rice pilaf frees up stove and oven space and keeps well refrigerated for easy reheating.
Versatile and flavorful, this pilaf pairs with poultry, pork, beef, or roasted vegetables. The wild rice blend adds texture and a nutty depth that complements the mushrooms and aromatics.
This naturally gluten-free recipe can be prepared a day or two in advance, then simply reheated and served, making it ideal for entertaining or busy weeknights.
What is rice pilaf?
Pilaf is a rice side cooked with broth, seasonings, and vegetables. Compared with plain white rice, it often has a chewier bite and a richer, toasted flavor. For this recipe we use a wild rice blend that includes a mixture of white, brown, red, and wild rice for variety in texture and color.
As a bonus, it fills the kitchen with a wonderful savory aroma while cooking.
Ingredients in wild rice pilaf
- extra virgin olive oil
- carrots, finely grated (or pre-shredded)
- red onion, diced
- celery, diced
- mushrooms, sliced (baby portobello or white mushrooms work well)
- minced garlic
- salt and black pepper
- wild rice blend, rinsed well
- chicken or vegetable broth
- dried rosemary
- dried parsley
- slivered almonds, toasted (optional)
How to Make Instant Pot Wild Rice Pilaf
Using an Instant Pot makes this pilaf fast and reliable. The method below is straightforward and produces consistently tender rice with well-cooked vegetables and savory depth.
STEP 1: Saute your vegetables
Place the inner pot in the cooker and select Sauté. Heat the olive oil, then add grated carrots, diced red onion, celery, sliced mushrooms, and minced garlic. Season lightly with salt and pepper and cook, stirring, about five minutes until the vegetables have softened and the mushrooms release their liquid.
STEP 2: Add the rice and other ingredients
Stir in the rinsed wild rice, broth, and dried rosemary. Taste and adjust seasoning with salt and black pepper. Dried herbs work well here if fresh herbs aren’t available; they add flavor without extra prep and are pantry-friendly.
STEP 3: Cook the mixture
Secure the lid and set the pressure valve to “seal.” Use the Manual or Pressure Cook setting on high for 15 minutes. When the cook time finishes, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure. Turn off the unit and let the pot sit five minutes more.
Remove the lid, fluff the pilaf with a fork, then stir in dried parsley and toasted slivered almonds if using. Serve warm. The almonds add a pleasant crunch for special occasions but are optional for everyday meals.
Tips
This recipe fits in a 6-quart Instant Pot and cooks in about 15 minutes under pressure. You can double the ingredients if needed, as long as you don’t exceed the pot’s max fill line.
Vegetarian option: use vegetable broth instead of chicken broth for a meat-free version with plenty of flavor.
For best results, rinse the wild rice blend to remove excess starch and any small debris before cooking. If you prefer fresh herbs, substitute them at the end for a brighter finish.
What to serve with wild rice pilaf
This pilaf is a great side for grilled pork chops, pork tenderloin with apples, beef tenderloin, roasted chicken, or any weeknight protein. It also pairs nicely with braised dishes and holiday roasts.
Try it alongside roasted vegetables or a simple green salad for a complete, comforting meal.
FAQS
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop with a splash of broth or in the microwave until warmed through.
Other Instant Pot side dishes you’ll love:
- Perfect Hard Boiled Eggs – Instant Pot
- Make Ahead Mashed Potatoes
- Instant Pot Butternut Squash Bisque
- Slow Cooker Brown Rice
Other rice dishes for you:
Cranberry Rice Pilaf
Recipe
Instant Pot Wild Rice Pilaf
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 large carrots, finely grated
- ½ medium red onion, diced fine
- 2 large stalks celery, diced fine
- 8 oz. mushrooms, sliced
- 2 teaspoons minced garlic
- Salt and black pepper, to taste
- 1 cup wild rice blend, rinsed well
- 2 cups chicken or vegetable broth
- 1 teaspoon dried rosemary
- 2 teaspoons dried parsley
- ⅓ cup slivered almonds, toasted (optional)
Method
- Select Sauté on the Instant Pot, add olive oil and heat on high. When hot, add carrots, red onion, celery, mushrooms, and garlic. Season with salt and pepper and cook, stirring, until vegetables soften and mushrooms release liquid, about 5 minutes. Turn the unit off.
- Add rinsed wild rice, broth, and rosemary. Stir to combine and adjust seasoning if needed.
- Secure the lid and set the pressure valve to “seal.” Pressure cook on high for 15 minutes. When finished, allow a natural release for 10 minutes, then quick-release any remaining pressure. Turn the unit off and let rest for 5 minutes.
- Remove the lid, fluff the rice with a fork, and stir in parsley and toasted almonds if desired. Serve warm.
Farm Girl Tips
To make this vegetarian, use vegetable broth. Dried herbs work well when fresh aren’t available; add fresh herbs at the end if you prefer.
Nutrition
Other Instant Pot Recipes
- Instant Pot Spaghetti with Meat Sauce
- Classic Chili Recipe for a Crowd
- Instant Pot Whole Chicken
Shared on Meal Plan Monday