Name: Holiday Instant Pot Wild Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup Onion ((diced)); 1 cup Celery ((diced)); 8 oz Crimini Mushrooms (baby bella) ((diced)); 2 large cloves Garlic ((minced)); 2 tsp Rubbed Sage; 1/2 tsp Rosemary; 1/4 tsp Thyme; 1/4 tsp Black Pepper; 2 Tbs Soy Sauce ((low sodium)); 2 cups Vegetable Broth ((low sodium)); 2 cups Wild Rice Blend ((rinsed)); 2 Tbs Balsamic Vinegar; 1/2 cup Dried Cranberries ((optional)); 1/4 cup Chopped Walnuts ((optional))

Description

This Instant Pot Wild Rice is my first Holiday Recipe of the year. Wild Rice, Mushrooms, Sage, and Cranberries make this perfect for any Holiday table.

Ingredients

Scale

1 cup Onion ((diced))
1 cup Celery ((diced))
8 oz Crimini Mushrooms (baby bella) ((diced))
2 large cloves Garlic ((minced))
2 tsp Rubbed Sage
1/2 tsp Rosemary
1/4 tsp Thyme
1/4 tsp Black Pepper
2 Tbs Soy Sauce ((low sodium))
2 cups Vegetable Broth ((low sodium))
2 cups Wild Rice Blend ((rinsed))
2 Tbs Balsamic Vinegar
1/2 cup Dried Cranberries ((optional))
1/4 cup Chopped Walnuts ((optional))

Cook Mode Prevent your screen from going dark

Instructions

Dice onion, celery, and mushrooms. Add to instant pot.
Saute veggies on LOW using 1-2 Tbs water/broth until softened.
Stir in minced garlic and seasonings....simmer until fragrant
Turn off Saute Mode.....
Add vegetable broth, soy sauce, and rinsed wild rice. Stir to combine.
Attach lid, set vent valve to SEALING, and cook on MANUAL, HP for 25 minutes.
Allow to naturally vent for at least 10 minutes. Then release any remaining pressure and remove lid.
Stir in cranberries, walnuts, and balsamic. Fluff with a fork and serve.

Notes

Recipe Date: November 3, 2017

All tips are appreciated!

[paypal_donation_button]