Name: Instant Pot Wild Rice with Mushrooms
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Baby portobello mushrooms - ½ (8 ounce) package; Diced onion - ⅓ cup; Diced celery - ⅓ cup; Diced carrot - ⅓ cup; Garlic, minced - 1 clove; Chicken stock - 1 cup; Wild rice blend (such as Lundberg®) - 1 cup; Dry white wine - ¼ cup; Dried thyme - ½ teaspoon; Dried rosemary - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Chopped toasted pecans - ¼ cup; Balsamic Vinegar - 1 tablespoon

Ingredients for - Instant Pot Wild Rice with Mushrooms

1. Olive oil 1 tablespoon

2. Baby portobello mushrooms ½ (8 ounce) package

3. Diced onion ⅓ cup

4. Diced celery ⅓ cup

5. Diced carrot ⅓ cup

6. Garlic, minced 1 clove

7. Chicken stock 1 cup

8. Wild rice blend (such as Lundberg®) 1 cup

9. Dry white wine ¼ cup

10. Dried thyme ½ teaspoon

11. Dried rosemary ½ teaspoon

12. Salt and ground black pepper to taste ½ teaspoon

13. Chopped toasted pecans ¼ cup

14. Balsamic Vinegar 1 tablespoon

How to cook deliciously - Instant Pot Wild Rice with Mushrooms

1 . Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select the sauté function. Heat olive oil until hot, then add mushrooms, onion, celery, carrot, and garlic. Cook, occasionally stirring, until vegetables soften, about 3 minutes. Turn the pressure cooker off.

2 . Stage

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.

3 . Stage

Release pressure using the natural-release method according to the manufacturer's instructions, for 15 minutes. Then release the remaining pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

4 . Stage

Stir in pecans and balsamic vinegar, and serve.