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Instant Pot Wild Rice Pilaf

This take on a classic Indian dish is full of flavour, healthy vegetables and can be made vegan by using vegetable stock instead of chicken.

Served as a side dish, this will enhance any Indian-inspired meal.

Instant Pot Wild Rice Pilaf

Instant Pot Wild Rice Pilaf

Prep Time 5 minutes
Cook Time 20 minutes
Natural Release Time 10 minutes
Course Main Course
Cuisine Indian
Calories 1079 kcal


  • 1 tbsp extra virgin olive oil
  • 2 large carrots finely grated
  • ½ medium red onion diced fine
  • 2 large stalks of celery diced fine
  • 8 oz baby Portobello mushrooms sliced
  • 2-3 cloves garlic minced
  • Sea salt and black pepper to taste
  • 1 cup wild rice blend rinsed well
  • 2 cup chicken or vegetable broth
  • 1 tbsp fresh rosemary leaves chopped
  • 2 tbsp fresh parsley chopped, divided
  • 1/3 cup slivered almonds toasted


  • Add the olive oil to your Instant Pot® and select the Sauté function. Set the temperature to high, and once the display reads “hot” add the carrots, red onion, celery, Portobello mushrooms, and minced garlic.
    1 tbsp extra virgin olive oil, 2 large carrots, ½ medium red onion diced fine, 2 large stalks of celery, 8 oz baby Portobello mushrooms, 2-3 cloves garlic
  • Season with salt and black pepper to taste. Cook, stirring continually, until the veggies soften and the mushrooms start to release their liquid, approximately 5 minutes. Turn the unit off.
  • Add the wild rice, broth, and fresh rosemary and stir to combine. Season with additional salt and black pepper, if desired.
    1 cup wild rice blend, 2 cup chicken or vegetable broth, 1 tbsp fresh rosemary leaves
  • Add the lid and set the pressure valve to “sealing”. Select the “Manual” cooking option on the high setting and set the cook time to 15 minutes. When done cooking, allow the pressure to release naturally for 10 minutes. Do a quick release for any remaining pressure. Turn the unit off and let sit for 5 additional minutes.
  • Remove the lid and fluff the rice with a fork while stirring in one tablespoon of fresh parsley and the toasted almonds. Serve immediately with the remaining chopped parsley on top. Enjoy!
    2 tbsp fresh parsley, 1/3 cup slivered almonds

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Calories: 1079kcalCarbohydrates: 161gProtein: 42gFat: 36gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 22gTrans Fat: 0.02gCholesterol: 9mgSodium: 1932mgPotassium: 2618mgFiber: 24gSugar: 23gVitamin A: 21515IUVitamin C: 27mgCalcium: 269mgIron: 7mg
Keyword rice, side dish, vegetarian
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