Pressure cooking rice enriches and intensifies the flavor of the stock and herbs. Wild rice is firm on the outside, soft in the middle, and its texture blends nicely with softer brown rice. This is a tasty side dish for chicken, turkey, pork, and fish.


Recipe Summary

15 mins
45 mins
20 mins
1 hr 20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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.

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

  • Stir in pecans and balsamic vinegar, and serve.

Nutrition Facts

261 calories; protein 7.9g; carbohydrates 36.7g; fat 9g; cholesterol 1.5mg; sodium 352.2mg. Full Nutrition

Reviews (1)

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  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
I made this according to directions except for adding 1 1/4 cups of broth. I used a dry sherry for the wine because it is what was handy. The directions are very good but perhaps a note should be added about toasting the pecans: Chop pecans toast in a dry skillet over med high heat being careful not to burn. It does not take very long! This was a perfect side served with an elk roast. Very delicious. Read More