Creamy Instant Pot Mushroom And Wild Rice Pilaf Food

CREAMY INSTANT POT MUSHROOM AND WILD RICE PILAF

Steps:

• To a 6- or 8-quart Instant Pot add rice, 2 cups water, and salt. Cook using the manual setting. Select high pressure for 24 minutes.
• While rice cooks, in a large nonstick skillet warm oil over medium heat. Add shallots and carrot and sauté until softened, about 4 minutes. Add thyme, rosemary, garlic, and pepper and sauté 1 minute more.
• Add mushrooms and cook, stirring, until they release their liquid and the liquid evaporates, about 10 minutes. Stir in soup to coat vegetables.
• Once rice is done, allow pressure to release naturally for 10 minutes. Open steam valve to release any remaining pressure. Drain rice well and stir into vegetable mixture.
• Transfer to a serving dish and garnish with parsley

INSTANT POT® WILD RICE WITH MUSHROOMS

Steps:

• 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.

CREAMY WILD RICE PILAF FOR THE CROCK POT

Steps:

• In a 4 quart slow cooker combine uncooked wild rice, brown rice, carrots, mushrooms, celery, onion, raisins, soup, thyme, poultry seasoning, salt and pepper.
• Stir in water.
• Cover and cook on low setting for 7-8 hours.
• stir in the sour cream.

INSTANT POT® RICE AND ORZO PILAF WITH MUSHROOMS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons oil, rice, and orzo. Saute, stirring and scraping the bottom of the pot constantly, until orzo is brown, about 5 minutes. Pour in 1/4 cup broth and bring to a boil while scraping the browned bits of food off the bottom.
• Turn cooker off and add remaining broth, garlic, paprika, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, heat remaining oil in a medium skillet over medium-high heat. Add mushrooms and saute until lightly browned, about 5 minutes.
• Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Carefully release remaining pressure using quick-release method, about 5 minutes. Unlock and remove the lid. Fluff the rice. Add mushrooms and parsley. Taste and adjust salt as needed.