Instant Pot Wild Rice Food
INSTANT POT WILD RICE
Learn how to make Nutritious Instant Pot Wild Rice Recipe (Pressure Cooker Wild Rice) in half the time! Perfectly tender wild rice with a chew, packed with roasted nutty flavors, plus character sweet aroma. Nutrient-dense, Protein-rich, Low Fat, High Dietary Fiber.
Provided by Amy + Jacky
Categories Dinner Lunch Side Dish Super Easy
Time 35m
Number Of Ingredients 4
Steps:
- Rinse Wild Rice: Gently rinse wild rice under cold water. Drain well.
- Pressure Cook Wild Rice: Place 1 cup (185g) wild rice, 1.5 cup (375ml) cold water, a pinch of salt, and 1 tsp olive oil in Instant Pot Pressure Cooker. Close lid and pressure cook at High Pressure using Manual/Pressure Cook button for 15 minutes (Please see experiment chart for preferred texture). Turn off heat and Full Natural Release (~10 mins). Open the lid carefully.
- Fluff & Serve: Fluff wild rice with rice spatula or fork, then serve with your main dish.
Nutrition Facts : Calories 151 kcal, Carbohydrate 29 g, Protein 5 g, Fat 1 g, Sodium 2 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
INSTANT POT® WILD RICE WITH MUSHROOMS
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.
Provided by lutzflcat
Categories Side Dish Rice Side Dish Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 36.7 g, Cholesterol 1.5 mg, Fat 9 g, Fiber 4.4 g, Protein 7.9 g, SaturatedFat 1 g, Sodium 352.2 mg, Sugar 4.1 g
INSTANT POT® CHICKEN AND WILD RICE BOWLS
This one-pot meal is warm and comforting with nice texture and contrast between the firm wild rice and the softer brown rice. It's savory, yet expect a little kick of sweetness to sneak in with the apples and cranberries.
Provided by lutzflcat
Categories Main Dish Recipes Bowls
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot until hot and add mushrooms and onion. Cook and stir for about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Turn the pressure cooker off.
- Pour chicken broth into the pot and stir in apple, rice, cranberries, thyme, salt, and pepper. Place chicken thighs on top of the rice mixture, but do not stir. Close and lock the lid; 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. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
- Transfer chicken thighs to a cutting board and cut or shred into bite-sized pieces. Return to the pot and stir. Garnish with parsley and serve in bowls.
Nutrition Facts : Calories 384.7 calories, Carbohydrate 44.2 g, Cholesterol 60.2 mg, Fat 12.8 g, Fiber 4.2 g, Protein 24.3 g, SaturatedFat 3.3 g, Sodium 123.1 mg, Sugar 12.1 g
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- Add wild rice and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 28-30 minutes (28 minutes for more firm — perfect for adding to soups — 30 for more tender // it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
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- Select the Multigrain program, and adjust the program to "less" or "normal". See above blog post for the difference in cooking times.
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- Transfer the rinsed and drained wild rice into the instant pot and pour in the water. If preferred, you can add some salt as well.
- Secure the lid and make sure that the pressure regulator is set to sealing position. Select Manual and cook at high pressure for 20 minutes, followed by a 10-minute natural release. If there is any pressure left, release it by turning the pressure regulator knob onto the venting position. Carefully open the lid.
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