Instant Pot Mushroom Wild Rice

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This creamy Instant Pot Mushroom Wild Rice can be made with very little effort in your Instant Pot. You can enjoy it as a simple side dish, or like me, as a main course with some toasty french bread on the side. =)

To make this Instant Pot Mushroom Wild Rice, first set your Instant Pot to the Sauté function. Add oil (or vegetable broth) and garlic to the pot. Cook for 1-2 minutes and then add the onion and mushrooms. Cook for 5 minutes, stirring, until the onions are translucent and soft. Then turn the Instant Pot off.

Next add the water, rice, Spanish paprika, black pepper, salt, and thyme to the pot. Set to cook on Manual for 22 minutes. *Make sure the Instant Pot is set to “Sealing”.

Meanwhile, as the Instant Pot cooks- in a high powdered blender, add the raw cashews and nutritional yeast. Process for 10-20 seconds until fine (powder-like consistency).

Once the Instant Pot is done cooking, release the pressure naturally (about 10-15 minutes). Open the lid, add the cashew mix and almond milk and stir well. Add salt and pepper to taste.

Keep this dish in an airtight container in the fridge for up 5-6 days. Makes roughly 6 (1-cup) servings.

Instant Pot Mushroom Wild Rice

This creamy Instant Pot Mushroom Wild Rice can be made with very little effort in your Instant Pot. You can enjoy it as a simple side dish, or like me- as a main course with some toasty french bread on the side. =)

• Prep Time: 10
• Cook Time: 22
• Total Time: 32
• Yield: 6 1x
• Method: Instant Pot

Ingredients

• 1 tablespoon olive oil or 2 tablespoons unsalted vegetable broth
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 8 ounces mushrooms, chopped (I used cremini or white button)
• 1 3/4 cups water
• 1 1/2 cups wild rice mix (combination of black and basmati rice)
• 1 teaspoon Spanish paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon thyme flakes
• 1/2 cup raw cashews
• 3 tablespoons nutritional yeast
• 1/4 cup unsweetened almond milk

Instructions

1. Set Instant Pot to the Sauté function. Add oil (or vegetable broth) and garlic to the pot. Cook for 1-2 minutes and then add the onion and mushrooms. Cook for 5 minutes, stirring, until onions are translucent and soft. Turn the Instant Pot off.
2. Add the water, rice, Spanish paprika, black pepper, salt, and thyme. Then set the Instant Pot to  Manual for 22 minutes. *Make sure the Instant Pot is set to “Sealing”.
3. Meanwhile, in a high powdered blender, add cashews and nutritional yeast. Process until fine (powder-like consistency). .
4. Once the Instant Pot is done cooking, release the pressure naturally (about 10-15 minutes). Open the lid, add the cashew mix and almond milk and stir well. Add salt and pepper to taste. Keep this dish in an airtight container in the fridge for up 5-6 days. Makes roughly 6 (1-cup) servings.

Keywords: instant pot, pressure cooker