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instant pot wild rice pilaf

Instant Pot Wild Rice Blend

5 from 1 vote
Course: Side Dish
Cuisine: Canadian
Prep Time: 30 minutes
Cook Time: 15 minutes
Natural Release Time: 10 minutes
Total Time: 55 minutes
Servings: 6 cups
Calories: 293kcal
Author: Kelly
Cost: $1.02 per cup
Serve a vegan and gluten-free side this Thanksgiving! This nutty and flavourful wild rice blend is ready in less than an hour thanks to the Instant Pot.
Print Recipe


  • Instant Pot (6qt or 8qt model)


  • 1 cup wild rice (see Note 1)
  • 1 cup basmati rice
  • 2 tbsp cooking oil
  • ½ yellow onion
  • 1 carrot
  • 1 celery
  • 2 tbsp Better Than Bouillon Seasoned Vegetable Base
  • cups water


  • Prep the ingredients: dice the veggies finely and measure out the rice.
  • Set the Instant Pot to Sauté function on Normal mode. When the display reads "Hot" add the vegetable oil, followed by the vegetables.
  • Sauté, stirring often, until the vegetables turn soft and begin to stick to the pot. (Don't let them brown.)
  • Add the rice and sauté for another minute or so. Each rice kernel should be fully coated in oil.
  • Add the Better Than Bouillon and water. Turn off Sauté function.
  • Secure the lid onto the Instant Pot, and switch to the Pressure Cook function (Manual on older models). Leave on High Pressure for 15 minutes.
  • Once the Instant Pot turns off, allow the pressure to naturally release for 10 minutes, then manually release the remaining pressure.
  • Gently fluff the rice with a spoon or rice paddle.


  1. You can use pure wild rice, or a wild rice blend with other different grains. They all take the same length of time to cook.


Calories: 293kcal | Carbohydrates: 55g | Protein: 8g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 54mg | Potassium: 292mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2843IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg