Instant Pot Wild Rice Blend
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.
Servings: 6 cups
Calories: 297kcal
Cost: $1.02 per cup
Ingredients
- 1 cup wild rice 200 g; can sub with a blend, see
Note 1 - 1 cup basmati rice 200 g
- 2 tbsp cooking oil 25 g
- 1/2 yellow onion 100 g
- 1 carrot 100 g
- 1 celery 70 g
- 2 tbsp Better Than Bouillon Seasoned Vegetable Base 35 g
- 3½ cups water 840 g
Instructions
- 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.