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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.
Prep: 30 mins
Cook: 15 mins
Natural Release: 10 mins
Total: 55 mins
Course: Side Dish
Cuisine: Canadian
Servings: 6 cups
Calories: 297kcal
Cost: $1.02 per cup


  • 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
  • cups water 840 g


  • 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.