This creamy, easy Instant Pot Wild Rice w/ Mushrooms can be made easily in your pressure cooker. Enjoy this hearty, filling meal as a simple side dish, or even as the main course.
WHY YOU’LL LOVE THIS Instant pot Wild Rice:
- It’s easy to make! This dish takes a total of 50 minutes, but the majority of that time, it’s cooking away on its own, in the Instant Pot. You will only spend about 10-15 of prep time and the the rest of the work will be done for you!
- It’s healthy. Not only is this meal vegan, gluten-free AND oil-free, but it’s also packed full of nutritious ingredients like wild rice, onions, cashews, mushrooms, and a variety of spices. You’ll be feeling good after eating this meal.
- It’s packed with amazing flavors. With the fantastic combination of mushrooms and wild rice, this dish is creamy, cheesy and comforting, with a nutty, earthy, full-bodied flavor.
What You’ll Need:
- Wild Rice: For this recipe, we use a wild rice blend, which is a mix of wild rice and regular rice. With rice blends, the wild rice flavor is a little more subtle, but delicious.
- Mushrooms: This recipe is PACKED with a delicious mushroom flavor. For this recipe, we generally use white button or baby bella, but feel free to use a mix of different types of mushrooms for a different flavor profile. And if you are not a mushroom fan, you can easily swap them out with another vegetable, such as chopped red bell pepper or zucchini.
- Thyme: Fresh thyme is recommended for this recipe, but dried works too. Or you can swap out or add additional spices like oregano, rosemary, or sage.
- Spanish Paprika: This type of paprika is smoked and has a deep, earthy/woodsy flavor. Please note that if you use regular paprika, it will change the flavor profile of this dish.
- Nutritional Yeast: This wonderful ingredient will add a nutty, cheesy, creamy flavor so it’s recommended not to omit. You can buy it at many speciality stores like Whole Foods or Trader Joe’s, or purchase on Amazon.
- Sea Salt: You can add regular sea salt to this dish, either while cooking (as directed) or after cooking so you can adjust the saltiness level to your taste. We highly recommend adding some Fleur de Sel French salt to the pot after the wild rice is done cooking. It brings out the flavors of the dish nicely!
STEP-BY-STEP RECIPE INSTRUCTIONS:
1. Sauté veggies.
To begin, set your Instant Pot to the Sauté function. Add the unsalted vegetable broth, garlic, onions and mushrooms to the pot. Sauté for 5 minutes, stirring occasionally, until the onions are translucent and soft (STEP 1). Then turn the Instant Pot OFF.
2. Add Ingredients & Pressure Cook:
Next add the water, rice, Spanish paprika, salt, black pepper, and thyme to the pot. Stir well (STEP 2).
Replace the lid and set the Instant Pot to the Manual/Pressure Cook setting for 22 minutes, making sure the knob on the top of the lid is set to the “Sealing” position. The pressure cooker will begin building pressure.
3. Make Cashew Cheese.
Meanwhile, as the Instant Pot cooks- in a high powdered blender, add the raw cashews and nutritional yeast (STEP 3). Process for 10-20 seconds until fine (powder-like consistency) (STEP 4).
4. Add Cashew Cheese and Stir.
Once the Instant Pot is done cooking (and the time has elapsed), release the pressure naturally (which takes about 10-15 minutes of waiting). When ready, 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 4 (1-cup) servings.
Expert Tips & FAQ’s:
For nut-free, you can make without the cashews. It’s still really good: just not as creamy. To do this, add the nutritional yeast alone with the almond milk.
First, contrary to popular belief, wild rice is not a rice at all (!), but actually the seeds of a tall aquatic grass. And the good news is, it’s high in magnesium, protein (in fact, it has the most protein of any rice), and also contains a lot of fiber, folate, manganese, zinc and iron. This type of rice is also the easiest ‘rice’ for our bodies to digest, making it healthier than white rice and even brown rice.
Looking for more Instant Pot recipes? Try one of these:
- Instant Pot White Bean and Corn Soup
- Instant Pot Mushroom Risotto
- Lentil Keema (with Instant Pot option)
- Crushed Lentil Soup (with Instant Pot option)
- Instant Pot Chana Masala
Do you have leftover wild rice? Try this Mediterranean Wild Rice with Pine Nut Cheese!
If you make this Instant Pot Wild Rice with Mushrooms recipe, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. We love to see our recipes being made in YOUR kitchen!
Instant Pot Wild Rice w/ Mushrooms (Easy, Vegan, GF)Pin Rate
- Instant Pot
- 1/4 cup unsalted vegetable broth
- 4 garlic cloves – minced
- 1 medium yellow onion – finely diced
- 8 ounces mushrooms – thinly sliced (cremini, white button or baby bella)
- 1 3/4 cups water
- 1 1/2 cups wild rice blend – combination of black and basmati rice
- 1 teaspoon Spanish smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh thyme – or 1/2 teaspoon dried thyme flakes
- 1/2 cup raw cashews – for nut-free see notes
- 3 tablespoons nutritional yeast
- 1/2 cup unsweetened almond milk
- Set Instant Pot to the Sauté function. Add the vegetable broth, garlic, onions and mushrooms. Sauté for 5 minutes, stirring occasionally, until onions are translucent and soft. Turn the Instant Pot OFF.
- Add the water, rice, Spanish paprika, salt, black pepper, and thyme. Stir well. Replace the lid, then set the Instant Pot to Manual/Pressure Cook (at high pressure) for 22 minutes. *Make sure the Instant Pot is set to the "Sealing" position.
- Meanwhile, to a dry high-powdered blender, add the raw cashews and nutritional yeast. Process until fine (powder-like consistency). Transfer to a small bowl.
- Once the Instant Pot is done cooking (the time has elapsed), let the pressure release naturally (which takes about 15-20 minutes of waiting). When ready, open the lid, add the cashew powder and unsweetened almond milk and stir well. Add additional salt and pepper to taste. Keep this dish in an airtight container in the fridge for up 5-6 days. Makes roughly 4 (1-cup) servings.
- For this recipe, we generally use white button or baby bella mushrooms, but feel free to use a mix of different types of mushrooms for a different flavor profile. And if you are not a mushroom fan, you can easily swap them out with another vegetable, such as chopped red bell pepper or zucchini.
- We recommend adding a bit of Fleur de Sel French salt to the pot after the wild rice is done cooking. It brings out the flavors of the dish nicely!
- If the dish is too thick for your liking, add additional unsweetened almond milk in 1/4 cup increments.
- This dish is really easy to experiment with/adjust flavors. Swap out or add additional spices like oregano, rosemary, or sage. You can also add a bit of lemon juice to the final dish (with the cashews). Or even a dash of cayenne pepper.
- For nut–free, you can make without the cashews. It’s still really good: just not as creamy. To do this, add the nutritional yeast alone with the almond milk.
Update Notes: This post was originally published in October 2018, but was republished in November of 2019 with tips and FAQs.