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Instant Pot Wild Rice in a white bowl with a fork.
30 min or less, Comfort Foods, Easy, Gluten Free, Instant Pot, Lunch, Main Dishes, Oil free, Side dishes, Under 400 calories, Vegan Recipes, Winter Foods

Instant Pot Mushroom Wild Rice (Vegan, Gluten-Free)

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This creamy, easy Instant Pot Mushroom Wild Rice can be made with very little effort in your pressure cooker. Enjoy this hearty, filling meal as a simple side dish, or even as the main course.

Instant Pot Wild Rice with mushrooms in a white bowl.

The health benefits of wild rice:

Wild rice is completed underrated in my book. Besides being SUPER nutritious (we’ll get to that in a bit), it’s also really tasty! It’s chewy with a nutty, earthy, full-bodied flavor.

Contrary to popular belief, wild rice is not a rice at all (!), but actually the seeds of a tall aquatic grass. There are 4 different species of wild rice, and 3 of them are native to North America.

As mentioned, there are some great nutritional benefits to wild rice. 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.

It’s also the easiest “rice” for our bodies to digest, making it healthier than white rice and even brown rice.

For this recipe, I 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 equally delicious.

How to make this Instant Pot Wild Rice recipe:

To begin, set your Instant Pot to the Sauté function. Add the unsalted vegetable broth, garlic, onions and mushrooms to the pot. Cook for 5 minutes, stirring occasionally, until the onions are translucent and soft (STEP 1). Then turn the Instant Pot off.

Next add the water, rice, Spanish paprika, salt, black pepper, and thyme to the pot. Stir well (STEP 2).

2 photos of onion and mushrooms in an Instant Pot being cooked, and another with spices added.
Step 1: Add the vegetable broth, garlic, onion and mushrooms and cook until onions are translucent and soft.
Step 2: Add the water, rice, and all spices. Stir well.

Replace the lid and set the Instant Pot to the Manual/Pressure Cook setting for 22 minutes. Also, make sure the knob on the top of the lid is set to the “Sealing” position.

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).

2 overhead photos of a blender with raw cashews and nutritional yeast and blended together.
STEP 3: In a high powdered blender, add the raw cashews and nutritional yeast.
STEP 4: Process for 10-20 seconds until fine (powder-like consistency).

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

Instant Pot Wild Rice with cashew powder added, and blended.
STEP 5: Add the cashew mix and almond milk.
STEP 6: Stir well.

Keep this dish in an airtight container in the fridge for up 5-6 days. Makes roughly 4 (1-cup) servings.

2 bowls of Instant Pot Wild Rice with mushrooms with a bowl of salt and fresh thyme.

Substitutions/Additions:

  • If you are not a mushroom fan, you can easily swap them out with another vegetable, such as chopped red bell pepper or zucchini.
  • I like to add a teaspoon 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).
  • Use a mix of different types of mushrooms for a different flavor profile.
  • 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. 
A white bowl filled with Instant Pot Wild Rice with mushrooms.

Helpful Tools:

  • Instant Pot– I’ve used both the 6 quart (older version) and a 2019 model of the 8 quart and both work great for this recipe.
  • Santoku Knife– this is my favorite all-purpose knife.
  • Measuring Spoons– these are my favorite for measuring spices.

Looking for Instant Pot recipes? Try one of these:

If you try this recipe, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!

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Instant Pot Mushroom Wild Rice (Vegan, Gluten Free & Oil-Free)

Mushroom wild rice in a bowl.

This creamy, easy Instant Pot Mushroom Wild Rice can be made with very little effort in your pressure cooker. Enjoy this hearty, filling meal as a simple side dish, or even as the main course.

  • Author: Christin McKamey
  • Prep Time: 10
  • Cook Time: 22
  • Total Time: 32
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American
Scale

Ingredients

  • 2 tablespoons unsalted vegetable broth
  • 4 garlic cloves, minced
  • 1 medium yellow onion, finely diced
  • 8 ounces mushrooms, thinly sliced (I used 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 paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon 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

Instructions

  1. Set Instant Pot to the Sauté function. Add vegetable broth, garlic, onions and mushrooms. Cook for 5 minutes, stirring occasionally, until onions are translucent and soft. Turn the Instant Pot off.
  2. 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.
  3. Meanwhile, in a high powdered blender, add the raw cashews and nutritional yeast. Process until fine (powder-like consistency). 
  4. Once the Instant Pot is done cooking (the time has elapsed), let the pressure release naturally (about 15-20 minutes). When ready, open the lid, add the cashew powder 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.

Notes

  • If you are not a mushroom fan, you can easily swap them out with another vegetable, such as chopped red bell pepper or zucchini.
  • I like to add a teaspoon 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).
  • Use a mix of different types of mushrooms for a different flavor profile.
  • 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. 

Nutrition

  • Serving Size: 1 cup
  • Calories: 378
  • Sugar: 3.8
  • Sodium: 319.9
  • Fat: 11.6
  • Carbohydrates: 56.6
  • Protein: 16.1

Keywords: instant pot mushroom wild rice, vegan wild rice, instant pot wild rice, wild rice instant pot, instant pot wild rice pilaf

Update Notes: This post was originally published in October 2018, but was republished in November of 2019 with tips and FAQs.

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

4 Comments

  • Made this for Thanksgiving dinner. That was a huge hit even for my non vegan family members. I will definitely make it for my weekly meal plan!

    Reply
    • Yay thanks Bruce! I’m really happy to hear your family loved it! =)

      Reply
  • Can Farro be substituted for wild rice mix

    Reply
    • Hi Donna, since wild rice and farro are different in terms of texture and cooking time, I think it would affect the timing of the recipe so I can’t say for certain. If you try it, please let me know! =)

      Reply

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