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A bowl of instant pot mushroom wild rice with a fork.

Instant Pot Wild Rice w/ Mushrooms (Easy, Vegan, GF)

5 from 3 votes
Prep Time: 13 minutes
Cook Time: 22 minutes
Pressure Releasing Time: 15 minutes
Total Time: 50 minutes
Servings: 4
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.


  • Instant Pot
  • Blender


  • 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.
    An overhead shot of an Instant Pot, sautéing onions and mushrooms.
  • 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.
    An instant pot filled with the ingredients for wild rice with mushrooms, before being cooked.
  • 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.
    2 images showing cashews and nutritional yeast blended in a blender.
  • 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.
    An Instant Pot filled with Mushroom wild rice with cashew powder being added.



  • 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. 


Serving: 1cup | Calories: 382kcal | Carbohydrates: 57g | Protein: 16.1g | Fat: 11.8g | Sodium: 340.3mg | Sugar: 3.9g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick