Wild Rice is one of my favorite foods, but I don’t use it very often because it takes SO long to cook. Not anymore. Instant Pot Wild Rice cuts the cook time down AND produces the very best wild rice that I’ve ever had.
Instant Pot Wild Rice
Wild rice can either be really really amazing, or resemble something that on a good day looks (and tastes) like dog food. You know what I’m talking about. It is kind of hard to get it just right sometimes. Or maybe I’m just really particular about the texture of this awesome staple that can be found in any Minnesota kitchen worth its salt.
Either way, you never have to make it another way ever again because I’ve found the VERY best way that there ever was. (Or close to it. You know. Same thing.)
It doesn’t get easier than this. Pour “rice” into the Instant Pot, pour broth into the Instant Pot. Close lid. Set 15 minutes. Release pressure, open and enjoy.
I need this stuff on hand because it makes such a great addition to soups, bread, stuffing, and salads. Stay tuned later this week on the blog because you’ll be getting my new favorite soup, Minnesota Wild Rice Hotdish Soup. Creamy, dreamy, comfort food, in soup form, and any Minnesota grandma would love a big bowl of this.
I also use this rice in my Corn & Potato Chowder recipe, and it would be perfect in the Beef & Wild Rice Stuffed Zucchini too.
Instant Pot Wild Rice
Ingredients
- 1 cup wild rice, {fancy grade. NOT quick cooking, par cooked, or the cracked stuff.}
- 4 cups chicken stock or broth
Instructions
- Place wild rice and stock into the Instant Pot. Close the lid and set to Manual, high pressure, for 15 minutes.
- NPR (natural pressure release) for 10 minutes, and then vent remaining steam.
- Open and serve! If there is a bit of extra water, drain it. Keep to add to soups, stews, breads, pancakes, or to make into a hotdish or casserole.
Notes
Don't use "cracked" wild rice in this, or anything that is "quick cooked" or "par cooked". I haven't tested with those kinds of rice.
Nutrition Information:
Amount Per Serving:Calories: 103 Sodium: 628mg Carbohydrates: 21g Fiber: 1g Sugar: 1g Protein: 3g
Marcia says
This looks great, I can’t wait to try it.
Diana howe says
I can’t seem to set mine to thirty five it only goes to ten and there is no manual button. The is a button to add time or take away time but it won’t let me change for rice.
Nicole Johnson says
What kind of Instant pot do you have?
Anja Schulze says
Don’t use the “rice” button, just use “manual” or “pressure cook”and then 35 minutes.
Pattie says
This rice was so mushy! I used MN wild rice exactly as you stated. Not happy at all!
Nicole Johnson says
Hey Pattie! I’m so sorry about that! I’ve made this a BUNCH of times and it works really well each time, so I’d be happy to help troubleshoot! Do you still have some of the wild rice? Would you send me a picture of the bag you used? orwhateveryoudo at gmail.com
Ann Sheets says
The best thing a long ago boyfriend ever gave me was his Minnesota Mom’s recipe for wild rice casserole. It has pork sausage, onion, celery, mushrooms, cream of chicken soup, onion soup and of course wild rice. Do you suppose I could use your recipe above and just add the other ingredients? I’m fairly new to the wonders of instant pot cooking.
Nicole Johnson says
Yes! I think that would be wonderful. I always am careful with “cream of” soups in there because I’ve heard stories of them sometimes causing issues, but it is definitely worth experimenting! You can also just cook the wild rice in the pot and then make the casserole in the oven. That would probably be the first thing I did!
Mandy says
The blog post says 35 minutes, but the recipe says 15. Which time should I use?
Nicole Johnson says
15! Updating now, apologies!