Best Instant Pot Wild Rice With Mushrooms Recipes

INSTANT POT WILD RICE W/ MUSHROOMS (EASY, VEGAN, GF)

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

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.

Provided by Christin McKamey

Time 50m

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts : ServingSize 1 cup, Calories 382 kcal, Sugar 3.9 g, Sodium 340.3 mg, Fat 11.8 g, Carbohydrate 57 g, Protein 16.1 g

PRESSURE COOKER MUSHROOM AND WILD RICE SOUP

Pressure Cooker Mushroom and Wild Rice Soup image

This comforting soup tastes long-simmered, but it's cooked in a pressure cooker, which makes it a weeknight possibility (though you could also make this recipe in a slow cooker). Use any variety of mushrooms you like: Cremini (also called baby bella) are affordable and easy to find and work well, or you can add shiitake or oyster mushrooms for a mix of texture and flavors. Don't worry about removing small, supple stems, but discard any that are tough or dried-out. Wild rice isn't a true rice at all but the seed of a grass that's native to North America. When it's cooked, it should be pleasantly chewy and nutty, not hard, and most of the grains should be slightly split open to reveal their creamy insides.

Provided by Sarah DiGregorio

Categories dinner, lunch, soups and stews, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

4 tablespoons unsalted butter (1/2 stick)
1 yellow or red onion, minced
2 pounds mixed mushrooms (such as cremini and shiitake), tough stems removed, mushrooms chopped into 1/2- to 1-inch pieces
Kosher salt and black pepper
2 celery stalks, chopped
1 large carrot, peeled and chopped
6 garlic cloves, smashed and chopped
3 sprigs fresh thyme or 1 teaspoon dried thyme
1 teaspoon garlic powder
1/4 cup all-purpose flour
5 cups vegetable or chicken stock
1/2 cup dry white wine (see Tip)
1 cup wild rice (about 6 ounces)
1/2 cup sour cream
Chopped scallions or chives and fresh dill, for topping

Steps:

Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes.
Add the mushrooms and 1 teaspoon salt, and cook, stirring occasionally, until the mushrooms have released their liquid and shrunk a bit, about 8 minutes. Add the celery, carrot, chopped garlic, thyme, garlic powder and several generous grinds of black pepper. Stir to combine. Add the flour and stir until the vegetables are evenly coated and no white spots remain.
Pour in the stock and wine, and turn off the heat. Scrape the bottom of the pot very well to incorporate flour and any browned bits that are stuck to the bottom. (This will add flavor and also prevent a burn warning later.) Stir in the wild rice.
Cook on high pressure for 10 to 12 minutes. Turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually.
Stir the soup and check the texture of the wild rice; if it needs a bit more time repeat the pressure cooking process for a cook time of 2 minutes and rapidly release the pressure. Check the texture of the soup; if you'd like it to be thicker, turn on the sauté function and let the soup simmer to reduce to desired consistency. Turn off the heat.
Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of warm soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) Taste the soup and add salt and pepper to taste.
Serve the soup in bowls topped with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)