Description
A hearty and aromatic wild rice blend cooked in the Instant Pot, featuring the tart sweetness of dried cranberries and the buttery crunch of toasted pecans.
Ingredients
Scale
- 1 cup wild rice, rinsed
- 2 cups vegetable broth
- 2 tablespoons unsalted butter
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped and toasted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Set the Instant Pot to sauté mode and melt the butter over medium heat.
- Add the rinsed wild rice to the pot and stir for 2 minutes until toasted and fragrant.
- Pour in the vegetable broth, scraping the bottom of the pot to remove any browned bits.
- Stir in the salt and black pepper.
- Close the lid and set the valve to the sealing position. Pressure cook on High for 25 minutes.
- Allow the pressure to release naturally for 10 minutes, then manually release any remaining steam.
- Open the lid and fluff the rice with a fork.
- Fold in the dried cranberries and toasted pecans. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: American