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Instant Pot Wild Rice Stuffing. Can be made gluten free or vegan! Loaded with onion, celery, mushrooms, garlic, sage, thyme, rosemary, balsamic, cranberries, pecans, goat cheese, and parmesan! Quick and delicious! Perfect for a Thanksgiving side dish. showmetheyummy.com #instantpot #wildrice #stuffing #thanksgiving
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4 from 2 votes

Instant Pot Wild Rice Stuffing

Instant Pot Wild Rice Stuffing. Can be made gluten free or vegan! Loaded with onion, celery, mushrooms, garlic, sage, thyme, rosemary, balsamic, cranberries, pecans, goat cheese, and parmesan! Quick and delicious! Perfect for a Thanksgiving side dish.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dishes
Cuisine: American
Keyword: healthy, instant pot, vegetarian
Servings: 6 people
Calories: 428kcal

Equipment

Ingredients

  • tablespoons olive oil
  • 1/2 large yellow onion diced
  • stalks celery diced
  • 1 (8 oz) container portobello mushrooms diced*
  • cloves garlic minced or pressed

  • 1/2 teaspoon ground sage
  • 1/2  teaspoon  dried thyme
  • 1/2  teaspoon  dried rosemary
  • cup  wild rice
  • 3/4 cup  vegetable broth
  • 1/4 cup  soy sauce use a gluten free variety if you’re gluten free
  • 1/4 cup balsamic vinegar
  • 1/2 cup  dried cranberries
  • 1/2  cup  chopped pecans
  • 1/4  teaspoon  salt more or less to taste
  • 1/4  teaspoon  pepper
  • 2 tablespoons crumbled goat cheese omit if vegan
  • 2 tablespoons grated parmesan omit or replace with nutritional yeast if vegan

Instructions

  • Press the saute button on your instant pot.
  • When the display reads hot, add in the oil. 

  • Add the onion, celery, and mushrooms and sauté for 5 minutes. Stir often. 

  • Add the garlic, sage, thyme, and rosemary, and cook for an additional 1 minute. Press cancel.

  • Add in the rice, broth, and soy sauce. Stir to combine.

  • Cover and lock the lid (make sure the steam releasing handle is pointing to sealing). 
  • 
Cook on high pressure for 15 minutes, then allow the pressure to naturally release for 10 minutes.
  • Flip the valve to "venting", then remove the lid.

  • Stir in the balsamic, cranberries, pecans, salt, pepper, goat cheese, and parmesan.
  • Taste and re-season, if necessary.
  • Serve and enjoy!

Video

Notes

*Mushrooms release a good amount of liquid, so it’s really important not to omit in this recipe.
** I think this would be great with bacon or sausage, too! Read post above for tips.
*** *While the cook time is 15 minutes, it does take time for the Instant Pot to come to pressure, THEN it will start the count down from 15.

Nutrition

Calories: 428kcal | Carbohydrates: 54g | Protein: 11g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 809mg | Potassium: 351mg | Fiber: 6g | Sugar: 17g | Vitamin A: 225IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 2mg