If you are looking for a side dish that feels a little special without any fuss, this wild rice pilaf is exactly what you want simmering away in your Instant Pot. It is earthy, nutty, and studded with tender diced carrots, celery, and onion, all brought together with garlic, thyme, and a bay leaf for a savory, aromatic bite that pairs with just about everything.
The best part is how genuinely hands-off it is. You saute the vegetables, add the rinsed rice and broth, and let the pressure cooker do the rest while you focus on the main course or simply put your feet up. The result is fluffy, separate grains with real depth of flavor, the kind of side that quietly steals the show at a weeknight dinner or a holiday gathering.
Why You’ll Love This Recipe
Wild rice has a wonderful chew and a toasty, nutty taste that plain white rice simply cannot match. Cooking it in the Instant Pot means you get that texture reliably every time, without standing over a pot and hoping the grains cook evenly. The pressure cooker handles the long cook time for you.
It is also naturally gluten-free and packed with wholesome vegetables, so it works for a wide range of eaters at the table. Between the broth, the aromatics, and the herbs, every forkful tastes layered and satisfying rather than plain.
And it is a meal-prep dream. Make a batch at the start of the week and enjoy it as a side or as a hearty base for grain bowls topped with roasted vegetables or leftover protein. It reheats beautifully with just a splash of broth.
Ingredients
This pilaf starts with 1 cup of wild rice or a wild rice blend, which gives you that signature nutty flavor and chewy texture. You can use pure wild rice or a blend, and both work beautifully here. To build the classic pilaf base, you will need 1 small diced onion, 2 diced celery stalks, and 1 diced carrot, which add color, sweetness, and a savory backbone.
For richness and to saute the vegetables, use 1 tablespoon of butter or olive oil. The flavor comes from 2 minced garlic cloves, 1 teaspoon of dried thyme, and 1 bay leaf, plus 2 cups of chicken or vegetable broth to cook the rice and infuse it with savory depth. Finish with salt and pepper to taste.
Want to make it your own? Stir in toasted almonds or dried cranberries for a festive touch, or brighten the finished dish with a little fresh lemon zest. If you are short on wild rice, you can swap half of it for jasmine or basmati, though the texture will be softer.
Step-by-Step Instructions
Turn your Instant Pot to the Saute function and heat the butter or olive oil until it shimmers. Add the diced onion, celery, and carrot, and cook for three to four minutes, stirring occasionally, until the vegetables begin to soften and smell fragrant.
Add the minced garlic, dried thyme, and bay leaf, stirring for about one minute until everything is aromatic. This quick step blooms the herbs and garlic so their flavor carries through the whole dish rather than sitting on top.
While the aromatics cook, rinse the wild rice blend under cold water to wash away excess starch, then shake off the extra water. Rinsing is the small step that keeps your finished grains fluffy and separate instead of gummy.
Add the rinsed rice to the pot and pour in the 2 cups of broth. Give everything a quick stir to distribute the vegetables and seasonings evenly and to make sure no rice is stuck to the bottom.
Close the lid, set the valve to sealing, and pressure cook on high for 25 minutes. When the timer finishes, let the pressure release naturally for 10 minutes before switching to a quick release for any remaining steam. This natural rest helps the grains finish cooking gently.
Open the lid, remove and discard the bay leaf, and gently fluff the rice with a fork. Taste and adjust with salt and pepper as needed, then serve warm. If you like, scatter over toasted almonds or dried cranberries for a little extra flair.
Tips for the Best Wild Rice Pilaf
Do not skip rinsing the rice. That one step removes surface starch and is the difference between fluffy, distinct grains and a sticky clump. Use a good-quality broth too, because with so few ingredients, the broth you choose really does shape the final flavor.
If you want to turn this pilaf into a full meal, stir in cooked chicken, sauteed mushrooms, or chickpeas after cooking. It also plays beautifully next to roasted vegetables and holiday mains. Serve it alongside my Instant Pot Turkey Breast with Gravy for a cozy Sunday dinner, or pair it with Instant Pot Brussels sprouts with bacon for a veggie-packed plate.
Leftovers keep in the fridge for up to 5 days, and they freeze well for up to 3 months. When reheating, add a splash of broth to bring back the moisture and keep the grains tender.
Kitchen Gear for This Recipe
- Instant Pot Duo 6-Quart
- Tempered Glass Instant Pot Lid
- Steamer Basket & Trivet Set
- Instant-Read Meat Thermometer
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Frequently Asked Questions
Can I use regular white rice instead of wild rice?
You can, but the cook time is much shorter, closer to 4 to 6 minutes on high pressure, and you should adjust the liquid ratio to about 1:1.25 rice to broth.
Can I freeze wild rice pilaf?
Yes. Let it cool completely, then transfer to an airtight container or freezer bag. It keeps for up to 3 months. Thaw and reheat in a skillet with a splash of broth.
How do I store leftovers?
Store cooled pilaf in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop with a little broth to keep it moist.
Why is my wild rice still chewy?
Wild rice is naturally chewy, but if it is too firm, it likely needed a longer natural release. Reseal and cook for a few extra minutes, then let the pressure drop on its own.
Can I make this vegan?
Definitely. Use olive oil instead of butter and choose vegetable broth. The herbs and aromatics keep it every bit as flavorful.
This cozy pilaf proves that a humble grain can become the most memorable thing on the plate. For more ways to build balanced, veggie-forward meals, explore these healthy eating ideas, and when you make your own version, tag @thekitchensaid on Instagram so I can cheer you on.
Cozy Instant Pot Wild Rice Pilaf
American · Side Dish
Earthy, nutty wild rice pilaf with carrots, celery, onion, garlic, and thyme, made hands-free in the Instant Pot.
Ingredients
- 1 tablespoon butter or olive oil
- 1 small onion, diced
- 2 celery stalks, diced
- 1 carrot, diced
- 2 garlic cloves, minced
- 1 cup wild rice or wild rice blend
- 2 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Set the Instant Pot to Saute and heat the butter or oil. Add onion, celery, and carrot and cook 3 to 4 minutes until softened.
- Add garlic, thyme, and bay leaf and cook 1 minute until fragrant.
- Rinse the wild rice under cold water, then add it to the pot with the broth and stir.
- Close the lid, set valve to sealing, and cook on high pressure for 25 minutes.
- Naturally release for 10 minutes, then quick release. Remove bay leaf, fluff with a fork, season, and serve.
Nutrition: 180 calories
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