Ingredients

The following ingredients have 6 Servings
  • 2  tablespoons olive oil
  • 1/2 large yellow onion (diced)
  • 2  stalks celery (diced)
  • 1 (8 oz) container portobello mushrooms (diced*)
  • 4  cloves garlic (minced or pressed
)
  • 1/2 teaspoon ground sage
  • 1/2  teaspoon  dried thyme
  • 1/2  teaspoon  dried rosemary
  • 1  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)

Instruction

  • 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!