With an Instant Pot and less than 1 hour, you can make tender, perfect wild rice every time! Let us show you how.
Instant Pot Wild Rice
Making wild rice in the Instant Pot yields perfectly tender rice! Plus, it’s fast and hands-off (no babysitting the stovetop).
Here’s what you need to know:
- Ratio = 1 part wild rice : 1 ¼ parts water
- Cook Time = 28-30 minutes
- Release = 10 minute natural release, then release any remaining pressure
Wild rice has a nutty/earthy flavor and a chewy texture. It goes best in soups, stews, stuffed mushrooms, and salads, but can also be enjoyed as a side if you like the bold flavor.
Did you find this helpful? If so, be sure to check out our Instant Pot Cooking Times Guide for perfectly cooked grains and beans every time!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Instant Pot Wild Rice (Fast, Tender, No Soaking!)
A quick & simple method for making PERFECT wild rice in the Instant Pot every time! Just 1 ingredient and 1 pot required!
Servings 4 (3/4-cup servings)
Instructions
- Add wild rice and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 28-30 minutes (28 minutes for more firm — perfect for adding to soups — 30 for more tender // it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
- Once the timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped.
- Enjoy immediately in soups, stews, stuffed mushrooms, salads, or as a side. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a skillet on the stovetop, adding oil or coconut aminos, as needed, to prevent sticking.
Notes
*Total time includes active cook time, release time, and the time it takes for the Instant Pot to heat up (~8 minutes).
*Nutrition information is a rough estimate.
*Nutrition information is a rough estimate.
Nutrition (1 of 4 servings)
Serving: 1 three-quarter-cup serving Calories: 124 Carbohydrates: 26.2 g Protein: 4.9 g Fat: 0.4 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.26 g Monounsaturated Fat: 0.06 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 4 mg Potassium: 124 mg Fiber: 2.2 g Sugar: 0.9 g Vitamin A: 3.69 IU Vitamin C: 0 mg Calcium: 3.69 mg Iron: 0.74 mg
MJ Gunther says
Wild rice is part of my family’s Thanksgiving spread. I use a stovetop PC, not an Instant Pot, so I reduced the time under pressure slightly. It came out perfectly. I added a few aromatics — bay leaves, half an onion, celery stalk & tops — to the rice during cooking.
What I most appreciate is being able to use my home-made stock, and not have to pour a lot down the drain as I had to do with the UN-pressure stovetop method, of 1 part wild rice to 4 parts liquid. Your proportions are great, thank you!
We’re so glad this recipe was helpful, MJ. Thank you for sharing your experience! xo
Jennifer Harbaugh says
I followed the recipe and found that some of my rice was left a little bit crunchy. I think I’ll add a tad bit more water next time.
Sorry that happened, Jennifer! Did the water seem like it all got soaked up? If not, you may also want to try pressure cooking for longer!
Emily Smith Nguyen says
I had my doubts, since the package of wild rice suggested to cook (on the stovetop ) with a 1:4 ratio, but I’ve learned to trust MB and it turned out perfectly!
Whoop! Thank you for sharing your experience, Emily! xo
Katherine says
I rinsed 1 cup of the wild rice and used 1&1/4 cup water, 30 min and 10 min NPR. Was absolutely perfect! Thank you!
Yay! Thank you for sharing, Katherine! xo
Val Colvin says
Like the blog stated, this recipe is best used in something like a soup as the side dish had a different texture than brown rice. Now I’ll try different ways to use my leftovers. 1 cup makes A LOT!
Sandra Hansen says
I really doubted this recipe but tried it anyway. It’s wonderful! I used chicken broth for the liquid and the rice turned out perfect.
We’re so glad you enjoyed it, Sandra! Thanks for sharing. xo
Diana says
Don’t use this recipe your rice won’t cook and the ratio is wrong 1 cup rice to 3 cups water according to the booklet in in instapot instructions…I should have looked at the booklet instead of trusting this recipe…Don’t be fooled like I was it shouldn’t even get 1 star
Hi Diana, we found the information in the booklet didn’t work for us, which is why we created this recipe. Many other readers have had success using our recipe. Would you mind sharing what didn’t work for you about it? Were you using 100% wild rice or a wild rice blend? We’d love to help troubleshoot, if possible!
Evan says
The ratio worked great for me. There is no way 3:1 would work. It would be a runny, mushy mess
Paulette says
I was skeptical about the water also, but I used my Instant Pot and it turne out perfect with the 1 1/4 cups water.
Janet says
Appreciate the ability to easily scale the recipe. Doubled the ingredients, used vegetable broth, did the 28/10 suggestion for time as I’m using it in soup, and it came out perfect. So grateful to find an easy way to cook wild rice and have it turn out consistently without a lot of work, I’ll use it in recipes more often now.
Jonna says
I used your recipe for wild rice in my instant pot for 30 minutes and it turned out perfect at 5400 ft. altitude! Thanks!
We’re so glad you enjoyed it, Jonna. Thanks so much for the lovely review! xo
Robin says
If you double the amount of rice and liquid, do you need to add extra cooking time?
Nope! Same time =)
Nana says
Just perfect! 29 minutes, added better than bouillon vegetable and it was perfect! I have started cooking all my beans and now wild rice in the Instant Pot. Tastes so much better, costs less too! Thank you for the PDF on times, great helper! And people, there are all different types of rice out there and some are par boiled so know your rice!
We’re so glad it was helpful! Thank you for sharing! xo
Gary says
Made this with 1-1/4 cups, organic low-sodium chicken broth, added 1 Tsp butter and 1 bay leaf. The 30/10 made it come out perfect, no pre-soak on the rice. Excellent recipe, thanks!
Annie says
Perfect recipe. I did for 29 minutes since I used the wild rice in a casserole that went into the oven to finish, and the rice was a great consistency right out of the instant pot and also in the finished casserole. Thank you!
Yay! Thanks for sharing, Annie. So glad this recipe was a success for you!
Sally says
I only added salt! Perfect!
Yay! Thanks for the 5 star rating, Sally!
Aaron says
Should I reduce the water being used if I pre-soak the rice?
Yes, that would be best!
Nancy says
I made more wild rice today (so far the only thing I’ve made in my 3 qt pot!) and now need help in removing the smell in the silicone sealing ring. Any suggestions?
Hi Nancy, you can run it through the dishwasher, or if that’s not working, soak it in baking soda + water. Hope that helps!
Jamie says
Vinegar
Asb says
I hear you are to just have multiple seals the smell stays forever, sold on Amazon I have 5 now
Nancy says
Thank you for the info. I will check Amazon.
Sarah says
I got the burn notice halfway through cooking time. Was using chicken broth. Anyone else?
Hm! We haven’t had that experience. Sometimes the burn message can malfunction and appear when there’s no burning happening. Did you take the lid off and check?
JS Wasington says
This is an insane amount of time, the rice is mush after 25 minutes. Normal rice requires 4 minutes at pressure…
Hi, are you using wild rice? It takes much longer to cook than white rice.
Melissa Boyle says
Maybe you were using wild harvested wild rice? It’s common in Minnesota and cooks a lot more quickly than patty wild rice.
Here is a recipe— 1 cup wild rice to 1.5 cups water, 15 minutes at pressure with 10 minutes natural release.
dave says
When you store your instant pot do so with the lid upside-down so the ring can air out. Never have smell problems since I’ve been doing this.
Teri says
great suggestion, thanks!
Jo Kader says
Great instructions, thank you. Came out perfect at the 28/10 minute plan. I used water and added a little salt. Delicious. This is how I’ll cook it from now on.
Yay! Love to hear this. Thanks for the lovely review, Jo!
Rachel says
This makes the most perfect wild rice! I’ve made this for soup and to eat on its own and the 28 minutes and 30 minutes works perfectly! I cook mine with veggie broth and it comes out excellent every time. Thank you so much for the wonderful recipe!
Yay! So glad this recipe is a success for you, Rachel!
Nancy says
I love wild rice and make it in batches to freeze. I do like the ease of the instant pot…but there isn’t much flavor. I did use water instead of chicken broth bc it was a test run. My rice includes chopped onions and butter which add flavor. Can I add those in and if so do I need to adjust my liquid?
Hi Nancy, you should be able to add those in without adjusting the liquid. We think it might be nice to sauté the onions in the butter, then add the wild rice and water and cook as directed. Let us know if you try it!
Nancy Patefield says
I will! Thank you.
Nancy says
I made another batch including the onions sautéed in butter and it was much better! I have it set for 30 minutes but think the next batch will be about 32!
Wonderful! Thanks for sharing, Nancy!
C says
I did the sautéed butter and onions just now….set it for 32 minutes, but none of the rice “popped”, and was still fairly firm….trying another 6 minutes and added some frozen mixed vegetables ☺️
Real Food says
Thank you for the detailed notes on timing, servings and nutrition. 28 minutes plus 10 for natural release yielded perfect texture for a salad.
Woohoo! Thanks for the lovely review. xo