
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!)
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
*Nutrition information is a rough estimate.
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!
Support @ Minimalist Baker says
Yay! Thanks for sharing, Annie. So glad this recipe was a success for you!
Sally says
I only added salt! Perfect!
Support @ Minimalist Baker says
Yay! Thanks for the 5 star rating, Sally!
Aaron says
Should I reduce the water being used if I pre-soak the rice?
Support @ Minimalist Baker says
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?
Support @ Minimalist Baker says
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?
Support @ Minimalist Baker says
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…
Support @ Minimalist Baker says
Hi, are you using wild rice? It takes much longer to cook than white rice.
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.
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.
Support @ Minimalist Baker says
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!
Support @ Minimalist Baker says
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?
Support @ Minimalist Baker says
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!
Support @ Minimalist Baker says
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.
Support @ Minimalist Baker says
Woohoo! Thanks for the lovely review. xo