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
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!
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