Instant Pot Wild Rice Stuffing. Can be made gluten free or vegan! Loaded with onion, celery, mushrooms, garlic, sage, thyme, rosemary, balsamic, cranberries, pecans, goat cheese, and parmesan! Quick and delicious! Perfect for a Thanksgiving side dish.
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Are you a stuffing lover? If so, you’ll also love: crockpot vegetarian stuffing, best ever sausage stuffing, and cornbread dressing.
Another day. Another Thanksgiving instant pot recipe.
Last week, I made instant pot mashed potatoes, and OMG they’re delish.
Today, we’re making instant pot wild rice stuffing, and OMG it’s delish. 😉
This recipe is perfect for:
- Gluten free folks
- Vegetarians or vegans
- Anyone who loves stuffing, but doesn’t want bread
- Instant pot lovers or those who are hosting Thanksgiving and don’t have any oven or stove space left!
- People who love delicious food 😉
So, what I guess I’m saying, is this recipe is perfect for anyone and everyone!
Let’s eat!
Ingredients in instant pot wild rice stuffing:
- Olive oil
- Onion
- Celery
- Mushrooms
- Garlic
- Spices: sage, thyme, rosemary, salt, and pepper
- Wild rice
- Broth
- Soy sauce
- Balsamic vinegar
- Dried cranberries
- Pecans
- Goat cheese
- Parmesan
How to make wild rice stuffing in the instant pot:
- Sauté onion, celery, and mushrooms in the instant pot
- Add in garlic, sage, thyme, and rosemary
- Stir in rice, broth, and soy sauce
- Cover and cook on HIGH pressure
- Stir in balsamic, cranberries, pecans, salt, pepper, goat cheese, and parmesan
- Serve and enjoy!
How long do I cook wild rice in the instant pot?
For this recipe, you’ll cook the wild rice in the instant pot for about 15 minutes at high pressure!
Can I make this instant pot wild rice stuffing vegan? Gluten free?
Yes! You can absolutely make the stuffing vegan and/or gluten free.
To make this recipe vegan:
- Omit cheeses – you could probably replace the parmesan with nutritional yeast if you like
To make this recipe gluten free:
- Use a gluten free soy sauce, tamari, or coconut aminos
- Be sure to check labels on other products to ensure they’re certified gluten free!
Can I make this stuffing with protein?
I haven’t tried this, but I bet this instant pot wild rice stuffing would be AMAZING with sausage or bacon.
If you’re adding sausage or bacon, cook the sausage/bacon in your instant pot using the sauté function. Remove once cooked and proceed with the recipe!
Stir in the cooked meat when you’re stirring in the balsamic/cranberries, etc.
If YOU try this recipe with bacon or sausage, let me know how it turns out in the comments below!
As you can see, this wild rice stuffing is super customizable! Make it vegan, make it gluten free, or load it up with meat! The choice is yours.
Whatever you choose, I absolutely LOVE the thanksgiving flavors like sage, thyme, rosemary, and dried cranberries. Plus, hellloooo perfectly chewy and delicious rice.
YUM.
– Jennifer
Instant Pot Wild Rice Stuffing
4.50 from 4 votes
Instant Pot Wild Rice Stuffing. Can be made gluten free or vegan! Loaded with onion, celery, mushrooms, garlic, sage, thyme, rosemary, balsamic, cranberries, pecans, goat cheese, and parmesan! Quick and delicious! Perfect for a Thanksgiving side dish.
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 6 people
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Equipment for this recipe
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Ingredients
US Customary - Metric
- 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
Recipe Video
Instructions
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!
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STORING
Room Temp:N/A
Refrigerator:4-5 Days
Freezer:3-4 Months
Reheat:If frozen, thaw then microwave to warm
*Storage times may vary based on temperature and conditions
Notes
*Mushrooms release a good amount of liquid, so it’s really important not to omit in this recipe.
** I think this would be great with bacon or sausage, too! Read post above for tips.
****While the cook time is 15 minutes, it does take time for the Instant Pot to come to pressure, THEN it will start the count down from 15.
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Nutrition Information
Nutrition Facts
Instant Pot Wild Rice Stuffing
Amount Per Serving
Calories 428 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Cholesterol 4mg1%
Sodium 809mg35%
Potassium 351mg10%
Carbohydrates 54g18%
Fiber 6g25%
Sugar 17g19%
Protein 11g22%
Vitamin A 225IU5%
Vitamin C 3mg4%
Calcium 79mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: healthy, instant pot, vegetarian
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Course: Side Dishes
Cuisine: American
