Herbed Instant Pot Wild Rice Pilaf

Here is my go-to instant pot wild rice pilaf recipe, with tender wild rice, savory herbs, crunchy nuts, and dried cranberries all cooked together in one pot.

This pilaf has become our weeknight dinner hero when I need something filling and healthy on the table fast. The instant pot makes wild rice so much easier than the stovetop method, and my kids actually ask for seconds!

What Kind of Wild Rice Should I Use?

Any variety of wild rice will work great in this pilaf, whether you go with the classic long-grain wild rice or the shorter, plumper varieties. You’ll find wild rice sold in bulk bins, bags, or sometimes mixed with other grains, but for this recipe you’ll want pure wild rice rather than a pre-made blend. If you’re shopping at the grocery store, look for wild rice that’s uniform in color and free of any broken pieces or debris. Keep in mind that wild rice takes longer to cook than regular rice, which is why the Instant Pot is perfect for this dish – it cuts down the cooking time significantly while still giving you that nutty, chewy texture that makes wild rice so special.

Options for Substitutions

This pilaf recipe is pretty forgiving when it comes to swaps and substitutions:

• Wild rice: Wild rice is really the star here, so I’d recommend sticking with it if possible. However, if you can’t find it, you can use brown rice instead – just reduce the cooking time by about 5 minutes since brown rice cooks faster than wild rice.
• Long-grain white rice: Jasmine or basmati rice work great as substitutes. You can even use brown rice here too, though it will give you a nuttier flavor and chewier texture.
• Chicken broth: Vegetable broth works perfectly for a vegetarian version. You can also use beef broth if that’s what you have on hand, though it will give the pilaf a richer, deeper flavor.
• Dried cranberries: Dried cherries, raisins, or chopped dried apricots all work well. If you’re not into sweet additions, just leave them out entirely.
• Pecans: Walnuts, almonds, or pine nuts are great alternatives. Toast whatever nuts you choose for the best flavor – it only takes a few minutes in a dry pan.
• Fresh thyme: Use 1 teaspoon of dried thyme instead, or try fresh rosemary or sage for a different herb profile.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot wild rice pilaf is not rinsing your rice properly beforehand, which can leave you with a gummy, sticky texture instead of fluffy, separate grains – give both the wild rice and white rice a good rinse until the water runs clear.

Another common error is opening the Instant Pot too early after cooking, so resist the urge to quick-release and let it naturally release pressure for at least 10 minutes to prevent mushy rice.

Don’t forget to sauté your vegetables until they’re softened before adding the rice and liquid, as this step builds flavor and ensures even cooking throughout.

Finally, wait to add the cranberries and pecans until after cooking is complete, since adding them too early can make the cranberries overly soft and the pecans soggy instead of maintaining their nice texture contrast.

What to Serve With Wild Rice Pilaf?

This wild rice pilaf is perfect alongside roasted chicken, turkey, or pork tenderloin since the earthy rice and sweet cranberries complement those proteins beautifully. I love serving it during the holidays as a side dish that feels fancy but isn’t too fussy to make. The pilaf also pairs really well with simple grilled salmon or even a hearty vegetable stew if you want to keep things plant-based. Since it’s already packed with flavors from the herbs, cranberries, and pecans, you don’t need much else – maybe just a simple green salad or some roasted Brussels sprouts to round out the meal.

Storage Instructions

Refrigerate: This wild rice pilaf keeps really well in the fridge for up to 5 days in an airtight container. I actually think it tastes even better the next day because all those flavors have time to meld together. It’s perfect for meal prep since you can portion it out for the week ahead.

Freeze: You can definitely freeze portions of this pilaf for up to 3 months in freezer-safe containers or bags. Just make sure it’s completely cooled first, and try to remove as much air as possible to prevent freezer burn. I like to freeze it in individual serving sizes for easy weeknight dinners.

Warm Up: To bring your pilaf back to life, add a splash of broth or water and heat it in the microwave or on the stovetop over medium-low heat, stirring occasionally. The rice might seem a bit dry at first, but that extra liquid will help restore the texture perfectly.

Preparation Time	10-15 minutes
Cooking Time	22-25 minutes
Total Time	32-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 26-32 g
• Fat: 28-34 g
• Carbohydrates: 260-280 g

Ingredients

For the pilaf:

• 1 small yellow onion (finely diced)
• 3 sprigs fresh thyme
• Salt and ground black pepper
• 1 bay leaf
• 1/2 cup celery (diced into 1/4-inch cubes)
• 1 1/2 cups long-grain white rice (I use Carolina rice)
• 1 cup wild rice
• 1/2 cup carrot (diced into 1/4-inch cubes)
• 3 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 tbsp olive oil
• 3 garlic cloves (freshly minced for best flavor)

For finishing:

• 1/4 cup dried cranberries (sweet and tart)
• 1/4 cup toasted pecans (roughly chopped for crunch)
• 2 tbsp minced fresh parsley

Step 1: Sauté the Vegetables

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 1/2 cup celery, diced (1/4-in cubes)
• 1/2 cup carrot, diced (1/4-in cubes)

Set a 4-quart Instant Pot to the SAUTE setting and heat the olive oil.

Add the finely diced onion, diced celery, and diced carrot.

Sauté the vegetables for several minutes, stirring occasionally, until they become tender and fragrant.

Step 2: Toast the Garlic and Rice

• 3 medium garlic cloves, minced
• 1 cup wild rice
• 1 1/2 cups long-grain white rice

Add the minced garlic, wild rice, and long-grain white rice to the vegetables in the Instant Pot.

Continue to sauté everything for 2 to 3 minutes, stirring occasionally, until the rice is lightly toasted and aromatic.

Step 3: Pressure Cook the Rice Pilaf

• 1 bay leaf
• 3 sprigs fresh thyme
• 3 cups chicken broth (or vegetable broth)

Add the bay leaf, fresh thyme sprigs, and chicken broth to the Instant Pot, then turn off the SAUTE function.

Lock the Instant Pot lid in place and set the vent to the closed position.

Cook the rice mixture at high pressure for 12 minutes.

When the cycle is done, let the pressure release naturally for 10 minutes before unlocking the lid.

Step 4: Finish and Serve the Pilaf

• 1/4 cup dried cranberries
• 1/4 cup toasted pecans, chopped
• 2 tbsp minced fresh parsley
• salt and ground black pepper, to taste

Remove and discard the bay leaf and thyme sprigs from the rice.

Fluff the pilaf with a fork, then stir in the dried cranberries, toasted chopped pecans, and minced fresh parsley.

Season to taste with salt and ground black pepper.

Serve the pilaf warm—personally, I think a handful of extra parsley on top makes for a beautiful presentation!