Ingredients

• 1 tablespoon olive oil
• ½ , 8 ounce
• 0.33 cups diced onion
• 0.33 cups diced celery
• 0.33 cups diced carrot
• 1 clove garlic , minced
• 1 cup chicken stock
• 1 cup wild rice blend , such as Lundberg
• 0.25 cups dry white wine
• 0.5 teaspoons dried thyme
• 0.5 teaspoons dried rosemary
• salt and ground black pepper to taste
• 0.25 cups chopped toasted pecans
• 1 tablespoon balsamic vinegar

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function; add olive oil and heat until hot. Add mushrooms, onion, celery, carrot, and garlic; cook and stir until vegetables soften, about 3 minutes. Turn cooker off.
2. 2 Stir in chicken stock, wild rice, wine, thyme, rosemary, salt, and black pepper. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to the manufacturer's instructions, 15 minutes. Release remaining pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Stir in pecans and balsamic vinegar.

Nutrition per serving