Instant Pot Wild Rice Pilaf

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recipe by Bruce Weinstein

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Wild rice is not rice. It’s a grass grain, once found almost exclusively in the upper Midwest and the southern portions of Ontario. Today, there are many varietals on the market: some brown, some black, many grown in California. This recipe was designed for black wild rice, the sort that splits when cooked to reveal a creamy, white core. There’s something of a reversal in this technique: The wild rice is cooked under pressure, then the other ingredients are added to the pot. We found that keeping the apple and scallions out from under the pressure gave them a better texture to match the wild rice.

Inspired by:

recipe updated Sep 15, 2020


  • Granny smith apple icon
    Granny smith apple
    1 (about 1 g)
  • Scallion icon
    2 (about 30 g)
  • Celery stalk icon
    Celery stalk
    ¼ cup (about 40.39 g)
  • Wild rice icon
    Wild rice
    1 cup (about 208.8 g)
  • Butter icon
    1 tbsp (about 14.4 g)
  • Water icon
    as needed
  • Walnuts icon
    ½ cup (about 57.6 g)
  • Fresh sage icon
    Fresh sage
    1 tbsp (about 2.1 g)
  • Salt icon
    ½ tsp (about 3 g)


  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Pour wild rice into the inner pot
  2. Add butter to the inner pot
  3. Add water to the inner pot
  4. Close and lock the lid and turn the steam release handle to Sealing
  5. Pressure cook - Manual, High, 40 min
  6. Release pressure -
  7. Drain with sieve
  8. Heat - Sauté, Normal
  9. Then add butter to the inner pot
  10. Melt
  11. Add walnuts, granny smith apple, scallion and celery stalk to the inner pot
  12. Cook until soft while stirring occasionally - 3 min
  13. Stir in the cooked and drained wild rice
  14. Add fresh sage and salt to the inner pot
  15. Cook - 1 min
  16. Carefully remove the inner pot to stop the cooking
  17. Serve
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