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 Apr 3, 2020


  • Granny smith apple icon
    Granny smith apple
  • Scallion icon
    2 (30g)
  • Celery stalk icon
    Celery stalk
    about ¼ cup (40g)
  • Wild rice icon
    Wild rice
    1 cup (209g)
  • Butter icon
    3 tbsp (43g)
  • Water icon
    as needed
  • Walnuts icon
    about ½ cup (58g)
  • Fresh sage icon
    Fresh sage
    1 tbsp (2g)
  • Salt icon
    about ½ tsp (3g)


  • 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. Quick release
  7. Cancel - Keep warm
  8. Drain with sieve
  9. Heat - Sauté, Normal
  10. Then add butter to the inner pot
  11. Melt
  12. Add walnuts, granny smith apple, scallion and celery stalk to the inner pot
  13. Cook until soft while stirring occasionally - 3 min
  14. Stir in the cooked and drained wild rice
  15. Add fresh sage and salt to the inner pot
  16. Cook - 1 min
  17. Cancel - Sauté
  18. Carefully remove the inner pot to stop the cooking
  19. Serve
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