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Instant Pot wild blend rice! If you have a package of Wild Blend Rice from Lundberg Family Farm, we will let you in on a secret. You can cook this rice blend in the Instant Pot.
This isn’t a sponsored post, it is just a recipe for a rice blend we love. By cooking it in the Instant Pot we are freeing up space on the stovetop and saving a bit of time. The pressure cooker does a beautiful job at cooking rice and this blend is no exception.
This Wild Blend rice makes a super tasty side dish that goes with literally everything. Serve it with black beans and a crispy fried egg for a vegetarian meal or plate it up with some broiled cod and some steamed broccoli for a more traditional dinner.
The blend of rice varieties in this package creates a medley of color, flavor, and textures. The rice has a firm texture that holds up well in soup and stew and the flavor is phenomenal. Serve it with a smoked beer can chicken for an amazing meal.
What is in this rice blend?
Here is the list of the different varieties of rice in this package.
- Long grain brown rice. True to its name, this rice grain is longer than most brown rice varieties. It is light and fluffy in texture and has a mildly nutty flavor.
- Sweet brown rice. This is a short-grain rice with a mildly sweet flavor and slightly sticky texture.
- Wild rice. Technically, a grass seed, wild rice is high in fiber and has a distinct, chewy texture.
- Wehani red rice. A medium to long grain red-tinted brown rice. It is related to Basmati rice and very aromatic.
- Black rice. Black rice turns purple when it is cooked and it has a mild, nutty flavor.
How to cook this rice in the Instant Pot:
If you cook this blend on the stovetop it will take about 60 minutes (about 5 minutes for the water to boil, 45 minutes to cook and 10 minutes of rest time).
To make this Instant Pot Wild Blend rice, it will take about 43 to 45 minutes:
- About 5 to 7 minutes for the Instant Pot to come up to temperature.
- 28 minutes to cook
- 10 minutes of natural pressure release.
The recipe couldn’t be any easier. Simply dump all the ingredients in the Instant Pot, set it to high pressure, select 28 minutes and wait for the pressure cooker to do its thing.
Recipe variations:
The directions in the recipe card below is for the base blend in the Instant Pot. You can definitely add seasonings and other add-ins to give this your own twist. Here are some ideas.
- Garlic butter and herbs: Toss in 3 to 4 tablespoons of butter, 1 to 2 teaspoons each of garlic powder, onion powder, thyme, and basil.
- Quick rice pilaf: Add 1/4 cup slivered almonds, 3 tablespoons dried onion flakes, 1/4 cup raisins or cranberries, 1/4 teaspoon cinnamon, cardamom, and cumin.
- Curried wild rice: Add 3 tablespoons dried onion flakes, 1 teaspoon garlic powder, 1 tablespoon curry powder, 1 teaspoon each of cumin and coriander, and 1/4 teaspoon chili powder.
- Quick Fried Rice: After the rice is cooked, stir in some fried rice sauce, scrambled eggs, leftover pork chops, and some frozen veggies.
Tips for success:
- Make sure the valve is in the sealed position when you start the Instant Pot.
- Let the Instant Pot do a natural pressure release for at lease 10 minutes before releasing the rest of the pressure.
- Turn the ‘keep warm’ button off. If you let the rice sit for longer then it will continue to cook on the warm setting. That will make the rice stick to the bottom of the pot.
Some Other Recipes You Will Love:
Wild rice crepes with hazelnut pesto is a terrific meal. You can replace the wild rice in the recipe with this Wild Blend rice if you want.
Serve this rice blend with our recipe for roasted duck legs with orange sauce. The combination of flavors is perfect.
Make some Instant Pot shredded beef tonight and eat for a few nights. Use it in tacos one night then make some beef chimichangas the next night.
Did you try this recipe? Please take a moment to leave a star rating and comment below.
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Pin ItInstant Pot Wild Blend Rice
Ingredients
- 1-½ cups wild rice blend
- 1-½ cups water or broth
- 1 teaspoon salt
- 1 tablespoon butter, optional
Instructions
- Place the rice, water (or broth), and salt in the Instant Pot.
- Secure the lid and place the valve in the sealed position.
- Cook on high pressure for 28 minutes.
- Allow the Instant Pot to release pressure naturally for 10 minutes then release the rest of the pressure manually.
Notes
Cooking times for high altitudes:
- Over 3000 feet= 30 minutes
- Over 4000 feet = 32 minutes
- Over 5000 feet = 33 minutes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I followed this exactly and the rice wasn’t cooked at all. Very disappointed. I’m going to keep adding water until it gets cooked.
Make sure the vent valve is closed
This is my favorite rice blend, but I usually don’t make it because it requires so much baby sitting on the stove top. With the IP, these instructions were spot on, and it’s in regular rotation now. I’ve got some in the IP right now that I added a few dried shiitake mushrooms to…
Thanks for the comment, the shitake mushrooms sound wonderful. I agree, the IP makes this an effortless side dish.
@chas, did you add more liquid for the mushrooms to hydrate?
What would be the proportions and cook time for 3Qt instant Pot?
Sue this recipe works in a 3 quart Instant Pot. You don’t need to change the time or proportions. Thanks for your question.
For some time I have been looking for a good recipe for the same brand, Lundberg wild rice blend, and was happy to try yours for tonight’s salmon dinner. I followed most of your recipe as far as using chicken stock, butter, salt, etc. Instead of onion powder I used dehydrated onion flakes and instead of the dried herbs suggested, I used 2 heaping tsp of the “Clubhouse Lemon & Herbs”. I thank you for your direction; we now have a “go to” recipe! My hunt is over!
That is so nice to hear, the lemon & herbs seasoning sounds fantastic with this. Thanks for the comment.
I made this in my 6 qt. Instant Pot with 1½ c. wild rice blend and 1½ c. vegetable broth, on Manual (high pressure) for 28 minutes with NPR for 10 minutes and Keep Warm turned off. No butter or oil. I added the spices for the curried wild rice variation exactly as given. Thought it was a lot of spice on paper, but it turned out great. I stirred in some low sodium canned pinto beans. Just perfect – I loved it. Thanks for a great recipe.
Thanks for the comment, Andrea. The beans with curried rice sounds amazing.
Great recipe! I made the garlic butter and herbs version using somewhere between 3 and 4 Tbsp of salted butter (instead of adding salt), 2 tsp of the all the herbs (dried) and chicken broth instead of water. Turned out amazing and didn’t stick to the bottom of the pot. Thank you so much!
Thanks for the comment Andrea, I’m glad you liked it
PERFECT recipe, used water, no broth, no salt or butter. PERFECT RESULTS, will put a recipe card on the bag of Lundberg’s. Especially loved the caution to turn off keep warm setting AND to release pressure after 10 minutes. PERFECT, Thanks for your effort & post.
Thanks for the comment Eve. This rice is so good it really does turn out well with just water. 😉
Thanks for this! I have tried to cook wild rice blends in the IP before and they were either mushy or swimming in liquid, This was the right ratio for the right amount of time that still maintained the crunch I love with wild rice.
Thanks for the comment Laura, I’m glad you found a recipe that works for you. We sure do love wild rice too 😉
Wow! I just made this, and it tastes so good!! I’ll definitely be making this over and over again! Thank you for sharing this delicious recipe.
I’m happy to hear you liked it. Thanks for the comment
I always like to cook rice with homemade broth. Your IP version turned out perfectly fluffy and awesome.
Thanks Angie, I often use broth as well. It is an easy way to add great flavor isn’t it?