Instant Pot Cranberry Apple Pecan Rice Pilaf–a combination of wild rice and brown rice are pressure cooked with onion and seasonings and then tossed with honeycrisp apples, toasted pecans and craisins. A festive and delicious side dish!
Instant Pot Cranberry Apple Pecan Rice Pilaf
This is an easy side dish that screams festive to me. With the dried cranberries and the colorful apples and wild rice it is a beautiful dish. It is pretty but it also tastes really yummy too!
I bought my wild rice in the bulk bins at Winco. Oh Winco how I love your bulk bins! You are the best place to buy spices, grains and dark chocolate salted caramels!
I made this as a side dish but you could make it into a meal. Add some bone-in chicken to the top of the dish and cook it right alongside the rice. Wild rice takes a little longer to cook so I would opt for the bone-in chicken as opposed to boneless skinless chicken breasts. They would get overdone.
More Instant Pot Holiday Recipes
I’m so happy to share with you some amazing Christmas Instant Pot recipes with you today. I’ve teamed up with some food blogger friends to share all the Instant Pot holiday goodness!
Instant Pot Peppermint Cheesecake by TIDBITS
Instant Pot Ham by The Typical Mom
Instant Pot Creamed Spinach by Stay Snatched
Instant Pot Jalapeño Cheddar Corn Bread by Herbivore Cucina
Instant Pot Eggnog Stuffed French Toast by Devour Dinner
Instant Pot Bacon & Herb Scalloped Potatoes by Sweet N Sassy Eats
Pressure Cooker Cranberry Baked French Toast by Pressure Cooking Today
Instant Pot Peanut Clusters by Cooking with Karli
Creamy Instant Pot Green Bean Casserole by Instant Pot Eats
Instant Pot Applesauce by The Butter Half
Instant Pot Cornmeal Dumplings by Enhance Your Palate
Instant Pot Cranberry Meatballs by Life Made Simple
Instant Pot Spinach Artichoke Dip by Happy Healthy Mama
Instant Pot Maple Mustard Turkey Breast by Greens & Chocolate
Instant Pot Garlic & Herb Carrots by Piping Pot Curry
Delightfully Delicious Deviled Eggs by My Imperfect Kitchen
Instant Pot White Chocolate Creme Brulee with Candy Cane Sugar Shell by Instant Pot Cooking
Instant Pot Whole Tandoori Chicken by Ministry of Curry
Instant Pot Caramelized Bacon Green Beans by Jenuine Home/Instant Pot Creations
What Pressure Cooker Did You Use?
To make Instant Pot Cranberry Apple Pecan Rice Pilaf I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Cranberry Apple Pecan Rice Pilaf
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Prep Time: 15 minutes -
Cook Time: 25 minutes (plus 10 minute NPR)
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Total Time: 40 minutes
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Yield: 5 servings -
Category: Side -
Method: Instant Pot
Print Recipe
Pin RecipeDescription
A combination of wild rice and brown rice are pressure cooked with onion and seasonings and then tossed with honeycrisp apples, toasted pecans and craisins. A festive and delicious side dish!
Ingredients
- 1 Tbsp butter
- ½ cup diced yellow or white onion
- 1 large garlic clove, minced
- 1 ½ cups chicken broth
- 1 ½ tsp dijon mustard
- ¼ tsp salt
- ½ tsp dried parsley
- ¼ tsp black pepper
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- 1 bay leaf
- ½ cup uncooked wild rice
- ½ cup uncooked brown rice
- 1 honeycrisp apple, cored and diced
- ⅓ cup craisins
- ⅓ cup toasted chopped pecans
- 1 tsp apple cider vinegar
- Optional: goat cheese for topping
Instructions
- Turn your Instant Pot to the saute setting. When the display says HOT add in the butter and swirl it around until it is melted. Add in the diced onion and saute for about 4-5 minutes. Add in the garlic and saute for 30 seconds.
- Turn off the saute setting. Add in the chicken broth, dijon mustard, salt, parsley, pepper, oregano, thyme, bay leaf and rices. Stir.
- Cover and pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes on high pressure. When the time is up let the pressure release naturally for 10 minutes and then move the valve to venting.
- Remove the lid and stir in the apple, craisins, pecans and vinegar.
- Serve topped with a sprinkling of goat cheese, if desired.
Notes
This recipe can easily be doubled. Double the ingredients and keep the cooking time the same.
I made this as a side dish but you could make it into a meal. Add some bone-in chicken to the top of the dish and cook it right alongside the rice. Wild rice takes a little longer to cook so I would opt for the bone-in chicken as opposed to boneless skinless chicken breasts. They would get overdone.
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I prepared for our Christmas meal and it was wonderful. It’s a keeper for the future. Thank you for this winner.
★★★★★
Hooray! So glad to hear.
Made this as a side for Christmas dinner. Had to travel an hour away so I cooked it at home, let it NPR. Added the vinegar, apples, pecans and craisins. Drove to my SIL and turned it to warm and we ate it approx an hour later. The apples were still crunchy as was the wild rice, which is what I hoped for. It was delicious. I got many compliments on it and I also bragged about your website. The only change I might try next time is to use a more tart apple like a Granny Smith. Very good recipe. Thanks again Karen!
★★★★★
I’m so happy to hear that it worked out well for you Marcia!
I’m bringing this for Christmas dinner ( double) with family tomorrow.
My question is can I keep it on “ keep warm” like a crock pot while serving ormwould it wreck the rice?
When I let it naturally release, do I turn It off or keep it on warm then take the lid off?
I plan on sautéing ingredients ahead of time and have all the other ingredients ready throw in so I can My it make it at my sister in law’s house, we have to travel 3 hours.
Hi Debbie, you’re going to really like this dish!
Yes you can use the keep warm function although I personally prefer eating it as close to when it is done as possible.
Just keep the lid on and keep warm on when you naturally release.
This recipe is speaking to my soul. I’ve got this printed and sitting in my “must make for December” pile. Thanks for sharing!
★★★★★