Type what you have

Ingredients

• ✓ wild rice blend
• olive oil
• baby portobello mushroom
• onion
• celery
• carrot
• garlic
• chicken stock
• white wine
• thyme
• rosemary
• salt
• black pepper
• pecan
• 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.

By lutzflcat