Instant Pot Wild Rice Cranberry Stuffing
| 16 |
35 |
238 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
20 min |
6
|
Loaded with onion, celery, mushrooms, garlic, sage, thyme, rosemary, balsamic, cranberries & pecans! Quick and delicious!
Ingredients
|
2 tbsp
|
Olive Oil, Extra Virgin
|
|
1/2 large
|
Yellow onion
(diced)
|
|
2 medium stalk(s)
|
Celery
(diced)
|
|
1 container (8 oz)
|
Button mushrooms
(diced)
|
|
4 clove(s)
|
Garlic
(minced)
|
|
1/2 tsp
|
Sage, ground
(ground)
|
|
1/2 tsp, ground
|
Thyme, dried
(dried)
|
|
1/2 tsp
|
Rosemary, dried
(dried)
|
|
1 cup
|
Wild rice, dry
|
|
3/4 cup
|
Vegetable stock/broth, low sodium
|
|
1/4 cup
|
Tamari, gluten free, reduced sodium
|
|
1/4 cup
|
Balsamic vinegar
|
|
1/2 cup
|
Cranberries
(dried)
|
|
1/2 cup
|
Pecans
(chopped)
|
|
1/4 tsp
|
Salt
(more or less to taste)
|
|
1/4 tsp
|
Black pepper
|
Instructions
- Press the saute button on your instant pot.
- When the display reads hot, add in the oil.
- Add the onion, celery, and mushrooms and sauté for 5 minutes. Stir often.
- Add the garlic, sage, thyme, and rosemary, and cook for an additional 1 minute. Press cancel.
- Add in the rice, broth, and tamari soy sauce. Stir to combine.
- Cover and lock the lid (make sure the steam-releasing handle is pointing to sealing).
-
Cook on high pressure for 15 minutes, then allow the pressure to naturally release for 10 minutes.
- Flip the valve to "venting", then remove the lid.
- Stir in the balsamic, cranberries, pecans, salt & pepper.
- Taste and re-season, if necessary.
- Serve and enjoy!
Nutrition Facts
Per Portion
Calories
238
Calories from fat
106
Calories from saturated fat
12.9
Total Fat
11.8 g
Saturated Fat
1.4 g
Trans Fat
0.0 g
Polyunsaturated Fat
3.4 g
Monounsaturated Fat
8.3 g
Cholesterol
0
Sodium
586 mg
Potassium
295 mg
Total Carbohydrate
27.7 g
Dietary Fiber
3.6 g
Sugars
4.2 g
Protein
7.0 g
Dietary servings
Per Portion
| Fruit |
0.2 |
| Grain |
0.8 |
| Meat Alternative |
0.3 |
| Vegetables |
0.8 |
Energy sources
Meal Type(s)
