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Pressure Cooker Brown and Wild Rice Pilaf

  • Author: Mike Vrobel
  • Total Time: 45 minutes
  • Yield: 6 cups 1x


Pressure Cooker Brown and Wild Rice Pilaf. Looking for a fancy side dish for your holiday table, but easy enough for a weeknight dinner? Try this rice blend pilaf.


  • 1 tablespoon butter
  • 2 cups brown rice and wild rice blend
  • ½ cup dried cranberries
  • ½ teaspoon fine sea salt
  • 1½ cups homemade chicken broth (or vegetable broth)
  • 1 cup water (or more broth)
  • ¼ cup sliced green onion (about 2 green onions)
  • 2 tablespoons slivered almonds
  • More cranberries, green onions, and almonds for garnish


  1. Prepare the rice: Melt the butter in the pressure cooker pot over sauté mode (medium heat with a stovetop PC). Stir the rice into the pot to coat it with the melted butter. Add the cranberries, sprinkle with the salt, then stir in the broth and water.
  2. Pressure cook the rice for 20 minutes with a natural pressure release: Lock the lid and cook on high pressure for 20 minutes in an electric PC or 16 minutes in a stovetop PC. Let the pressure come down naturally, about 15 minutes.
  3. Stir in the extra ingredients and serve: Scoop the rice into a large mixing bowl. Stir in the green onions and almonds, and fluff the rice with a large fork. Sprinkle a few more cranberries, green onions, and almonds on top, and serve.


  • For this recipe, the fancier the rice blend, the better, as long as brown rice is the main ingredient. (I look for something like a Wild Blend or Royal Blend.)
  • Don’t like cranberries, almonds, or green onions? Substitute golden raisins or currants, pecans or pistachios, and parsley. (Or, just skip them.)


  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Category: Side dish
  • Method: Pressure Cooker
  • Cuisine: American