Instant Pot Wild Rice and Vegetable Stew
Creamy and comforting, this vegetarian Instant Pot Wild Rice and Vegetable stew is a great family-favorite meal. Ideal for a vegetarian or vegan-friendly meal, if you are a meat eater we promise you won’t miss out—the cremini mushrooms add a nice richness and depth of flavor. Plus they are naturally low in calories and fat free but rich in antioxidants, fiber and potassium.
There is some chopping involved in this recipe, but if you find it as therapeutic as I do, it will go quickly. Then, it’s just a matter of loading up your InstantPot and pressing a few buttons, resulting in a delicious meal without standing over a hot stove.
Wild Rice and Vegetable Stew with fresh thyme
How Many Calories and WW Points in this Wild Rice and Vegetable Mushroom Stew?
According to my calculations, each generous serving has about 156 calories.
To see your WW Points for this recipe and track it in the WW app or site, Click here!
How to Make Instant Pot Wild Rice and Vegetable Stew, Step-by-Step
Step 1: Gather and prepare all ingredients.
Ready to make the stew
Step 2: Stir together the onion, carrots, celery, garlic, mushrooms, thyme, sage, rice, 4 cups water and 2 teaspoons salt in the Instant Pot. Add the cover and lock in place with the steam release valve in the “Sealing” position.
Step 3: Cook on HIGH pressured for 25 minutes.
Step 4: Once the cooking completes, allow the pressure to release naturally for 10 minutes before moving the steam release valve to the “Venting” position and release any remaining steam. After all pressure is released and the float valve drops, unlock and remove the lid.
Fresh cooked stew before adding coconut milk
Step 5: Stir in the coconut milk. Season to taste with additional salt and black pepper, if desired.
Stir in the coconut milk and season to taste with salt and pepper
Step 6: Divide the stew evenly between 6 bowls and serve.
Instant Pot Wild Rice and Mushroom Vegetable Stew
Step 7: Store any leftover stew in an airtight container in the refrigerator.
Recipe Notes
Feel free to use only wild rice or a combination of wild rice and brown rice in this recipe. Wild rice has fewer carbs and more protein than brown rice, but may not be available in all areas. Lundberg, RiceSelect, 365 and Bob’s Red Mill all make a wild rice and brown rice blend.
In making this stew, I simply combined ½ cup wild rice and ½ cup long grain brown rice that I had in my pantry.
Serving Suggestions
Enjoy this hearty stew with warm crusty bread and Fig Arugula Salad or Pear and Blue Cheese Salad for a filling meal.
Instant Pot Wild Rice and Vegetable Stew with sourdough baguette
Ways to Use Leftovers
Leftover stew can be store in the refrigerator in an airtight container. The stew can be reheated over medium heat in a saucepan on the stovetop, or in a microwave-safe bowl in the microwave.
For a one pot meal, you can add your favorite protein while reheating like leftover rotisserie chicken, lean chopped turkey breast or cubed ham.
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Instant Pot Wild Rice and Vegetable Stew
Ingredients
Instructions
Notes
In making this stew, I simply combined ½ cup wild rice and ½ cup long grain brown rice that I had in my pantry.
Servings: 6
Click here to see your WW Points for this recipe and track it in the WW app or site.
4 *PointsPlus (Old plan)
Nutrition
Recipe source: The Fresh and Healthy Instant Pot Cookbook: 75 Easy Recipes for Light Meals to Make in Your Electric Pressure Cooker by Megan Gilmore
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan’s ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this Instant Pot Vegetarian Stew, you might also like
Instant Pot Vegetarian Lentil Minestrone
Simple Carrot, Spinach and Rice Stew
No Fuss Chickpea Lentil Soup
Easy Asparagus Minestrone
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