Wild rice is one of my fav's, so an easy slow cooker or Instant Pot recipe with wild rice in the winter time is just what this mama needs!
My Instant Pot has been getting its use this season and I highly recommend investing in one of these cookers if you don't have one yet! Every week I hard boil eggs, make a big soup of some kind, cook a big pork or beef roast with half the time, and quickly cook chicken breasts for salads for the week's lunches.
More and more these cookers are getting cheaper, so it's a good time to buy one!
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If you have a slow cooker or an Instant Pot you'll be equipped to make this recipe. I've shared directions for both options below...
Wild Rice Chicken Casserole
1 Tbsp butter
2 ribs celery, diced
1 green pepper, seeded and diced
1/2 onion, diced
4 oz mushrooms, diced (optional)
1 cup uncooked wild rice
1 1/2 cups broth
2 Tbsp coconut aminos
1/2 Tbsp Italian seasoning
Salt and pepper to taste
Slow Cooker Directions
1) In a medium skillet, head butter over medium high heat. Add celery, onion, mushrooms (if using) and green pepper to the pan and cook until onion becomes translucent. Transfer the veggies into the pot of a slow cooker.
2) Add remaining ingredients to the slow cooker. Set the cooker to low for 8 hours or high for 5 hours.
Instant Pot Directions
1) Set Instant Pot to 'Sauté' function. Add butter, celery, green pepper, onion and mushrooms (if using) and cook until onion becomes translucent. Turn off the Instant Pot.
2) Add remaining ingredients to the pot. Set to 'Manual' for 25 minutes and allow to naturally release the pressure.