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I know that a food blogger’s best business practices include posting Thanksgiving recipes before Thanksgiving, not after. Still, my little stuffing experiment worked out so well, and I wanted to share it before it gets lost in the archives of my kitchen. ‘
I have quite a few people in my extended family who eat gluten-free. A few years ago, I made a wild rice stuffing on Thanksgiving, and in all honesty, turned out dry. But my first wild rice stuffing debacle occurred before I owned an Instant Pot.
This stuffing turned out moist, super flavorful, and cooked in minutes. My brother-in-law accused me of adding gluten to the stuffing, but it wasn’t gluten, it was just that rice in the Instant Pot turns out just that fluffy.
To make this Instant Pot Rice Stuffing, you will need:
Jasmine Rice You can get this Jasmine Rice, I also like the Jasmine Rice from Aldi
Caramelized onions and celery
Granny Smith Apples
Optional: Nuts. When I made this on Thanksgiving, I added toasted Walnuts.
Do you cook this whole dish in your Instant Pot?
Yes. You can cook this entire dish in your Instant Pot. However, it does require four different steps
- Use the Saute function to caramelize the onions and cook the celery
- Use the Saute function for cooking the breakfast sausage
- Pressure Cook the wild rice in the Instant Pot for 30 minutes
- Cook everything else with the already cooked wild rice for 12 minutes.
- 1 cup wild rice
- 2 cups Jasmine rice
- chicken broth use as the liquid to cook rice in. Add as much as you would water when cooking rice.
- 1 pound breakfast sausage
- 1 cup celery chopped
- 1 small onion chopped
- 2 tablespoons olive oil
- 1 tablespoon thyme
- 1/2 cup dried cranberries
- 1/2 teaspoon garlic
- 2 green apples peeled and chopped
Place Wild Rice and chicken broth in your Instant Pot. Use as much chicken broth as you would use water during the cooking process. Please refer to the instructions on the back of the rice you use.
Cook Rice for 30 minutes. Vent, and set rice aside.
Use the Saute function on your Instant Pot to cook the breakfast sausage. Once Cooked, drain it and set aside.
Using the Saute function on your Instant Pot, cook the onions, celery, thyme, and garlic in the olive oil.
Add cooked wild rice, uncooked white rice with chicken broth, cooked breakfast sausage, and dried cranberries, and apples to your celery and thyme.
Place the lid on your Instant Pot and cook on High Pressure for 12 minutes. Let NPR
Serve Right away.
This stuffing is so very good!
If you make it, let me know how it turns out! Use the hashtag #makethebest so I can see it!