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Wild Rice with Butternut Squash in the Pressure Cooker

This hearty dish combines tender wild rice, sweet roasted butternut squash, nuts, fruit, and feta for an earthy, flavorful side or vegetarian main—all easily cooked in your pressure cooker.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 320 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main Ingredients

  • 2 tablespoons butter
  • 0.5 onion chopped
  • 3 garlic cloves minced
  • 1.5 cups wild rice blend rinsed and drained
  • 3 cups low sodium chicken broth
  • 1.5 cups apple juice may substitute chicken broth
  • 1 teaspoon dried parsley or 1 tablespoon fresh
  • 0.5 teaspoon salt
  • 0.25 teaspoon dried oregano
  • 0.25 teaspoon dried rosemary
  • 0.25 teaspoon ground cumin
  • 0.25 teaspoon pepper
  • 0.5 cup sliced almonds
  • 0.5 cup pomegranate seeds
  • 0.33 cup dried cranberries
  • 3 tablespoons feta crumbles
  • 2 cups butternut squash peeled and chopped into ½ to ¾ inch cubes
  • 2 teaspoons olive oil
  • 0.25 teaspoon salt for squash
  • 0.125 teaspoon pepper for squash

Instructions
 

Instructions

  • Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Spread on baking sheet.
  • Roast the squash for 25-30 minutes, stirring halfway through, until golden and tender.
  • Melt butter in a nonstick skillet over medium-high heat. Add onion and sauté until softened.
  • Add garlic and rinse wild rice blend. Cook 1 minute and toast rice slightly.
  • Add chicken broth, apple juice, parsley, salt, oregano, rosemary, cumin, and pepper. Stir and bring to a boil.
  • Once boiling, cover and reduce heat to low. Simmer for 45-60 minutes until rice is tender and liquid is absorbed.
  • Remove from heat and let rest, covered, for 10 minutes. Fluff with fork.
  • Drain any excess liquid. Add rice to serving bowl. Stir in roasted squash, almonds, pomegranate seeds, cranberries, and feta.
  • Season with additional salt and pepper to taste. Serve warm.

Notes

Use a wild rice blend instead of plain wild rice for best texture. To make it vegan, swap butter for olive oil and omit feta or use plant-based cheese. Store leftovers refrigerated for 3-4 days or freeze for up to 2 months.