Using the Instapot for Wild Rice Edamame Salad

We recently had our neighbors over for a backyard happy hour (before it turned so cold again this week) and I dug out an old, but well-loved recipe for Wild Rice Edamame Salad.

I know it doesn’t sound like something appealing, but everyone who has tried it loves it.  I probably haven’t made it in ten years.  The big reason is that the recipe calls for wild rice to simmer in vegetable broth for an hour. 

And we all know you cannot leave rice on the stove top untended.  Yep, I’ve tried.

Now when you’re prepping to have guests, even just out on the patio, that’s too much kitchen time.  And it needs to sit in the fridge and marinate and chill for several hours.


We now have the Instapot so I thought I’d try the rice in there.  Hub and I found two different recipe sources online for the amount of water to use and we ended up using 1 1/3 cup with a teaspoon of vegetable bouillon.   

In minutes the rice was done to perfection.  I have to note we used pressure on high and not the “Rice” setting.  No boiling over, no stirring.

One thing I love about this recipe is that it uses one box of rice, one package of frozen edamame and ingredients already in the pantry.  Of note, we had trouble finding wild rice, so hub picked up a box of Lundberg blend and we tossed the enclosed seasoning packet.

The original recipe calls for a tablespoon of sugar, but I completely forgot to add any sugar and nobody missed it at all, so I’m listing it on the ingredients and if you like a sweeter dressing, you might want to add some.

Instant Pot Wild Rice

  • 6 oz package wild rice or wild rice blend
  • 1 1/3 cup water
  • 1 teaspoon vegetable bullion
  • Dash of salt

Rinse the rice in cold water and drain.  No need to soak the wild rice when using the instant pot.

Transfer the rinsed and drained wild rice into the instant pot and pour in 1 ⅓ cups of water. I added salt and vegetable bullion.

Secure the lid and make sure that the pressure regulator is set to sealing position. Select “Manual” and cook at high pressure for 20 minutes, followed by a 10-minute natural release. If there is any pressure left, release it by turning the pressure regulator knob onto the venting position. Carefully open the lid.

Fluff the now-cooked wild rice with a fork or a wooden spoon and serve.

Add your cooked wild rice into soups, salads, casseroles, or serve it as a side dish.

Wild Rice Edamame Salad


  • ¼ c vegetable oil (I used avocado)
  • 2 Tbsp rice vinegar
  • 1 Tbsp soy sauce
  • 1 Tbsp sugar (optional)

Add to cooked rice and chill

Add before serving

  • 3 stalks chopped celery
  • 3 chopped green onions
  • 1 package (approx. 1 ½ cups) edamame cooked per package instructions
  • ¼ cup sliced almonds

I chilled all the ingredients for a few hours except the almonds which I added right before serving.  This recipe is delish the next day too.

I hope you enjoy this as much as my friends and I do!

Blessings on your week.

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