2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
¼ cup dry white wine
2 cups wild rice
2 cups vegetable or chicken broth
¾ pound mushrooms, sliced
4 sprigs fresh thyme
½ teaspoon kosher salt
Heat the oil in the Instant Pot using the sauté function. Add the onions and cook, stirring frequently, until softened, about five minutes. Add the garlic and cook, stirring, for one minute more.
Stir in the wine and cook, stirring and scraping up any browned bits from the bottom of the pot, for about two minutes.
Choose Cancel/Keep Warm to turn off the sauté function.
Add the rice, broth, mushrooms, thyme and salt.
Close the lid and turn the valve to the sealing position. Choose high pressure and set the timer for 25 minutes.
When the cooking time is up, let the pressure release naturally for 15 minutes, and then quick release any remaining pressure.