Instant Pot Wild Rice Bowl with Mushrooms, Spinach & Burst Cherry Tomatoes

Delicious and filling, this Instant Pot Wild Rice Bowl is a comforting weeknight meal that won't heat up your kitchen in the summer months. Full of warm-weather flavors like baby spinach, burst sweet cherry tomatoes, and the addition of umami flavor from mushrooms.

Servings 4
Author Emily Weeks, RDN, LD


  • 1 cup wild rice blend (wild, brown, red)
  • 1 ΒΌ cup water
  • 1 1/2 tsp Better Than Bouillon Mushroom base
  • 1 Tbsp salted butter
  • 1 Tbsp olive oil
  • 1/2 pint cherry tomatoes whole
  • 8 oz sliced baby bellas
  • 1 tsp minced garlic
  • 8 oz baby spinach
  • Italian parsley for garnish optional


  1. Add the rice blend, water, and 1 tsp of Better Than Bouillon Mushroom base to the Instant Pot. Set on manual for 28 minutes. Use quick release. 

  2. Meanwhile, In a medium skillet, add the butter and olive oil over medium-high heat. Add the cherry tomatoes. Let cook for 5-8 minutes, until the tomatoes begin to soften and wrinkle. Add the baby bellas, minced garlic and 1/2 tsp Better Than Bouillon Mushroom base and sautee for another 3-4 minutes (until the mushrooms have cooked down). 

  3. Remove from heat and drain excess water. Add the baby spinach and toss until slightly wilted. Add the cooked wild rice blend and toss well.