1 Tbsp butter
4 oz mushrooms
1/2 cup diced onion
2 cloves garlic, finely chopped or minced
1 1/2 cups beef or chicken broth or water
1 cup wild rice (all wild rice - not a blend)
1/2 tsp fresh thyme
1/2 tsp salt
1/4 tsp pepper
2 Tbsp chopped fresh parsley
Press Saute on the Instant Pot and while it's heating up, slice the mushrooms, dice the onion and peel and mince the garlic. When the display says Hot, add the butter and mushrooms. Saute for a few minutes until it's starting to brown nicely and then add the onion. Continue to saute and stir for 2 minutes. Press Cancel and immediately stir in the garlic to cook it slightly as the pot cools.
Add the broth or water and deglaze the pot: scrape any browned bits off the bottom to prevent the Burn warning. Add the rice, thyme, salt and pepper and close the pot.
Set the valve on top to Sealing and push Pressure Cook (or Manual). Use the + or - button to get to 20 minutes. When it beeps that it's done, leave it for a full natural release: 10 - 15 minutes. When the pin drops, open the pot and stir in the chopped parsley. Taste and add salt and pepper if needed.