Instant Pot Cranberry-Thyme Brown Rice Stuffing
Ingredients:
1 cup brown rice dry measure
1/2 cup pure apple cider or juice
1 1/2 cups water
pinch sea salt
1 tsp thyme
1 cup mushrooms chopped
1 tsp olive oil
1 onion chopped
2 cloves garlic minced
2 carrots chopped
2 stalks celery chopped
1 apple chopped
pinch salt & pepper
2 tsp thyme
1/4 cup dried cranberries
1/4 cup slivered almonds
Directions:
Saute the vegetables in olive oil in your pressure cooker pot, on saute, for a few minutes until softened.
Add the rice, cider, thyme, and only 3/4 cup water to the pot.
Place the lid on the pressure cooker, set the time to 10 minutes.
Let it release naturally, then stir in the cranberries and almonds.