Mushroom Wild Rice in the Instant Pot

Activate the multi-functional pressure cooker by turning it on and selecting the 'Sauté' mode. Heat a generous amount of olive oil until it reaches its smoking point, then add sliced mushrooms, chopped onion, diced celery, grated carrot, and minced garlic. Cook the mixture, stirring occasionally to prevent burning, until the vegetables have lost their crunch and are tender, approximately 3 minutes.

Switch off the pressure cooker.

In a separate bowl, whisk together chicken stock, wild rice, red wine, dried thyme, fresh rosemary, salt, and pepper to create a savory liquid base. Pour the mixture into the pressure cooker, making sure not to splash any of it on the exterior.

Close and secure the lid firmly, ensuring that the pressure valve is set to 'Sealing'. Refer to your manufacturer's instructions for high-pressure settings and recommended cooking times. Set the timer according to the manufacturer's guidelines, in this case, 30 minutes.

Allow for a minimum of 10 to 15 minutes for the pressure inside the cooker to build up naturally.

Release the built-up pressure using the 'Natural Release' method, as specified in your manufacturer's instructions, for 15 minutes. Then, carefully release the remaining pressure using the 'Quick Release' method, as per your manufacturer's instructions, approximately 5 minutes. Unfasten the lid and carefully remove it.

Stir in chopped pecans and drizzle with balsamic vinegar before serving.