Add oil to Instant Pot, set to Saute (Low). When oil is hot, add in the onion, carrot, celery and bell pepper. Saute, stirring often until softened, a few dark spots are fine. Add in the brown rice and saute for a minute or two longer, stirring, until the rice just shows a bit of white on the edges. Add a little additional oil if needed. Add in wild rice, stock, and thyme.
Cover and seal, set to 24 minutes, High Pressure. When finished, allow to go to Keep Warm and release any remaining pressure after 10 minutes. Open add salt to taste and fluff with a large fork. Test a few pieces of rice; if any of it seems too firm or if there is still quite a bit of liquid, close the Instant Pot back up and allow to sit for another 5 minutes.
Keywords: Bell Peppers, Brown rice, Carrots, Chicken Stock, hearty sides, Instant Pot, Pilaf, Rice, Side, Wild Rice