Skip to Content

Instant Pot Wild Goose Breasts with Cream Sauce and Brown Rice

Instant Pot Wild Goose Breasts with Cream Sauce and Brown Rice is a quick and easy one Pot meal that allows for a great presentation of any hunter’s bounty.

Loaded with a variety of seasonings, including whole peppercorns, this recipe turns wild goose breasts into a comfort food meal.

This delicious pressure cooker recipe cooks the wild goose breasts at the same time as some Pot in Pot brown rice.

Thicken the liquid to your liking and smother your dinner in a flavourful cream sauce.

Add your favourite side salad to complete this delicious meal.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making this dinner recipe I rinsed some brown rice and left it to drain while I started the goose breasts.

I started the goose breasts by adding olive oil to the Instant Pot and turning on the Sauté function.  When it was hot I added the two goose breasts.

When the goose breasts were browned on both sides I removed them from the pot and set them aside.

Then I poured some chicken broth into the Pot.  I used the liquid to deglaze the Pot and scrape any brown bits from the bottom.  

This is an important step to avoid the Burn message later on when the Pot is coming to pressure.

After deglazing I added seasonings to the Pot.  I dumped in some rosemary, parsley, black peppercorns, onion powder, thyme and salt.

I placed the two goose breasts onto a trivet and carefully lowered them into the Instant Pot.

Next I put the rinsed brown rice into a cake pan and poured water into the rice.

Then I placed the cake pan with the rice carefully on top of the goose breasts.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 20 minutes.

When the Instant Pot was done cooking, I allowed it to natural release for 10 minutes. Then I turned the steam release handle to the venting position to finish with a quick release.

After removing the lid I used oven mitts to lift out the rice and covered it with tinfoil.

Then I lifted out the goose breasts and wrapped them in tinfoil so I could prepare the sauce.

I poured some almond milk into the liquid in the Pot and then used a bit more almond milk and gluten free flour to create a slurry.

I turned the Saute function on and stirred in the slurry until the cream sauce had thickened.

Thickening the sauce with a corn starch slurry.

Once the sauce was thickened I sliced up the goose breasts.  I made thin slices so I could keep an eye out for pellets.

Then I poured some of the thickened sauce over the sliced goose breasts.

I fluff up the rice in the cake pan with a fork before serving it up.

Enjoy this wild game recipe next time you have some goose breasts you need to cook up.  This Instant Pot recipe is sure to please all your guests.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Wild Game Recipes You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Instant Pot Wild Goose Breasts with Cream Sauce and Rice:

  • 2 cups long grain brown rice
  • 2 cups water for cooking rice
  • 2 tbsp olive oil
  • 1 1/2 lb wild goose breast (2)
  • 1 1/2 cups chicken broth
  • 2 tsp rosemary
  • 2 tsp parsley
  • 1 tsp onion powder
  • 1 tsp thyme
  • 1 tsp black peppercorns
  • 1/2 tsp salt
  • After Cooking:
  • 1 cup almond milk (divided)
  • 3 tbsp gluten free flour

How to Make Instant Pot Wild Goose Breasts with Cream Sauce and Rice:

  1. Rinse the brown rice and set it aside to drain.
  2. Add the 2 tbsp of olive oil to the Instant Pot.
  3. Turn the Pot to the saute function. When hot add the goose breasts and sear on both sides.
  4. Remove the goose breasts from the Pot and add the chicken broth to the Pot.
  5. Use the chicken broth to deglaze the Pot, scraping any brown bits from the bottom.
  6. Add the rosemary, parsley, peppercorns, onion powder, thyme and salt.
  7. Place the trivet in the Pot with the 2 goose breasts on it.
  8. Add the brown rice to a pressure cooker safe pan and pour the 2 cups of water over it. Pushing rice into liquid if necessary.
  9. Place the brown rice on top of the goose breasts for Pot in Pot cooking.
  10. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 20 minutes.
  11. When the Instant Pot is done cooking, allow it to natural release for 10 minutes. Then turn the steam release handle to the venting position to finish with a quick release.
  12. Lift out the cake pan of rice and cover it with foil.
  13. Carefully remove the goose breasts from the Pot and cover them with tinfoil.
  14. Add 3/4 cup of almond milk to the liquid remaining in the pot.
  15. Use the remaining 1/4 cup almond milk and the gluten free flour to create a slurry.
  16. Turn the Instant Pot to Saute Normal and stir in the slurry to thicken the liquid.
  17. Once thickened turn off Pot.
  18. Slice the goose breasts thin and keep your eyes open for pellets.
  19. Cover the goose breasts with the cream sauce and fluff up the rice with a fork.
  20. Serve with your favourite salad and enjoy!
Yield: 4 - 6

Instant Pot Wild Goose Breasts with Cream Sauce and Brown Rice

Instant Pot Wild Goose Breasts with Cream Sauce and Brown Rice is a quick and easy one Pot meal that allows for a great presentation of any hunter's bounty.

Instant Pot Wild Goose Breasts with Cream Sauce and Brown Rice is a quick and easy one Pot meal that allows for a great presentation of any hunter's bounty.

Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 5 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 cups long grain brown rice
  • 2 cups water for cooking rice
  • 2 tbsp olive oil
  • 1 1/2 lb wild goose breast (2)
  • 1 1/2 cups chicken broth
  • 2 tsp rosemary
  • 2 tsp parsley
  • 1 tsp onion powder
  • 1 tsp thyme
  • 1 tsp black peppercorns
  • 1/2 tsp salt
  • After Cooking:
  • 1 cup almond milk (divided)
  • 3 tbsp gluten free flour

Instructions

    1. Rinse the brown rice and set it aside to drain.
    2. Add the 2 tbsp of olive oil to the Instant Pot.
    3. Turn the Pot to the saute function. When hot add the goose breasts and sear on both sides.
    4. Remove the goose breasts from the Pot and add the chicken broth to the Pot.
    5. Use the chicken broth to deglaze the Pot, scraping any brown bits from the bottom.
    6. Add the rosemary, parsley, peppercorns, onion powder, thyme and salt.
    7. Place the trivet in the Pot with the 2 goose breasts on it.
    8. Add the brown rice to a pressure cooker safe pan and pour the 2 cups of water over it. Pushing rice into liquid if necessary.
    9. Place the brown rice on top of the goose breasts for Pot in Pot cooking.
    10. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 20 minutes.
    11. When the Instant Pot is done cooking, allow it to natural release for 10 minutes. Then turn the steam release handle to the venting position to finish with a quick release.
    12. Lift out the cake pan of rice and cover it with foil.
    13. Carefully remove the goose breasts from the Pot and cover them with tinfoil.
    14. Add 3/4 cup of almond milk to the liquid remaining in the pot.
    15. Use the remaining 1/4 cup almond milk and the gluten free flour to create a slurry.
    16. Turn the Instant Pot to Saute Normal and stir in the slurry to thicken the liquid.
    17. Once thickened turn off Pot.
    18. Slice the goose breasts thin and keep your eyes open for pellets.
    19. Cover the goose breasts with the cream sauce and fluff up the rice with a fork.
    20. Serve with your favourite salad and enjoy!

Notes

*This recipe was tested in an 8 quart Instant Pot Duo.

Skip to Recipe