Rinse 1 cup of wild rice under cold water. Add the rinsed wild rice to the Instant Pot.

Pour 2 ½ cups of water into the Instant Pot with the wild rice.

Secure the lid on the Instant Pot and set the valve to the sealing position. Select the "Pressure Cook" or "Manual" setting and set the timer for 25 minutes on high pressure.

Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. Then, carefully perform a quick release to release any remaining pressure.

Open the lid and fluff the wild rice with a fork. Transfer the cooked wild rice to a large mixing bowl and allow it to cool to room temperature.

Dice a large apple into small cubes.

Peel and dice an orange into small pieces.

Measure 1 cup of pomegranate seeds.

Toast ¼ cup of pine nuts in a dry skillet over medium heat until lightly browned, then set aside to cool.

Pit and chop about 3 Medjool dates into small pieces.

In a small bowl, whisk together 1 tablespoon of olive oil, 2 tablespoons of apple cider vinegar, and 2 tablespoons of lemon juice. Season with salt to taste.

Add the diced apple, diced orange, pomegranate seeds, toasted pine nuts, and chopped Medjool dates to the bowl with the cooled wild rice.

Pour the dressing over the wild rice and fruit mixture.

Gently toss all the ingredients together until well combined, ensuring the dressing coats all the components evenly.

Serve the Instant Pot Wild Rice with Orange chilled or at room temperature. Enjoy this flavorful and nutritious dish as a side or a light main course!