This easy and flavorful mushroom rice will quickly become one of your family favorites! It’s infused with garlic, onion, and mushrooms then served with fresh chopped green onions for extra flavor and crunch! Worthy to be served as a main, that’s how good this is!
If mushrooms is your thing, then you’re going to LOVE this! Seriously, I’ve been obsessed with this rice for quite a while now. I’m a big fan of mushroom, and garlic, and this rice has it all. Earthy mushrooms, flavorful garlic, and crunchy green onion.
This rice is quite easy to make, but making it in the Instant Pot is an absolute breeze! To prep the ingredients, and cook the rice will take you less than 30 minutes. So let’s dive into the recipe!
If you would like to make this mushroom rice over the stovetop, follow this recipe.
The Ingredients
To make this rice, you will need the following ingredients:
- Olive oil, and butter – You can substitute the olive oil with vegetable oil. The butter adds a lot to the flavor.
- Onion and garlic – dice the onion, and crush the garlic using a garlic press.
- Mushrooms: Use any type of mushrooms that you have on hand. I recommend white or brown button mushrooms or cremini mushrooms.
- Italian seasoning, salt, and pepper.
- Long grain rice – I use basmati rice as I think it works best in this recipe, but you can use any variety of long grain rice. Using short-grain rice will give it a gummy texture, closer to risotto but that’s not the texture that we’re after in this recipe.
- Vegetable stock or broth – I ALWAYS make my own vegetable stock in my Instant Pot, it’s much healthier and cheaper than store-bought. Here’s my recipe.
How to Make Mushroom Rice in the Instant Pot?
Start by sauteing the onion in olive oil, and butter until it’s translucent. Then add the sliced mushrooms and cook for a few minutes. Season with Italian seasoning, salt, and pepper. Then add the garlic, and saute for a minute.
Add the rinsed rice, cover with vegetable stock, give it a quick stir and pressure cook on high for 4 minutes. Allow the steam to naturally release for 10 minutes.
Carefully open the lid, fluff with a fork and mix in fresh chopped green onion. And that’s it! (scroll down to the recipe card for more details and amounts).
Video Tutorial
Cook’s Tips
- This recipe is enough to be served for 2 as a main, or 4 as a side.
- Make sure that you rinse the rice before using. Wash under running water until it runs clear.
- Don’t skip the butter. It adds creaminess and a depth of flavor. If vegan, use vegan butter instead.
- Don’t slice the mushrooms too thin as they will disintegrate and disappear. I recommend a ⅕″ thickness.
- Do not under any circumstances pressure cook the green onions! The green onions are added for freshness and crunchy flavor.
- After adding the vegetable stock to the rice, scrub any bits that are stuck to the bottom of the pot after all the sauteing to avoid getting a BURN message. Basically, deglaze the pot with the stock if needed.
- Any long-grain rice variety works for this recipe.
- When adding the stock, make sure that the stock does not exceed the level of the rice. You don’t need more stock than that. We tested the recipe with more stock and it resulted in gummy sticky rice.
- OPTIONAL: You can stir in more butter in the rice after pressure cooking if you like.
- OPTIONAL: You can stir in fresh or frozen peas after fluffing the rice with a fork, cover with the lid and let the peas sit for a couple of minutes before stirring in the green onion.
Storing Tips
- Fridge: Store the mushroom rice in the fridge in an airtight container for up to 4 days.
- Freezer: This rice freezes well in a freezer-safe container for up to 3 months. Reheat in the microwave.
More Instant Pot Rice Recipes
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Instant Pot Mushroom Rice
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 onion diced (about 1¼ cups)
- 4 cups (300 grams) mushroom sliced into ⅕" inch slices
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon Italian seasoning
- 2 cloves garlic crushed
- 1½ cups (300 grams) basmati rice
- 1 cup (240 ml) vegetable stock
- ½ cup green onion sliced
Instructions
- On the pressure cooker, press on SAUTE. When the message "HOT" is displayed add the oil, and the butter. When the butter is melted, add the diced onion and cook until it's translucent.
- Add the sliced mushroom, and season with Italian seasoning, salt, and pepper. Cook until the mushrooms are soft (about 3 minutes). Add the garlic, and cook for a minute or until it's fragrant.
- Add in the rinsed rice, and the stock and give it a stir.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to be naturally released for 10 minutes, then release the rest of the steam manually.
- Carefully open the lid, fluff with a fork, and mix in sliced green onions.
Video
Notes
- Make sure that you rinse the rice before using. Wash under running water until it runs clear.
- Don’t skip the butter. It adds creaminess and a depth of flavor. If vegan, use vegan butter instead.
- Don’t slice the mushrooms too thin as they will disintegrate and disappear. I recommend a ⅕″ thickness.
- Do not under any circumstances pressure cook the green onions! The green onions are added for freshness and crunchy flavor.
- After adding the vegetable stock to the rice, scrub any bits that are stuck to the bottom of the pot after all the sauteing to avoid getting a BURN message. Basically, deglaze the pot with the stock if needed.
- Any long-grain rice variety works for this recipe.
- When adding the stock, make sure that the stock does not exceed the level of the rice. You don’t need more stock than that.
- OPTIONAL: You can stir in more butter in the rice after pressure cooking if you like.
- Store the mushroom rice in the fridge in an airtight container for up to 4 days.
- This rice freezes well in a freezer-safe container for up to 3 months. Reheat in the microwave.
Janet
Love this recipe. It is easy to make and I take it for lunches at work. Thank you.