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Home Method Instant Pot

Instant Pot Mushroom Rice

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By: Diana Posted: 3/20/20 Updated: 8/22/20

This post may contain affiliate links. Please read my disclosure policy.

This easy and flavorful Instant Pot 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!

A close up shot of mushroom rice garnished with sliced green onions

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 over the stovetop, try this mushroom rice 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 vegetable stock recipe.
An overhead shot of ingredients needed to make mushroom rice including rice, sliced mushrooms, vegetable stock, butter, olive oil, diced onion, minced garlic, Italian seasoning, salt, and pepper.

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.

A collage with 4 images on how to make mushroom rice in the instant pot

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).

Top 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 1/5″ 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

  • Burrito rice
  • Fajita rice
  • Coconut rice
  • Plain basmati rice
  • Brown rice

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
5 from 13 votes
(Click stars to rate!)

Instant Pot Mushroom Rice

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Author: Diana
Print Rate Recipe Email Recipe
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 sliced green onions for extra flavor and crunch! Worthy to be served as main, that's how good this is!
4 servings
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 sliced green onions for extra flavor and crunch! Worthy to be served as main, that's how good this is!

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 yellow onion diced (about 1¼ cups)
  • 4 cups (300 grams) mushrooms sliced into 1/5" inch slices, I used cremini
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon Italian seasoning
  • 2 cloves garlic crushed
  • 1½ cups (300 grams) basmati rice rinsed until the water runs clear
  • 1 cup (240 ml) vegetable stock
  • ½ cup green onion sliced

Equipment

  • Instant Pot

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.

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 1/5″ 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.

Video

Nutrition Information

Calories: 103kcal, Carbohydrates: 4g, Protein: 1g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 8mg, Sodium: 584mg, Potassium: 40mg, Fiber: 1g, Sugar: 1g, Vitamin A: 87IU, Vitamin C: 3mg, Calcium: 13mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Aubrey says

    Posted on 4/10/20 at 21:36

    5 stars
    I made this today for the first time and fell in love. The rice is flakey and tender and the flavor is to die for. Absolutely delicious!! This has quickly become my new favorite. Will be making this again soon.

    Reply
    • Diana says

      Posted on 4/11/20 at 02:12

      That’s so great! It sounds like you have a new favorite, Aubrey! 

      Reply
  2. Alyssa T. says

    Posted on 4/9/20 at 23:18

    5 stars
    Super easy and so delicious!!!! It came out perfect and even my picky teen loved it!

    Reply
    • Diana says

      Posted on 4/11/20 at 02:11

      So so good isn’t it! Thank you for sharing that great review!

      Reply
  3. Jazzy says

    Posted on 4/5/20 at 19:11

    5 stars
    Soooo good and soooo easy. 10/10 will make again!!!

    Reply
    • Diana says

      Posted on 4/5/20 at 19:30

      I’m glad to hear you enjoyed it, Jazzy! Thank you for taking the time to leave this review!

      Reply
  4. Josh says

    Posted on 3/30/20 at 20:49

    Can you use brown rice if basmati is not available? If so, would you use more stock then?

    Reply
    • Diana says

      Posted on 3/31/20 at 01:27

      Just follow the brown rice instructions to adapt the recipe (search for Instant pot brown rice on my site) but I would saute the mushrooms separately and mix them in after pressure cooking the rice as otherwise, they might disappear.

      Reply
      • Josh says

        Posted on 3/31/20 at 08:19

        Sounds great. Thank you for getting back to me!

        Reply
        • Diana says

          Posted on 3/31/20 at 10:43

          Please let me know how it turns out!

          Reply
  5. Corrie says

    Posted on 3/30/20 at 17:17

    I bought 4 8ounce containers of mushrooms, but I’m sure that’s not what you meant. Are u sure you didn’t mean to say, fill a measuring cup loosely up to 4 cups?

    Reply
    • Diana says

      Posted on 3/30/20 at 18:35

      Hi Corrie, that’s right, you can either weigh your mushrooms and use as I mentioned in the recipe card 300 grams which is about 10 ounces (sliced or not sliced, won’t make a difference). Or you can slice up the mushrooms, and measure out 4 cups which should be around 10 ounces in weight. If you have more questions, please let me know. I hope that you enjoy!

      Reply
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