Instant Pot Mushroom Rice
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!
Equipment
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
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 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.
Nutrition
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
Find it online: https://littlesunnykitchen.com/pressure-cooker-mushroom-rice/