Instant Pot Mushroom Rice
Savory basmati rice cooked with sautéed onions and cremini mushrooms in the Instant Pot, finished with sliced green onion.
Equipment
- Instant Pot
Ingredients
Ingredients
- ?2 tablespoonsolive oil
- ?1 tablespoonunsalted butter
- ?1 yellow oniondiced about 1 1/4 cups
- ?4 cups 300 gramsmushroomssliced into 1/5" inch slices, I used cremini
- ?1 teaspoonsalt
- ?1/4 teaspoonground black pepper
- ?1/2 teaspoonItalian seasoning
- ?2 clovesgarliccrushed
- ?1 1/2 cups 300 gramsbasmati ricerinsed until the water runs clear
- ?1 cup 240 mlvegetable stock
- ?1/2 cupgreen onionsliced
Instructions
Instructions
- Rinse the 1½ cups (300 g) basmati rice under cold water until the runoff is clear, then drain well.
- Turn the Instant Pot to SAUTE. When the display shows "HOT," add 2 tablespoons olive oil and 1 tablespoon unsalted butter.
- When the butter has melted, add the diced yellow onion (about 1¼ cups) and cook, stirring occasionally, until the onion is translucent, about 3–4 minutes.
- Add the 4 cups (300 g) sliced mushrooms and sprinkle in ½ teaspoon Italian seasoning, 1 teaspoon salt, and ¼ teaspoon ground black pepper. Cook, stirring occasionally, until the mushrooms are softened, about 3 minutes.
- Add the 2 crushed garlic cloves and cook until fragrant, about 1 minute.
- Add the rinsed and drained rice and the 1 cup (240 ml) vegetable stock to the pot. Stir once to combine and to scrape up any browned bits from the bottom.
- Press CANCEL to stop SAUTE if needed. Secure the lid and set the steam release valve to SEALING. Select PRESSURE COOK/MANUAL on HIGH pressure and set the time for 4 minutes. (The Instant Pot will take about 6–7 minutes to come to pressure before the cook time starts.)
- When the cooking program ends, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully move the steam release valve to VENTING to release any remaining pressure, then open the lid.
- Fluff the rice with a fork and stir in the ½ cup sliced green onion.
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.
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.