How to Make Instant Pot Rice & Mushrooms
There's definitely a learning curve when it comes to using the Instant Pot for the first (second, or third!) time. At least there was in our house! However, my wife learned how to make Instant Pot rice and mushrooms and we haven't looked back… holy cow, the flavor is just amazing! And the amount of work is minimal! Who doesn't love a recipe that's delicious AND easy?!
How to Make Instant Pot Rice & Mushrooms
I've found that many people are hesitant, to the point of being scared or the Instant Pot or Ninja Foodi. Maybe it's from hearing stories about the old-fashioned, stovetop pressure cookers. We are so lucky to have this electric and safe pressure cooker right at our fingertips!.
Learning how to use your Instant Pot or Ninja Foodi isn't too difficult, but there can be a bit of a learning curve if you're using random recipes from the internet. If you've had your pressure cooker for any amount of time, my guess is you already know that!
While you're here, be sure to check out the rest of my low point Instant Pot recipes! Once you get started using your pressure cooker, you won't ever look back! The ease, versatility, and convenience just can't be beaten!
One pot cooking
One of my favorite things about the Instant Pot is that it's truly one-pot cooking. Not having a bunch of pots and pans to wash makes cooking so much more pleasant, wouldn't you say?
Select the “Sauté” function and the “high” setting on the Instant Pot®. Add olive oil and one tablespoon of butter. Add onions and half the garlic powder. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onions soften, approximately 4-5 minutes.
Add mushrooms and season with remaining garlic powder, and additional salt and black pepper, if desired. Sauté, stirring occasionally, until the mushrooms are golden brown and start to release their liquids, approximately 5 minutes.
Next up, the wine! Add the Marsala wine and thyme. Cook, stirring occasionally until the wine is reduced by half and the strong aroma dissipates approximately 4-5 minutes. Transfer sautéed mushrooms and onions to a bowl and set aside.
In goes another tablespoon of butter and one-quarter cup chicken broth to the Instant Pot®. Gently scrape up any browned bits off the bottom with a wooden spoon.
Add the rice and toast, stirring occasionally, for 1-2 minutes.
Add the remaining broth and stir to combine. Cover and lock lid into place. Set valve to “Sealing” and select the “Manual” and “High Pressure” settings. Adjust cook time to 22 minutes.
Natural release versus quick release
Once cook time is complete, allow pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure. Using the natural release allows the food to keep cooking for a bit longer, gradually stopping. This is especially helpful for foods like rice and oats. The quick-release is better for things like vegetables. Often, you will use a combination, as you do here.
Carefully remove the lid and fluff the rice with a fork. Add the mushroom mixture and the remaining butter to the Instant Pot®. Add the green onion and parsley and stir to combine.
Turn off the Instant Pot® and transfer the rice to a serving dish. Serve immediately with your choice of entrees. This chicken piccata would be an excellent protein to pair with your mushroom rice dish! Enjoy!
BLUE PLAN: 8 Points
GREEN PLAN: 8 Points
PURPLE PLAN: 6 Points
How to Make Instant Pot Rice & Mushrooms
- Yield: 4 servings 1x
Description
My wife absolutely lovvvves mushrooms. Any dish I can add mushrooms to, I do, because it makes her soooo very happy!
Ingredients
1 T. extra virgin olive oil
3 T. unsalted butter, divided
2 small yellow onions, diced
1 t. garlic powder, divided
Sea salt and black pepper, to taste
8 oz. Portobello mushrooms, sliced
¼ c. Marsala wine
1 T. fresh thyme (or ¾ t. dried)
1 c. chicken or vegetable broth, divided
1 c. long-grain brown rice, rinsed and drained
2 T. green onion, finely chopped
2 T. fresh parsley, finely chopped
Instructions
Select the “Sauté” function and the “high” setting on the Instant Pot®. Add olive oil and one tablespoon butter. Add onions and half the garlic powder. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onions soften, approximately 4-5 minutes.
Add mushrooms and season with remaining garlic powder, and additional salt and black pepper, if desired. Sauté, stirring occasionally, until the mushrooms are golden brown and start to release their liquids, approximately 5 minutes.
Add the Marsala wine and thyme. Cook, stirring occasionally, until the wine is reduced by half and the strong aroma dissipates, approximately 4-5 minutes. Transfer sautéed mushrooms and onions to a bowl and set aside.
Add another tablespoon of butter and one-quarter cup chicken broth to the Instant Pot®. Gently scrape up any browned bits off the bottom with a wooden spoon.
Add the rice and toast, stirring occasionally, for 1-2 minutes.
Add the remaining broth and stir to combine. Cover and lock lid into place. Set valve to “Sealing” and select the “Manual” and “High Pressure” settings. Adjust cook time to 22 minutes.
Once cook time is complete, allow pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
Carefully remove the lid and fluff the rice with a fork. Add the mushroom mixture and the remaining butter to the Instant Pot®. Add the green onion and parsley and stir to combine.
Turn off the Instant Pot® and transfer the rice to a serving dish. Serve immediately with your choice of entrees. Enjoy!
