Listen up, foodies! If you're looking for a dish that's got everything – flavor, texture, and nutrition – then look no further than this Instant Pot Mushroom Rice. Not only does it taste amazing, but it's also super easy to make.
It's a flavorful, one-pot recipe made with portobello mushrooms, brown rice, marsala wine, and chicken broth!
This savory rice is an easy side dish, or add in some meat and veggies for a fantastic main dish.
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Why You'll Love This
Mushroom rice has always been one of my favorite dishes for a few reasons:
- It goes well with so many different main dishes such as roasted chicken, pork tenderloin, and steak.
- You can eat this Instant Pot mushroom rice all by itself for a meal. It's great for lunch!
- Make it with vegetable broth and pair it with a side salad and you've got an excellent vegetarian dinner.
- Add in some cooked vegetables and chopped, cooked chicken (or any protein), and it magically transforms into a hearty casserole!
Why This Recipe Works
If you love mushrooms and rice, you're going to love this delicious Instant Pot mushroom rice recipe. The comforting side dish gets its rich, rustic flavor from the mushrooms and marsala wine.
The rice absorbs all the flavors of the mushrooms, wine, broth, and seasonings as it is cooking in the Instant Pot.
If you've been wanting to try a mushroom rice instant pot recipe, then please try this one! It's one of the most flavorful and delicious pressure cooker recipes around.
Ingredients
Instant pot rice pilaf is easy to make and has lots of rich mushroom flavor!
Long-grain brown rice - adds a nutty flavor to the recipe. If you use white rice, you'll need to adjust the cooking time since white rice cooks faster than brown rice,
Chicken broth - adds flavor and needed for the rice to cook. Substitute beef broth or vegetable broth.
Extra virgin olive oil and butter- for sauteeing the vegetables and browning the rice
Fresh vegetables - yellow onion, portobello mushrooms, green onion
Fresh herbs - thyme and parsley
Seasonings - garlic powder, sea salt, black pepper
Marsala wine - for a fantastic flavor boost!
Instructions
This is just a snapshot of the directions. Follow the instructions on the recipe card when making this recipe.
Step 1: Saute onions in olive oil and butter in your Instant Pot. Add mushrooms, wine, and thyme. Cook then remove from pot.
Step 2: Add butter and chicken broth to the pot. Add the rice. Brown the rice in butter in the Instant Pot.
Step 3: Add the remaining broth to the Instant Pot. Return mushroom mixture to Instant Pot. Mix well. Add green onion and parsley.
Step 4: Fluff with fork. Serve and enjoy!
Frequently Asked Questions
Super simple substitution! For great vegetarian mushroom rice, use a vegetable broth. Leave out the wine, if desired, and add an equal amount of broth instead. Eat as a main entree!
Rinsing brown rice is simply the cook's decision. I like to rinse brown rice before cooking it to remove any excess residue or starch. Excess starch can make the rice sticky or gummy.
Rice is usually cooked in water. For rice pilaf, the rice is browned in butter and cooked in broth giving it a richer and more flavorful profile.
This side dish pairs well with so many entrees! Serve it next to my Skillet Pork Tenderloin, Panko Crusted Chicken Tenders, or a Reverse Seared Steak!
Recipe Tips
- You can skip the Marsala wine (but it really adds to the flavor of the dish). Substitute water for the wine if desired.
- Use any flavor broth - I happen to like chicken broth but vegetable broth is also good for this recipe.
- Add ½ cup green peas with the green onion and parsley to add more veggies to the dish.
- Looking for the best Instant Pot? You can’t go wrong with the Original Instant Pot! It has excellent safety features and multiple uses: pressure cooker, rice cooker, and yes, even a slow cooker. You can steam, saute, and warm up food! Fantastic time saver!
- Store any leftovers in the refrigerator for up to 4 days or a freezer-friendly container for up to 3 months. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
More Instant Pot Recipes
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If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.
Recipe
Instant Pot Mushroom Rice
Equipment
- Instant pot
- measuring cup(s)
- measuring spoons
- Sharp kitchen knife
Ingredients
- 1 Tablespoon extra virgin olive oil
- 3 Tablespoons unsalted butter, divided
- 2 small yellow onions, diced (or 1 medium)
- dash sea salt if desired (the broth has salt in it, so go easy if you add additional salt)
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder, divided
- 8 ounces Portobello mushrooms, sliced
- ¼ cup Marsala wine
- 1 Tablespoon fresh thyme (or ¾ t. dried)
- 1 cup chicken (or vegetable) broth
- 1 cup long-grain brown rice, rinsed and drained
- 2 Tablespoons green onion, finely chopped
- 2 Tablespoons 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, additional salt (if needed), and black pepper, if desired. Sauté, stirring occasionally, until the mushrooms are golden brown and start to release their liquids, approximately 5minutes.
- Add the Marsala wine and thyme. Cook, stirring occasionally, until the wine is reduced by half and the strong aroma dissipates, approximately 4-5minutes. 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 brown it, 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.
Notes
Nutrition
This recipe was originally published in 2020 and was updated in 2023.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Emily
We used our Instant Pot for this for the first time and it didn't convince me it's worth it over the stove top for convenience/speed. We ended up needing to add another 15 min of cooking and 10 min release and the rice still didn't seem cooked. Maybe user error, but followed the recipe to a T (steps 4/5 are redundant and it was hard to get the rice to brown with liquid in the pot).The flavor was really nice though, especially after we added some red pepper flakes.
Anne Clark
Hi Emily! Thank you for letting me know how the recipe turned out for you. I'm sorry about the rice cook time - I'm not sure what happened. I'm going to go over the recipe again and make any adjustments, if necessary. I have also fixed recipe steps 4 & 5 (thank you for pointing that out!).