Go Back
+ servings
cooked rice in bowl

Instant Pot Mushroom Rice

This Instant Pot Mushroom Rice is an easy side dish for any occasion.  Made with portobello mushrooms, brown rice, marsala wine, chicken broth, and seasonings.  Easy, flavorful one-pot mushroom rice that makes a great main dish as well.
0 from 0 votes
Print Pin
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Natural Release Time: 10 minutes
Total Time: 1 hour
Servings: 4
Calories: 313kcal


  • Instant pot
  • measuring cup(s)
  • measuring spoons
  • Sharp kitchen knife


  • 1 Tbsp extra virgin olive oil
  • 3 Tbsp 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)
  • 1/4 tsp black pepper
  • 1 tsp garlic powder, divided
  • 8 oz Portobello mushrooms, sliced
  • 1/4 cup Marsala wine
  • 1 Tbsp fresh thyme (or ¾ t. dried)
  • 1 cup chicken (or vegetable) broth
  • 1 cup long-grain brown rice, rinsed and drained
  • 2 Tbsp green onion, finely chopped
  • 2 Tbsp fresh parsley, finely chopped


  • 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 another tablespoon of butter and one-quarter cup bouillon mixture to the InstantPot. 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.


Nutritional data is based on the brands that I used, therefore, nutritional data may vary based on the brands you use.  Use a recipe analyzer such as HappyForks.com to configure nutritional data.  Great for meal prep!  Leftovers can be stored for up to 4 days in the refrigerator.


Serving: 8.3oz | Calories: 313kcal | Carbohydrates: 43g | Protein: 6g | Fat: 13.8g | Saturated Fat: 6.3g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 245mg | Fiber: 3g | Sugar: 4g