Instant Pot Mushroom Rice

Cooked mushroom rice in brown bowl with spoon on the side.

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.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 35

Natural Release Time 10

Total Time 1

Servings

Calories 345kcal

Author Anne Clark

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

Instant Pot rice pilaf is great for meal prep! Leftovers can be stored for up to 4 days in the refrigerator.

Nutrition