Mushroom Rice Pilaf is a quick and easy dish made with mushrooms, rice, vegetable broth, and spices, ready in just 20 minutes using an Instant Pot. Perfect for weeknights or lunchboxes, it's vegan and kid-approved!
I LOVE mushrooms and enjoy every dish made with them! This Mushroom rice recipe is easy to make and perfect for potlucks, kids lunch boxes, or busy weeknight dinners. Other delicious mushroom rice dishes include mushroom fried rice and mushroom biryani.
I used white button mushrooms for this recipe, but you can also use baby bella mushrooms or any available variety. Also, make sure to cut the slices thick otherwise, they will get mushy after pressure cooking.
To enhance the flavors of this recipe, sauté the mushrooms in butter, and add a pinch of red chili flakes, dried oregano, or Italian seasoning. For an even richer taste, cook the rice in vegetable broth or diluted "Better than Bouillon" mushroom or vegetable base.
I made this mushroom rice pilaf in my Instant Pot DUO60 6 QT Pressure Cooker, but you can also prepare it on the stovetop. Check out the detailed recipe below!
More Mushroom Recipes
Mushroom Rice Ingredients
- Rice: I used long-grain basmati rice in this recipe. You can also use jasmine rice, and adjust the water accordingly.
- Mushrooms: I used white button mushrooms. You can also use Baby Bella or Shiitake Mushrooms.
- Butter or oil: I used olive oil in this recipe. But the best flavors come from butter, so I highly recommend using butter. You can also use 50:50 olive oil and butter.
- Onion & Garlic: I used a yellow onion. Garlic gives amazing flavor to the dish, so feel free to add more according to your preference.
- Seasonings: I used salt and black pepper. You can also add oregano or Italian seasoning and red chili flakes for extra flavor.
- Vegetable Broth: I prefer using vegetable broth as it gives more flavor to the dish. You can also replace it with regular water or even diluted Better Than Bouillon Mushroom Base or Vegetable Base.
How to Make Mushroom Rice Pilaf in an Instant Pot
Firstly, press SAUTE on the Instant Pot. Next, add 2 tablespoons oil (or butter), and once it's hot, add 3 cloves garlic (minced), 1 medium onion (finely chopped), and saute for about 2 minutes until onions turn soft.
Then add 8 oz white button mushrooms (about 3 cups) and saute for a minute (don't skip this step).
Add 1 cup of rinsed basmati rice, 1 ¼ cups vegetable broth (or water), salt, ground black pepper, and mix well. You can also add extra seasoning, like dried oregano or Italian herbs, for added flavor.
Deglaze the pot by scraping the bits stuck to the bottom to avoid a BURN notice.
Furthermore, close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 4 minutes.
When the instant pot beeps, let the pressure release naturally for 5 minutes, and then quick release the remaining pressure manually.
Remove the lid away from you, and garnish with chopped spring onions. Toss everything well. Instant Pot pressure cooker mushroom pilaf is ready.
Stovetop Pot Method
- In a large pot, heat oil (or butter) over medium-high heat.
- Add garlic and sauté for 30 seconds or until aromatic. Then add onion and saute for about 2 minutes until soft.
- Then add mushrooms and saute for a minute (don’t skip this step).
- Add the rinsed basmat rice, vegetable broth (or water), salt, ground black pepper, and gently mix it evenly. Reduce heat, cover, and simmer for 20 minutes until the water is absorbed and the rice is fluffy.
- Garnish with sliced spring onions just before serving.
What to Serve with Mushroom Pilaf?
You can generally eat mushroom rice pilaf on its own since they are flavorful, or pair it with plain yogurt.
You can also pair it with dal tadka and kachumber salad on the side.
Storage Suggestions
Leftover mushroom rice can be refrigerated in an airtight container for up to 3 days. You can also freeze this rice for up to 2 months in a freezer-safe container.
FAQs
I used white basmati rice in this recipe. You can also use white jasmine rice, sona masoori for this recipe. You can also use quinoa instead of rice and adjust the water and time accordingly for cooking.
You can also add the following vegetables after pressure cooking.
- Green peas
- Bell peppers
- Broccoli
- Snap peas
No, it may not work, as brown rice takes longer to cook. Mushrooms will get mushy.
More Instant Pot Rice Recipes
Instant Pot Mushroom Rice Recipe
Equipment
Ingredients
- 8 oz white button mushrooms (about 3 cups)
- 1 cup basmati rice
- 2 tablespoons butter (or olive oil)
- 3 cloves garlic minced
- 1 medium yellow onion finely chopped
- 1 ¼ cups vegetable broth (or water)
- salt and black pepper to taste
- 1 bunch green onions chopped
Instructions
Instant Pot Method:
- Firstly, press SAUTE on Instant Pot. Next, add oil or butter and once it's hot, add minced garlic, onions and saute for about 2 minutes until onions turn soft.
- Then add mushrooms and saute for a minute (don't skip this step).
- Add the rinsed rice, vegetable broth (or water), salt, ground black pepper, and mix well. Deglaze the pot by scraping the bits stuck to the bottom to avoid BURN notice.
- Furthermore, close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 4 minutes.
- When the instant pot beeps, let the pressure release naturally for 5 minutes and then quick release the remaining pressure manually.
- Remove lid away from you, sprinkle sliced spring onions. Toss everything well. Instant Pot Pressure Cooker Mushroom Rice/Pilaf is ready to be enjoyed with Indian Cauliflower Manchurian.
Stovetop Pot Method
- In a large pot, heat oil over medium-high heat.
- Add garlic and sauté for 30 seconds or until aromatic. Then add onion saute for about 2 minutes until onions turn soft.
- Then add mushrooms and saute for a minute (don’t skip this step).
- Add the rinsed rice, vegetable broth (or water), salt, ground black pepper, and gently mix it evenly. Reduce heat, cover, and simmer for 20 minutes until the water is absorbed and the rice is fluffy.
- Sprinkle sliced spring onions just before serving.
Notes
Nutrition
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Michelle Bilodeau
I cannot rave enough about this recipe. It's super easy and my family has devoured it so many times. Green onions really make it even better. I also like it with stir fry. For those nervous of trying an instant pot; this recipe is perfect for starters. And you'll feel like a chef! Just make sure to follow the directions exact.
Bhavana Patil
I feel super ecstatic when I read comments like these Michelle. It motivates me to work harder and to live up to my reader's expectations. Thank you for your kind words and have a great day Michelle 😊 Hope to see more such comments in the future 😊
Anwesha
Learning to use an electric pressure cooker and your recipes help so much! I follow the same instructions for the cooker even though I have a differenr brand (Cuisinart) and the food comes out really well. Looking forward to trying all your recipes. Made the mushroom rice and it was a big hit for me and my partner.
Bhavana Patil
Yayyyy !!!!! That's fantastic Anwesha. I have personally not tried Cuisinart, so it is good to know that it works well on that cooker as well 🙂 Thank you for sharing your feedback, have a great day 🙂