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–+ servings
mushroom rice pilaf served in a bowl garnished with spring onions
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4.86 from 14 votes

Instant Pot Mushroom Rice Recipe

Mushroom rice pilaf recipe is a quick, easy dish that can be prepared with mushrooms, rice, vegetable broth, and some spices in just 20 minutes in an Instant Pot pressure cooker.
Course Main Course
Cuisine American
Keyword instant pot mushroom rice, mushroom pilaf, mushroom rice pilaf
Diet Gluten-Free, Vegan, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 263kcal
Author Bhavana Patil

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).
    step to saute onions garlic and mushrooms collage
  • 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.
    step to add vegetable stock rice and seasoning collage
  • 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.
    step to garnish green onions collage

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.

Video

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 263kcal | Carbohydrates: 44g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 301mg | Potassium: 299mg | Fiber: 2g | Sugar: 3g | Vitamin A: 217IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg