Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Rustic Mushroom Rice

Instant Pot Rustic Mushroom Rice


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: wellness sleuth
  • Total Time: 0 hours
  • Yield: 4 servings 1x

Description

This Instant Pot Mushroom Rice, both effortless and full of flavor, is bound to become a cherished favorite among your family. Infused with the robust essence of garlic, onion, and mushrooms, and garnished with freshly chopped green onions for an added burst of flavor and texture, it's truly a dish worthy of being served as a main course—it's just that delicious


Ingredients

Scale

3 T. extra virgin olive oil, divided
2 small yellow onions, diced
1 t. garlic powder, divided
Sea salt and black pepper, to taste
8 oz. Portobello mushrooms, sliced
¼ c. Marsala wine
1 T. fresh thyme (or ¾ t. dried)
1 c. vegetable broth, divided
1 c. long-grain brown rice, rinsed and drained
2 T. green onion, finely chopped
2 T. fresh parsley, finely chopped


Instructions

Select the “Sauté” function and the “high” setting on the Instant Pot®. Add two tablespoons olive oil, 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, and additional salt and black pepper, if desired. Sauté, stirring occasionally, until the mushrooms are golden brown and start to release their liquids, approximately 5 minutes.

Add the Marsala wine and thyme. Cook, stirring occasionally, until the wine is reduced by half and the strong aroma dissipates, approximately 4-5 minutes. Transfer sautéed mushrooms and onions to a bowl and set aside.

Add another tablespoon olive oil and one-quarter cup vegetable broth to the Instant Pot®. Gently scrape up any browned bits off the bottom with a wooden spoon.

 

Add the rice and toast, 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 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. Serve immediately with your choice of entrees. Enjoy!

Notes

Tip: If using fresh thyme, be sure to remove any woody stems before serving.

Prep time: 15 minutes
Cook time: 35-40 minutes (+ time to come to pressure)
Natural release: 10 minutes
Serves 4

  • Prep Time: 15 minutes
  • Cook Time: 35 - 40 minutes

Sharing is Caring

Help spread the word. You're awesome for doing it!

65 views 1 Shares
Share via
Copy link
Powered by Social Snap