This instant pot mushroom rice is the perfect easy recipe! Filling and full of flavor, this rice is super easy to cook and comes out perfectly every time. Ready in just under an hour, it is the perfect main dish and makes great leftovers.
For the last 8 years, I have been creating veggie-focused one-pot meals in my tiny apartment. The instant pot is one of my favorite ways to cook easy one-pot recipes, like this mushroom rice.
Growing up, my mother used to make this recipe all the time for dinner. And I am not sorry to say that the instant pot does it even better. The rice is fluffy and perfectly cooked every single time. My family can’t get enough of it, just like my mushroom barley soup!
I’m going to show you just how simple it is to cook instant pot mushroom rice. Once you’ve cooked rice in the instant pot, you will never go back! Let’s do this!
WHY YOU’LL LOVE THIS RECIPE
FAST: Thanks to the instant pot, this recipe comes together in under an hour.
MEAL PREP: This recipe makes a generous amount of rice. It is perfect for a large family dinner or meal prep for the week. I love to bring it to work for a filling snack.
SIMPLE INGREDIENTS: Nothing fancy is needed for this recipe. You probably already have everything you need to make this recipe!
RECIPE INGREDIENTS
You’ll need the following wholesome ingredients to make this delicious instant pot mushroom rice pilaf. See the recipe card for the full measurements.
BUTTER: Butter makes the rice super rich and creamy. You can also substitute with olive oil.
ONION: You can use a white or Spanish onion for this recipe.
MUSHROOMS: I like to use baby bella mushrooms, but you can also use white button mushrooms or portobello mushrooms. To make prep a little faster, buy pre-sliced mushrooms. Using a variety of mushrooms will boost the umami flavor of the rice.
LONG-GRAIN WHITE RICE: This rice cooks quickly and is cheap and easy to find at all grocery stores.
CHICKEN BROTH: You can also substitute with vegetable broth or water.
CHICKEN BOUILLON (OPTIONAL): Using a teaspoon of chicken bouillon makes the rice more flavorful. If you’re using water instead of broth, don’t skip this ingredient- it makes the rice so much better! You can also use vegetarian bouillon.
SEASONINGS: A little bit of thyme, salt, and black pepper infuse the rice with great flavor. You can also use Italian seasoning in place of thyme.
WHAT TYPE OF RICE TO USE
For this recipe, I used long-grain white rice. If you don’t have it on hand, you can substitute it with a different type of rice. However, you will need to adjust the cooking time and the amount of liquid used.
Use the PRESSURE COOK setting on high pressure for all of the below types of rice. All types of rice will require a 10-minute natural release after it has finished cooking.
BASMATI RICE: Basmati rice cooks faster than long-grain rice. Cook for 4-8 minutes and use a 1:1 ratio of rice to liquid.
BROWN RICE: This type of rice takes longer to cook, about 20-25 minutes in the instant pot. Use a 1:1 ratio of rice to liquid.
WILD RICE: This is one of my favorite types of rice to use in this recipe. It has the longest cooking time, about 25-30 minutes. You will need a 1:1.5 ratio of rice to liquid.
PRO TIP: Wash any type of rice beforehand in cold water to ensure fluffy, separate grains. Otherwise, you will have rice that is gummy and clumped together.
QUICK RELEASE VS NATURAL RELEASE
When using the instant pot, there are two ways to release the pressure. A quick-release vents all of the steam immediately when you’ve finished cooking. This is good for vegetables and meat- really anything that can easily be overcooked.
When cooking rice, use the natural release. This will allow the rice to absorb all of the liquid and cook through. As a general rule of thumb, let the rice rest for at least 5-10 minutes after it has finished cooking. Then release any remaining pressure so you can safely remove the lid.
STEP-BY-STEP INSTRUCTIONS
STEP 1- COOK ONION & MUSHROOMS. Set instant pot to SAUTE mode. Melt butter in the pot. Add onions and cook for 3-5 minutes. Add mushrooms and cook another 3-5 minutes, until they brown and the liquids have released.
STEP 2- ADD SEASONINGS & BROTH. Add thyme, salt and pepper. Cook for 1 minute until fragrant. Add rice, broth, and bouillon if using.
STEP 3- PRESSURE COOK. Turn off the instant pot. Select the RICE setting for 12 minutes on low pressure. Secure the instant pot lid and change the pressure release valve to sealing. It will take about 10 minutes to build pressure before it starts to cook. Once it has finished, natural pressure release for 10 minutes before venting the remaining pressure.
STEP 4- FLUFF & ENJOY! Fluff rice with a fork and taste to season, adding salt if needed. Enjoy immediately!
PRO TIP: Cut thick slices of mushrooms (about 1/4″) so they don’t overcook in the instant pot.
HOW TO MAKE ON THE STOVETOP
Don’t worry if you don’t have a pressure cooker, you can still make this recipe! To keep this recipe in one pot, I like to use a Dutch oven.
STEP 1- COOK ONION & MUSHROOMS. Melt butter in a Dutch oven or pot over medium heat. Saute onions for 5-7 minutes, until golden and translucent. Add mushrooms & cook for another 5-7 minutes until they’ve browned and released most of their liquids.
STEP 2- ADD SEASONINGS & BROTH. Add thyme, salt and pepper. Cook for 1 minute until fragrant. Add rice, broth, and bouillon if using.
STEP 3- COOK RICE. Bring rice to a low boil. Then reduce to a simmer and cook for 15-20 minutes, partially covered with a lid. Stir occasionally.
STEP 4- FLUFF & ENJOY! Fluff with a fork or wooden spoon when rice has finished cooking. Adjust seasoning if needed and serve immediately.
RECIPE TIPS
- Add an extra tablespoon of butter when rice has finished cooking to make it extra creamy.
- Rinse rice before cooking to keep it from becoming too sticky. Wash it until the water runs clear and the starch has been removed.
If you love mushrooms as much as me, try my delicious instant pot cream of mushroom soup! This recipe is also made in the instant pot for a simple one-pot meal that is perfect for any night of the week!
STORAGE AND REHEATING
FRIDGE: Leftovers are good for 5 days in an airtight container.
FREEZER: Cool rice in a thin layer on a baking sheet until room temperature. Place into freezer-safe plastic or silicone bags and freeze for up to 3 months. Place bags flat when freezing so it is easier to thaw and reheat.
REHEATING: Reheat in the microwave with a small amount of water to help moisten the rice. You can reheat rice from frozen without thawing, for about 2-3 minutes in the microwave.
ADDITIONS AND SUBSTITUTIONS
CHEESE: Top with parmesan cheese for a creamier, nuttier flavor.
HERBS: Serve with fresh parsley or green onions.
SEASONINGS: Add Italian seasoning or garlic powder to boost the flavor.
VEGETABLES: Use vegetables that won’t become mushy while pressure cooking, such as carrots, beets, or butternut squash. Make sure to cut into small pieces so they cook through. Veggies like green beans or broccoli would overcook and become mushy in this recipe.
PROTEIN: Add in shredded rotisserie chicken to boost flavor and protein. You can also serve with salmon, chicken breast, steak, or pork chops for a complete meal.
FREQUENTLY ASKED QUESTIONS
Why is my rice mushy?
You added too much liquid. Make sure to use at least a 1:1 ratio of rice to liquid. Only use more liquid than this if you are using an alternate type of rice, such as brown or wild rice.
Why is my rice hard?
if your rice is hard then it is not fully cooked. Make sure to cook it long enough according to the instructions and always use a natural pressure release.
Should I wash rice before cooking?
Yes, pre-washing the rice helps remove excess starch so it does not become too sticky when cooked.
What is the difference between rice and rice pilaf?
Rice is traditionally cooked in water. Rice pilaf is cooked in broth to increase the flavor.
I hope you love this instant pot mushroom rice! If you make it, be sure to leave a rating and comment so I know you liked it!