Instant Pot® Rice with Mushrooms and Garlic
We love rice side dishes and sometimes eat them with a salad as a meatless main course. This Instant Pot Mushroom Rice with Garlic Recipe is easy to prepare and super-delicious and can fill in as a main dish or is perfect as a side dish with braised chicken thighs.
We are hearing more often the importance of eating less red meat and so we are constantly looking for recipes that are tasty and nutritious yet do not require meat.
Although mushrooms can’t replace meat, they do provide necessary fiber that helps you feel fuller longer.
Easy and Delicious Instant Pot Rice with Portobello Mushrooms for a great side dish
- 1 tablespoon extra virgin olive oil
- 3 tablespoons butter, divided
- 1 medium yellow onion, diced
- 2-3 cloves garlic, chopped fine
- 8 oz. Portobello mushrooms, sliced
- 1/4 cup Marsala wine
- 1 tablespoon fresh thyme or 3/4 teaspoon dried
- 1 cup chicken or vegetable broth, divided
- 1 cup long-grain brown rice, rinsed and drained
- 2 tablespoons green onion, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- salt and black pepper, to taste
Select the “Sauté” function and the “high” setting on the Instant Pot®. Add olive oil and one tablespoon butter. Add onions and garlic. 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 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 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 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 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. Serve immediately with your choice of entrees. Enjoy!
To Rinse or Not Rinse Your Rice
We always give our rice a quick rinse to get rid of some of the starch. We have a small colander that we use to rinse the rice for a few seconds with cold water before using. It’s actually very useful to have a few different sizes of colanders, and we have found that we love the metal ones.
Cooking with a “Pressure Cooker” has become quite easy with the invention of the Instant Pot®. This is such a wonderful kitchen appliance or cooker that does get dinner on the table easier and most times much quicker.
There are many creative ways to serve meatless meals that your family will love. Experiment with dishes that contain potatoes, rice, beans and grains as the main course. Serve a big healthy tossed salad with plenty of veggies added.
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