Chili in a pod

Instant pot Mushroom Rice – Vegetarian

Mushroom Rice is a comforting dish made with long grain basmati rice and mushrooms – simple to put together, with flavors that are undeniably droolworthy.

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MAIN INGREDIENTS

Mushroom – 1 lb Mushrooms, washed and sliced into 1/4″ thick

Butter – 4 tbsp Unsalted Butter, use vegan butter or any cooking oil for vegan

Garlic – 1 tbsp Minced Garlic

Onion – 1 small (1/2 cup) Yellow Onion, chopped

Rice – 2 cup Long grain Basmati Rice (rinse and soaked for 20 mins)

Broth – 2.5 cups Low sodium Vegetable broth or any type of broth you have

Other Ingredients – Italian seasoning, soy sauce, salt and pepper for seasoning, chopped cilantro or parsley for garnish

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : Preparation

  • Rinse and soak the basmati rice in water for 20 minutes. Drain water after 20 mins and keep aside.
  • Meanwhile, wash and clean mushrooms, then slice into 1/4″ thick pieces.
  • Chop onions, mince garlic and make ready other ingredients for cooking.

STEP 2 :

Start the instant pot in sauté mode (high) and heat it. Melt half the butter, add the minced garlic and onion, saute until translucent.

STEP 3 :

Then add in chopped mushrooms and season with salt and pepper. Cook until the mushrooms are browned. Should take about 5-7 minutes.

STEP 4 :

  • Add the soaked rice and gently roast for about 30 seconds without breaking the rice.
  • Switch off the heat (press cancel).

STEP 5 :

  • Add Italian seasoning, soy sauce, and 2 cups of vegetable broth.
  • Mix gently, making sure the rice is completely submerged under liquid (Ratio – 1 : 1 & 1/4 for rice and liquid).

STEP 6 :

  • Close the Instant Pot with pressure valve to sealing.
  • Select Pressure Cook(manual) on high for 5 minutes, and let the pressure release naturally for 10 minutes.
  • Then, release all remaining pressure manually.

STEP 7 : Final Preparation

Open the lid carefully and fluff-up the rice using fork or spatula while mixing in the remaining butter.

STEP 8 : Serving

Garnish with chopped cilantro or parsley and serve hot with your choice of protein or gravy.

TIPS AND TRICKS:

Vegan – Replace butter with vegan butter or coconut oil or olive oil for vegan.

Storing – Store leftovers, covered in an airtight container for 3-4 days in the refrigerator. Before serving heat for 1 min in microwave or cook for 2 mins in saute pan.

Broth – Vegetable broth, or any type of broth you have on hand

Italian Seasoning – It is made up of oregano, rosemary, thyme and basil. If you don’t have Italian seasoning you can use a mix of any of the above.

Rice – Use a long grain rice, such as basmati. If using brown rice cooking time will differ.

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Instant pot Mushroom Rice – Vegetarian

Author: Chili in a pod Cooking Method:Pressure cooking Courses:Main, Dinner, Lunch Recipe Keys: M Mushroom recipes V vegetarian S Seasoned rice
Difficulty:BeginnerPrep time: 10 minutesCook time (includes pressure cookingtime): 15 minutesRest time / NPR: 10 minutesTotal time: 35 minutesServings:4 servings Best Season:Suitable throughout the year

Description

Mushroom Rice is a comforting dish made with long grain basmati rice and mushrooms – simple to put together, with flavors that are undeniably droolworthy.

Ingredients

    • Garnishing

Instructions

  1. Rinse and soak the basmati rice in water for 20 minutes. Drain water after 20 mins and keep aside.
  2. Start the instant pot in sauté mode (high) and heat it. Melt half the butter, add the minced garlic and onion, saute until translucent.
  3. Then add in chopped mushrooms and season with salt and pepper. Cook until the mushrooms are browned. Should take about 5-7 minutes.
  4. Add the soaked rice and gently roast for about 30 seconds without breaking the rice.
  5. Switch off the heat (press cancel).
  6. Add Italian seasoning, soy sauce, and 2 cups of vegetable broth.
  7. Mix gently, making sure the rice is completely submerged under liquid (Ratio – 1 : 1 & 1/4 for rice and liquid).
  8. Close the Instant Pot with pressure valve to sealing. Select Pressure Cook(manual) on high for 5 minutes, and let the pressure release naturally for 10 minutes.
  9. Then, release all remaining pressure manually.

    10. Final Preparation

  10. Open the lid carefully and fluff-up the rice using fork or spatula while mixing in the remaining butter.

    11. Serving

  11. Garnish with chopped cilantro or parsley and serve hot with your choice of protein or gravy.

Notes

  • Vegan – Replace butter with vegan butter or coconut oil or olive oil for vegan.
  • Storing – Store leftovers, covered in an airtight container for 3-4 days in the refrigerator. Before serving heat for 1 min in microwave or cook for 2 mins in saute pan.
  • Broth – Vegetable broth, or any type of broth you have on hand
  • Italian Seasoning – It is made up of oregano, rosemary, thyme and basil. If you don’t have Italian seasoning you can use a mix of any of the above.
  • Rice – Use a long grain rice, such as basmati. If using brown rice cooking time will differ.
Keywords:seasoned rice, mushroom rice, easy dinner recipes, instant pot recipes for begginers, instant pot vegetarian recipes