Instant Pot Mushroom Rice

Today, I am sharing another Instant pot rice recipe that will wow your taste buds. It's Mushroom Rice!

Instant Pot Mushroom Rice is one recipe that is as easy to prepare as it sounds. With all the right spices in hand, I was done with the cooking part in less than 30 minutes. Not many entrees can qualify for that. Try this the next time you are in a bind or if you are running out of ideas.

this recipe

About this recipe

I wanted to share a recipe that was quick and easy. So I adapted this Instant pot mushroom rice recipe from my other recipes such as Vegetable Rice, with a new main ingredient...Mushrooms. It turned out to be a powerful combo of savory spices and chewy mushrooms.

It is a nice drift from the usual steamed rice routine, and I loved the fact that all the spices I added to the mix, complements the mushrooms and makes it truly authentic and sumptuous. My kids loved them and went for a second round too!

I paired this Instant pot mushroom rice with methi matar malai and it served me well because all the mushrooms in the dish had rendered the rice a little too dry.

Likewise, a side dish such as soya chunks kurma would also help in restoring the wetness as well as complementing the flavor from mushrooms!

The recipe combines typically fragrant basmati rice with sweet caramelized onions, garlic, and sauteed cashews. There are several supporting casts of spices that come together as well. Check out the recipe below for more details.

Ingredients note

• Mushrooms: I bought sliced white mushrooms. You could buy whole white too and slice them, but be sure to wipe them clean before using.
• Basmati rice: Use extra long grain basmati rice. I usually go with 'Reserve' brand or 'Laxmi' brand extra long basmati rice. Using any other kind other than basmati compromises a lot of flavors. Be sure to rinse and soak the rice for 10 minutes.
• Spices: Cloves, cardamom, and cinnamon give a nice flavor to the mushroom rice. You can skip any of these if it is not available to you.
• Coconut milk: This is totally optional, but adding coconut milk gives a nice and creamy texture.
• Onion and Garlic: I prefer red onion for their sweet texture once they are sauteed. White or yellow onions are fine too. Garlic complements the flavor from mushrooms and you do not want to skip this. I prefer fresh chopped garlic, but you could also use garlic powder for this recipe.
• Water or vegetable broth: You can use water or broth, both would do just fine. I prefer low sodium broth as it adds an additional layer of flavor.

Step by step method

Rinse the rice and soak at least for 10 minutes.

Add oil to the inner pot in your Instant Pot and press saute. When the oil heats up, add jeera/cumin seeds, bay leaves, cloves, cardamom, and cinnamon, stirring constantly for a minute.

Add chopped ginger, chopped garlic, and chopped green chilies. Continue to saute for a minute. Add onions and cook for 1-2 minutes. Or until it's translucent.

Add salt, Garam Masala, chili powder, turmeric powder, and mix well.

Add sliced mushrooms.

And coconut milk and stir continually for about 30 seconds.

Press cancel. Place the lid and close the pressure-release valve. Adjust to pressure-cook on high for 5 minutes.

Let the pressure release for 10 minutes naturally then do a quick release. Fluff the rice with a fork.

Common questions

Expert tips

• Rinse the rice well and soak it for at least 10 mins. This will give you a nice fluffy rice texture.
• The addition of coconut milk is optional.
• Add your choice of nuts. And it is totally fine to skip the cashew nuts.
• Browning mushrooms give extra flavor to the dish.
•  I have used long grain basmati rice in this recipe. The ratio of 1 cup rice to 1 ¼ cup water will result in rice texture with a slight bite to it. If you like your rice softer, add 1 ½ cups of water to the rice instead.
• Don’t slice the mushrooms too thin as they will disintegrate and disappear. I recommend a ⅕″ thickness. Or buy pre-sliced mushroom just like me 🙂
• Wash/wipe clean the mushrooms and use them immediately.

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📖 Recipe

Instant Pot Mushroom Rice

Uma Raghupathi

Instant Pot Mushroom Rice is as easy to prepare as it sounds. With all the right spices in hand, I was done with the cooking part in less than 30 minutes. Not many entrees can qualify for that.

5 from 9 votes

Print Recipe

Prep Time:10 mins

Cook Time:16 mins

Total Time:20 mins

Course :Main Course

Cuisine :Indian

Diet :Vegan

Allergen :Dairy free, Gluten free

Difficulty :Easy

Servings 5 people

Calories 245 kcal

Equipment

• Instant Pot

Ingredients

  

1x2x3x

• ▢ 2 tablespoon olive oil
• ▢ 2 tablespoon cashews
• ▢ ½ teaspoon cumin seeds/jeera
• ▢ 1 small bay leaf
• ▢ 2 green cardamom
• ▢ 4 cloves - (spice)
• ▢ ½ inch cinnamon stick
• ▢ 1 green chili
• ▢ ½ inch ginger minced
• ▢ 2 garlic cloves
• ▢ 1 medium size onion
• ▢ ½ teaspoon turmeric powder
• ▢ 1 teaspoon red chili powder - medium spice level
• ▢ ½ teaspoon Garam Masala
• ▢ Salt to taste
• ▢ 8 oz sliced mushrooms
• ▢ ¼ Cup coconut milk
• ▢ 1 cup basmati rice
• ▢ 1¼ cups water
• ▢ 1 tablespoon chopped Cilantro for garnish

Cook ModePrevent your screen from going dark

Instructions

 

• Rinse the rice and soak at least for 10 minutes.
• Add oil to the inner pot in your Instant Pot and press saute. When the oil heats up, add cashews and saute for a minute. Adding cashews is optional, but recommended.
• Add jeera/cumin seeds, bay leaves, cloves, cardamom, and cinnamon, stirring constantly for a minute.
• Add chopped ginger, chopped garlic, and chopped green chilies. Continue to saute for a minute.
• Add onions and cook for 1-2 minutes. Or until it's translucent.
• Add Garam Masala, chili powder, turmeric powder, and mix well.
• Add sliced mushrooms and coconut milk and stir continually for about 30 seconds.
• Add salt, soaked rice, and water. Mix well.
• Press cancel. Place the lid and close the pressure-release valve. Adjust to pressure-cook on high for 5 minutes.

  Let the pressure release for 10 minutes naturally then do a quick release. Fluff the rice with a fork.

Video

Notes

• Rinse the rice well and soak it for at least 10 mins. This will give you a nice fluffy rice texture.
• The addition of coconut milk is optional.
• Add your choice of nuts. And it is totally fine to skip the cashew nuts.
• Browning mushrooms give extra flavor to the dish.
•  I have used long grain basmati rice in this recipe. The ratio of 1 cup rice to 1 ¼ cup water will result in rice texture with a slight bite to it. If you like your rice softer, add 1 ½ cups of water to the rice instead.
• Don’t slice the mushrooms too thin as they will disintegrate and disappear. I recommend a ⅕″ thickness. Or buy pre-sliced mushroom just like me 🙂
• Wash/wipe clean the mushrooms and use them immediately.

 

The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

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Nutrition

Calories: 245kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 15mg | Potassium: 155mg | Fiber: 2g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg

Nutritional information is an estimation only.

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Update Note: This recipe was originally published in March 2018. It was updated on June 2021, with new photos and details.