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+ servings
A bowl of mushroom rice and topped with cashew nuts
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5 from 8 votes

Instant Pot Mushroom Rice

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.
Prep Time10 mins
Cook Time16 mins
Total Time20 mins
Course: Main Course
Cuisine: Indian
Servings: 5 people
Calories: 398kcal
Author: Uma Srinivas




  • Soak the rice in water for 30 minutes.
  • Add oil to the inner pot in your Instant Pot and press saute. When oil heats up, add cashews and saute for a minute.
  • Add Shahi jeera, ginger, garlic and green chilies. Continue to saute for a minute.
  • Add the dry spices (bay leaves, star anise, cloves, mace, cardamom, and cinnamon), stirring constantly for a minute.
  • Add onions and cook for 1-2 minutes.
  • Add mushrooms, Garam Masala, chili powder, turmeric powder and coconut milk and stir continually for about 30 seconds.
  • Add salt, soaked rice and water. Mix well.
  • Close the lid of the instant pot and turn the steam release handle to sealing position. Press a pressure cooking setting and set the time for 4 minutes.
  • When time is up open the lid using 10-minute natural release.



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.


Calories: 398kcal | Carbohydrates: 66g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Sodium: 45mg | Potassium: 453mg | Fiber: 3g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg