Instant Pot Mushroom Rice

A bowl of mushroom rice and topped with cashew nuts

5 from 8 votes

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: people

Calories: 398kcal

Author: Uma Srinivas

Equipment

Instant Pot

Ingredients

2 cups basmati rice
16 oz mushrooms
1 medium size onion
2 tbsp green chilies
½ inch ginger minced
2 garlic cloves
2 small bay leaves
2 star anise
4 green cardamom
4 cloves (spice)
Salt to taste
¼ Cup coconut milk
2 tbsp cashews
½ tsp shahi Jeera/ caraway seed
2 tbsp olive oil
2 small mace
½ inch cinnamon stick
½ tsp turmeric powder
1 tsp red chili powder
½ tsp Garam Masala
2 cups water

Instructions

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.

Video

Notes

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.

Nutrition