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.
Servings: 4
Calories: 332kcal
Equipment
Ingredients
- 2 tablespoon olive oil
- 2 tablespoon cashews
- ½ teaspoon cumin seeds
- 1 small bay leaf
- 2 green cardamom
- 4 cloves (spice)
- ½ inch cinnamon stick
- 1 green chili optional
- ½ inch ginger grated
- 2 garlic cloves chopped
- 1 onion sliced thinly
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder medium spice level
- ½ teaspoon garam Masala
- Salt to taste
- 8 oz mushrooms sliced
- ¼ cup coconut milk
- 1 cup basmati rice
- 1¼ cups water
- 1 tablespoon Cilantro chopped
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.2 tablespoon olive oil, 2 tablespoon cashews
- Add jeera/cumin seeds, bay leaves, cloves, cardamom, and cinnamon, stirring constantly for a minute.½ teaspoon cumin seeds, 1 small bay leaf, 2 green cardamom, 4 cloves, ½ inch cinnamon stick
- Add chopped ginger, chopped garlic, and chopped green chilies. Continue to saute for a minute.1 green chili, ½ inch ginger, 2 garlic cloves
- Add onions and cook for 1-2 minutes. Or until it's translucent.1 onion
- Add Garam Masala, chili powder, turmeric powder, and mix well.1 teaspoon red chili powder, ½ teaspoon garam Masala, ½ teaspoon turmeric powder
- Add sliced mushrooms and coconut milk and stir continually for about 30 seconds.8 oz mushrooms, ¼ cup coconut milk
- Add salt, soaked rice, and water. Mix well.1 cup basmati rice, 1¼ cups water, Salt to taste
- 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.1 tablespoon Cilantro
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.
Nutrition
Calories: 332kcal | Carbohydrates: 48g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 24mg | Potassium: 423mg | Fiber: 3g | Sugar: 4g | Vitamin A: 162IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 2mg