Instant Pot Mushroom Rice
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 yellow onion (diced (about 1ΒΌ cups))
- 4 cups (300 grams) mushrooms (sliced into 1/5" inch slices, I used cremini)
- 1 teaspoon salt
- ΒΌ teaspoon ground black pepper
- Β½ teaspoon Italian seasoning
- 2 cloves garlic (crushed)
- 1Β½ cups (300 grams) basmati rice (rinsed until the water runs clear)
- 1 cup (240 ml) vegetable stock
- Β½ cup green onion (sliced)
Method
- On the pressure cooker, press on SAUTE. When the message "HOT" is displayed add the oil, and the butter. When the butter is melted, add the diced onion and cook until it's translucent.
- Add the sliced mushroom, and season with Italian seasoning, salt, and pepper. Cook until the mushrooms are soft (about 3 minutes). Add the garlic, and cook for a minute or until it's fragrant.
- Add in the rinsed rice, and the stock and give it a stir.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to be naturally released for 10 minutes, then release the rest of the steam manually.
- Carefully open the lid, fluff with a fork, and mix in sliced green onions.