My family loves mushrooms. This mushroom rice recipe makes a great side dish and adds some relatively healthy carbs to your dinner because of the brown rice used. It has a rustic and earthly flavor because of the mushrooms. Serve it with your pork chops or pork tenderloin or your favorite baked/grilled fish along with some steamed veggies and you’ve got a great meal for the family.
Instant Pot® Rustic Mushroom Rice
Prep time: 15 minutes
Cook time: 35-40 minutes (+ time to come to pressure)
Natural release: 10 minutes
Serves 4
Ingredients
Ingredients:
- 1 T. extra virgin olive oil
- 3 T. unsalted butter divided
- 2 small yellow onions diced
- 1 t. garlic powder divided
- Sea salt and black pepper to taste
- 8 oz. Portobello mushrooms sliced
- ¼ c. Marsala wine
- 1 T. fresh thyme or ¾ t. dried
- 1 c. chicken or vegetable broth divided
- 1 c. long-grain brown rice rinsed and drained
- 2 T. green onion finely chopped
- 2 T. fresh parsley finely chopped
Instructions
Directions:
- Select the “Sauté” function and the “high” setting on the Instant Pot®. Add olive oil and one tablespoon butter. Add onions and half the garlic powder. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onions soften, approximately 4-5 minutes.
- Add mushrooms and season with remaining garlic powder, and additional salt and black pepper, if desired. Sauté, stirring occasionally, until the mushrooms are golden brown and start to release their liquids, approximately 5 minutes.
- Add the Marsala wine and thyme. Cook, stirring occasionally, until the wine is reduced by half and the strong aroma dissipates, approximately 4-5 minutes. Transfer sautéed mushrooms and onions to a bowl and set aside.
- Add another tablespoon of butter and one-quarter cup chicken broth to the Instant Pot®. Gently scrape up any browned bits off the bottom with a wooden spoon.
- Add the rice and toast, stirring occasionally, for 1-2 minutes.
- Add the remaining broth and stir to combine. Cover and lock lid into place. Set valve to “Sealing” and select the “Manual” and “High Pressure” settings. Adjust cook time to 22 minutes.
- Once cook time is complete, allow pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
- Carefully remove the lid and fluff the rice with a fork. Add the mushroom mixture and the remaining butter to the Instant Pot®. Add the green onion and parsley and stir to combine.
- Turn off the Instant Pot® and transfer the rice to a serving dish. Serve immediately with your choice of entrees. Enjoy!
Notes
Tip: If using fresh thyme, be sure to remove any woody stems before serving.
Tried this recipe?Let us know how it was!
#heyiwanttotrythat
