Savory Instant Pot Mushroom Rice With Marsala
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This Instant Pot Mushroom Rice Recipe combines earthy portobello mushrooms, brown rice, herbs, and Marsala wine for a flavorful side dish.
The Instant Pot does the hard work in this hearty mushroom rice, bringing together caramelized onions, meaty mushrooms, thyme, and a splash of Marsala. It’s a warming, savory side that pairs especially well with roasted meats and other cozy fall favorites.
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Why You’ll Love This Instant Pot Mushroom Rice Recipe
- Rich and savory: Caramelized onions, portobellos, Marsala, and fresh thyme give the rice loads of depth and flavor.
- Great texture: Brown rice has a slightly nutty taste and satisfying chew that works beautifully with the mushrooms.
- Mostly hands-off: After a little sautéing, the Instant Pot takes over.
- More exciting than plain rice: It’s a simple way to turn an everyday side into something a little more special.
- Versatile side dish: Serve it with chicken, beef, pork, or a vegetarian main course.
Looking for more pressure cooker inspiration? Browse our Instant Pot Recipes for more dishes to try.
Pair Mushroom Rice With…
This savory Instant Pot Mushroom Rice works especially well with hearty main dishes and simple roasted vegetables.
How Do I Make Mushroom Rice in the Instant Pot?
Check out the recipe card below—you can print or save it for later—please leave a review and star rating!
Mushroom Rice
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 tablespoons unsalted butter divided
- 2 small yellow onions diced
- 1 teaspoon garlic powder divided
- Sea salt and black pepper to taste
- 8 ounces portobello mushrooms sliced
- ¼ cup Marsala wine
- 1 tablespoon fresh thyme or ¾ teaspoon dried thyme
- 1 cup chicken or vegetable broth stock, divided
- 1 cup long-grain brown rice rinsed and drained
- 2 tablespoons green onion spring onion, finely chopped
- 2 tablespoons fresh parsley finely chopped
SUGGESTED PRODUCTS
Instructions
- Select the Sauté function on high. Add the olive oil and 1 tablespoon of butter. Add the onions and half the garlic powder, then season with salt and black pepper. Cook for 4-5 minutes, stirring occasionally, until the onions soften.
- Add the mushrooms and remaining garlic powder. Season with additional salt and black pepper, if desired. Sauté for 5 minutes, stirring occasionally, until the mushrooms are golden brown and begin to release their liquid.
- Add the Marsala wine and thyme. Cook for 4-5 minutes, stirring occasionally, until the wine has reduced by half. Transfer the mushroom and onion mixture to a bowl and set aside.
- Add 1 tablespoon of butter and ¼ cup of the broth to the Instant Pot. Use a wooden spoon to gently scrape any browned bits from the bottom.
- Add the brown rice and cook for 1-2 minutes, stirring occasionally.
- Pour in the remaining broth and stir. Secure the lid and set the valve to Sealing. Select Manual/Pressure Cook on High Pressure and cook for 22 minutes.
- When the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure according to your pressure cooker's instructions.
- Carefully remove the lid and fluff the rice with a fork. Stir in the mushroom mixture, remaining 1 tablespoon of butter, green onion, and parsley.
- Turn off the Instant Pot, transfer the mushroom rice to a serving dish, and serve immediately with your choice of entrée. Serve and enjoy!
Notes
Tips
- This recipe uses long-grain brown rice. Using another type of rice may require a different liquid ratio and pressure-cooking time.
- Rinse and drain the brown rice before adding it to the Instant Pot.
- Deglaze the pot thoroughly after cooking the mushrooms and onions, scraping up any browned bits from the bottom before pressure cooking.
- If using fresh thyme, remove any woody stems before serving.
- Instant Pot models may label the pressure-cooking function differently. Look for Manual or Pressure Cook and select High Pressure.
Substitutions
- Use chicken or vegetable broth, depending on your preference.
- Use ¾ teaspoon dried thyme in place of 1 tablespoon fresh thyme.
Leftovers
- Cool the leftover rice as quickly as possible, then refrigerate promptly in an airtight container.
- When reheating rice, make sure it is steaming hot throughout and reheat it only once.
Freezing
- Cool the rice quickly before transferring it to a freezer-safe airtight container.
- Defrost thoroughly before reheating until steaming hot throughout.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
A Flavor-Packed Fall Side
Earthy mushrooms, caramelized onions, fresh herbs, and Marsala transform brown rice into a side dish worthy of the main event. Serve it warm alongside your favorite fall dinner and enjoy!
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