Mushroom Rice

Savory Instant Pot brown rice with portobello mushrooms, caramelized onions, Marsala wine, fresh thyme, and herbs.

Course Side Dishes

Cuisine American

Prep Time 15

Cook Time 40

Natural Pressure Release 10

Total Time 1 5

Servings

Calories 228kcal

Author Michelle Ordever

Equipment

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

US Customary - Metric

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.

Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition