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instant pot mushroom rice

a recipe by
Mason Day III
The Villages, FL

This is Dedicated to my mom Betty Day Who Taught me How to Cook. She Passed Early in 2021. Mom You & Dad are Still the Best!!!! This is The Instant Pot Conversion of my Recipe Which we Have Used for Years it's Always a Great Side Dish.

serves 6
prep time 10 Min
cook time 30 Min
method Pressure Cooker/Instant Pot

Ingredients For instant pot mushroom rice

  • 1 can
    beef consomme 10 oz
  • 1 can
    pieces & stems mushrooms 8 oz drained
  • 1 md
    onion diced
  • 1 c
    raw rice (not instant)
  • 2 Tbsp
    butter unsalted
  • 1 Tbsp
    better than bouillon beef base
  • 1 tsp
  • 1 tsp
  • 1/2 tsp
    msg (optional)

How To Make instant pot mushroom rice

  • 1
    Peel and Dice Onion. Drain The Mushrooms. Add The Butter to the Instant Pot and Program it for Saute (Medium). Place Onions & Mushrooms Into the Inner Pot. As Butter Starts Melting Start Stirring. The Onions Should Start Turning Translucent and Wilting After About 8 – 10 Minutes.
  • 2
    Turn The Instant Pot Off. Put the Cup of Raw Rice Into a Strainer & Rinse With Cold Water From 30 – 45 Seconds. This Will Help Keep the Rice From Clumping Together. Shake a Couple of Times & Add the Rice to the Instant Pot. Pour the Can of Beef Consomme (Watch Out Steam May Whoosh up) & the Remaining Ingredients in and Stir to Make Certain the Rice is Submerged.
  • 3
    Put the Pressure Cooking Lid on and Close the Vent to Seal. Turn on the Pressure Cook Function and Set to Hi. Program the Cooking Sequence for 5 Minutes. After the Cooking Finishes Turn off The Pot & Let it Naturally Release Pressure for 10 Minutes. After 10 Minutes Open the Vent Carefully I Use a Utensil.
  • 4
    Remove Lid and Stir Once or Twice. There Will Be a Little Liquid But, if You Let it Sit For About 5 Minutes it Will Be Absorbed. Taste, Then Adjust Seasonings & Enjoy.

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