Mushroom rice pilaf recipe is a quick, easy dish that can be prepared with mushrooms, rice, vegetable broth, and some spices in just 20 minutes in an Instant Pot pressure cooker.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: American

Ingredients

  • 8 oz white button mushrooms ((about 3 cups))
  • 1 cup basmati rice
  • 2 tablespoons butter ((or olive oil))
  • 3 cloves garlic (minced)
  • 1 medium yellow onion (finely chopped)
  • 1 1/4 cups vegetable broth ((or water))
  • salt and black pepper (to taste)
  • 1 bunch green onions (chopped)

Method

Instant Pot Method:

  1. Firstly, press SAUTE on Instant Pot. Next, add oil or butter and once it's hot, add minced garlic, onions and saute for about 2 minutes until onions turn soft.
  2. Then add mushrooms and saute for a minute (don't skip this step).
  3. Add the rinsed rice, vegetable broth (or water), salt, ground black pepper, and mix well. Deglaze the pot by scraping the bits stuck to the bottom to avoid BURN notice.
  4. Furthermore, close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 4 minutes.
  5. When the instant pot beeps, let the pressure release naturally for 5 minutes and then quick release the remaining pressure manually.
  6. Remove lid away from you, sprinkle sliced spring onions. Toss everything well. Instant Pot Pressure Cooker Mushroom Rice/Pilaf is ready to be enjoyed with Indian Cauliflower Manchurian.

Stovetop Pot Method

  1. In a large pot, heat oil over medium-high heat.
  2. Add garlic and sauté for 30 seconds or until aromatic. Then add onion saute for about 2 minutes until onions turn soft.
  3. Then add mushrooms and saute for a minute (don’t skip this step).
  4. Add the rinsed rice, vegetable broth (or water), salt, ground black pepper, and gently mix it evenly. Reduce heat, cover, and simmer for 20 minutes until the water is absorbed and the rice is fluffy.
  5. Sprinkle sliced spring onions just before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.