This Instant Pot brown rice recipe is delicious and healthy. It’s loaded with mushrooms, incredibly moist, and easy to make in your Instant Pot or other electric pressure cooker.
It’s no secret that I love finding easy dump and go Instant Pot recipes .
This brown rice recipe is moist and delicious, and loaded with a whole pound of mouth-watering mushrooms. It’s not technically a dump recipe, since there’s quite a bit of sauteing to get things going. But, I’ve made it a few times already, so that right there tells you it’s easy enough to be called a “keeper”.
How to Make Instant Pot Brown Rice with Mushrooms
The rice and the mushrooms cook together perfectly in the pressure cooker, so you can have a healthy side for your meal in just a few easy steps.
Or, you can easily turn this into an easy, healthy weeknight meal simply by stirring in some frozen peas and rotisserie chicken from the grocery store. Just pop the frozen peas into the microwave a few minutes before the rice is done, and shred the chicken. Both can be tossed right in with the rice before you serve it up.
What you’ll need:
- 1 tbsp olive oil
- 1 diced onion
- 2-3 cloves minced garlic
- 2 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- salt and pepper (amount according to taste)
- 1 lb sliced mushrooms (I used baby bellas, but any should work)
- 1 cup brown rice
- 1 1/4 cup chicken broth
- 2 tbsp butter
- 2 tbsp chives
- Turn on saute function and heat olive oil
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2. Add onions and garlic. Saute for 2-3 minutes.
3. Add mushrooms, thyme, and Worcestershire sauce. Cook, stirring occasionally for 5-6 minutes.
4. Stir in rice and broth.
5. Place lid on Instant Pot, set to pressure cook for 25 minutes, and make sure your lid is set to sealing.
6 . Do a quick release when the timer goes off. Then stir in the butter.
7. Add your chives before serving.
Enjoy the Instant Pot brown rice with mushrooms!
We have eaten this as a side, or with veggies and chicken mixed in. If you’re meal planning, you can have your onions already diced to cut some time, and plan on using leftover chicken as an add-in!
Here’s the printer friendly version of the recipe:
Instant Pot Brown Rice with Mushrooms
Use your Instant Pot to make this healthy and delicious brown rice recipe. Use it as a side, or easily make a a meal by adding some peas and store-bought rotisserie chicken!
Ingredients
- 1 tbsp olive oil
- 1 diced onion
- 2-3 cloves minced garlic
- 2 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- 1 lb sliced mushrooms (I used baby bella but you can use any kind)
- 1 cup brown rice
- 1 1/4 cup chicken broth (I actually used chicken stock since that's what I had on hand))
- 2 tbsp butter
- 2 tbsp chopped chives
- salt and pepper to taste
Instructions
- Turn on saute function and heat olive oil
- Add onions and garlic. Saute for 2-3 minutes.
- Add mushrooms, thyme, and Worcestershire sauce. Cook, stirring occasionally for 5-6 minutes.
- Stir in rice and broth
- Place lid on Instant Pot, set to pressure cook for 25 minutes, and make sure your lid is set to sealing.
- Do a quick release when the timer goes off. Then stir in the butter.
- Add your chives before serving.
Notes
- Don't worry if the rice still seems liquid-y when you open your pressure cooker. The liquid will thicken. The correct texture of the rice should be slightly chewy, but not crunchy.
- I used a 6 quart Instant Pot pressure cooker, and I'm not sure if you'll need to make modifications for a larger or smaller pressure cooker.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 277Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 55mgSodium: 181mgCarbohydrates: 21gFiber: 4gSugar: 4gProtein: 14g
Jo Zimny
Thursday 8th of September 2022
I made this in my Brand new instant pot this morning. I used half portobello mushrooms and half Cremini mushrooms. I also added two banana peppers from my garden. Along with the onions I chopped them up very fine. This is a wonderful recipe because you can add variations into it. I’m so enjoying instant pot recipes and this one is a keeper. It was so easy to make and I know I will make it again. I give it ten gold stars.
sapat
Wednesday 29th of June 2022
Made this today and it's delicious. I didn't have fresh or dried chives, so used dried parsely. Hubby, who isn't a mushroom fan even liked his taste test. This is going in my rotation. It's quick and easy, and takes no time at all.
Joni Anderson
Wednesday 1st of September 2021
This was SOOOOOOO GOOOOOOD! I didn't read the recipe carefully so only put in a small box of mushrooms. Can't wait to make it again and add the whole pound! I added 2 finely chopped jalapenos and 2 chopped stalks of celery. We ate the whole thing! Definitely making this again! Thank you!