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
Yield:
4 servings
Prep Time:
10 minutes
Cook Time:
35 minutes
Additional Time:
10 minutes
Total Time:
55 minutes
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. - This recipe was adapted from this One Pot Mushroom Rice recipe
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
