This Quick and Easy Instant Pot Mushroom rice makes a tasty dinner solution, in under 30 minutes. Loaded with mushrooms, onion, garlic- this one-pot mushroom and rice made in instant pot, will soon become your favorite family meal!
Want to make this over the stovetop, try this Mushroom rice recipe. This seasoned rice is made with everyday ingredients - most of which you may already have in your pantry.
Jump to:
- 🍄The Mushroom Rice My Kids Can’t Get Enough Of
- 🎥Watch Video - Instant Pot Mushroom Rice
- 💛Why You’ll Love This Mushroom Rice
- 👩🏻🍳Sandhya’s Top Tips
- 📋Ingredients & Substitutes
- 🔪How to Make Instant Pot Mushroom Rice?
- 🍽 Serving Suggestions
- 🧂Storing Leftovers
- ❓Recipe FAQs
- More Easy Mushroom Recipes
- Instant Pot Mushroom Rice Recipe
🍄The Mushroom Rice My Kids Can’t Get Enough Of
If you’re a mushroom lover (like my daughter!), this Instant Pot Mushroom Rice and Mushroom Pilaf Rice will be right up your alley. It’s one of those easy-peasy recipes that comes together in under 30 minutes, and the Instant Pot makes it so simple.
This mushroom fried rice recipe is on regular rotation at my place along with Nandos spicy rice—my kids love it (yes, it even passes the lunchbox test!), and I love how effortless it is to whip up on busy days. Once you try it, I’m sure you’ll never look at “just rice” the same way again.
🎥Watch Video - Instant Pot Mushroom Rice
💛Why You’ll Love This Mushroom Rice
- Easy on the budget – Made with everyday ingredients like mushrooms, onions, and garlic that you can pick up at any grocery store.
- Great for any meal – Works beautifully for lunch, dinner, or even packed into school lunch boxes. You can make it ahead and it reheats really well.
- Scales up or down – Cooking for one, or for a crowd? This recipe can be halved, doubled, or even tripled without fuss.
- Fits different diets – Naturally vegetarian and gluten-free. Simply swap in vegan butter to make it completely plant-based.
👩🏻🍳Sandhya’s Top Tips
- Rinse the rice really well – My number one tip! No matter which brand of basmati rice you’re using, rinse it at least 5–6 times until the water runs clear. This helps the grains cook up nice and fluffy.
- Don’t slice mushrooms too thin – They’ll almost disappear into the rice. Keep them slightly chunky so you can taste and enjoy them.
- Spring onions – Skip adding the green parts while cooking as they can turn mushy. Instead, sprinkle them on top as a garnish. I love the fresh crunch they add at the end.
- Butter makes a big difference – It gives the rice a lovely rich flavor and texture. Don’t skip it! If you’re making it vegan, just swap in a good vegan butter.
- Use stock or broth for extra flavor – Mushroom stock cubes or even a handful of dried mushrooms in your stock will take the flavor up a notch.
- Easily scalable – Want to feed more people? This recipe doubles or even triples beautifully. Just remember the ratio: 1 cup of rice to 1.5 cups of liquid.
📋Ingredients & Substitutes
Complete list of ingredients and amounts can be found in the recipe card below.
- Olive Oil and Butter - This combo makes a nice base for sautéing and adding a buttery flavor to the rice.
- Onion and Garlic - I use white onion and fresh minced garlic. Use storebought garlic paste for convenience.
- Mushrooms - The recipe uses white button mushrooms. You can also use brown button mushrooms, Cremini mushrooms, Baby Bella, Shitake Mushrooms, or a combination of your favorites.
- White Basmati Rice - I prefer to use Tilda Extra-long basmati rice for rice dishes. Top Tip - Rinse the rice at least 5 to 6 times, until clear. Set it aside.
- Vegetable stock or vegetable broth - They add immense flavor and will make a difference in the dish. You can also use Better than Bouillon vegetarian
- Seasoning - I like to keep it simple with Italian seasoning, chilli flakes, Salt & Pepper to taste.
- Spring onions - Finish the dish with a sprinkle of green part of spring onions (scallions)
🔪How to Make Instant Pot Mushroom Rice?
- Press Sauté on the Instant Pot, add oil and butter, then cook onions and garlic until translucent.
- Add sliced mushrooms and sauté until browned, deglazing with a splash of water if they stick.
- Stir in rinsed basmati rice and toast for 30 seconds.
- Add stock, salt, pepper, and optional Italian seasoning; stir to combine.
- Cancel Sauté, secure the lid, set to Pressure Cook for 5 minutes, then allow 3 minutes natural release before quick releasing.
- Fluff the rice with a fork, sprinkle with spring onions, and serve hot.
🍽 Serving Suggestions
Mushroom rice is so versatile that you can enjoy it on its own or pair it with all sorts of mains.
I often serve it with a simple vegan yogurt raita or a fresh kachumber salad for a lighter meal. It’s also a lovely side with Indian curries like Chickpea Tikka Masala, Dishoom Instant Pot Dal Makhani, or Saag Aloo.
🧂Storing Leftovers
- In the fridge: If you have any leftovers, let the mushroom rice cool completely before storing. Transfer it to an airtight container and keep it in the fridge for up to 3 days. When you’re ready to eat, reheat in the microwave or on the stovetop with a splash of water or stock to bring back the moisture.
- In the freezer: You can also freeze mushroom rice! Pack it into freezer-safe containers or bags, label with the date, and store for up to 3 months. To use, thaw overnight in the fridge and reheat until piping hot.
❓Recipe FAQs
Make sure to use enough fat—either oil or butter—and the correct ratio of rice to water (or stock). A quick scrape of the bottom of the pot after sautéing also helps prevent any bits from sticking.
The trick is to rinse the rice really well until the water runs clear—this washes off excess starch. Stick to the right liquid ratio, and once cooked, fluff gently with a fork instead of stirring.
Yes! I do it all the time. Just freeze in portion-sized containers so you can reheat only what you need. It keeps well for up to 3 months—thaw in the fridge and reheat until hot.
More Easy Mushroom Recipes
Equipment
- Instant Pot 6 Qt
Ingredients
Instant Pot
- 2 tablespoon oil
- 2 tablespoon unsalted butter
- 1 medium white onion diced
- 3 cloves garlic minced
- 3 Cup Mushrooms Sliced
- 1 Cup Basmati Rice
- 1 ½ Cup Vegetable Stock or Broth
- Salt to taste
- Pepper to taste
- 1 teaspoon Italian Seasoning
- Garnishes
- ¼ cup Scallions
Instructions
- Rinse the basmati rice at least 5 -6 times until clear and set it aside.
- Press SAUTE BUTTON on your Instant Pot and make sure to set your Instant Pot to HIGH SAUTE setting.
- Once HOT, add oil and butter. Allow it to melt.
- Add onion and garlic and saute for 1 minute or until translucent.
- Add the sliced mushrooms and stir to combine with the rest of the ingredients. Allow the mushrooms to brown for at least 5 minutes, stirring twice in between.
- If you see mushrooms sticking to the bottom of your pot, deglaze by adding some water. (optional)
- Add the rinsed white basmati rice and saute for 30 seconds
- Add vegetable stock, salt & pepper and stir to combine.
- Press Cancel on the Instant Pot.
- Close and secure the lid to the locked position. Check to make sure the vent is turned to SEAL. Press Pressure Cook and set the timer for 5 minute, adjust time using the up or down arrow. When the timer has finished, allow the pressure to release naturally for 3 minutes and then Quick pressure release.
- Add the scallions, fluff the rice and serve hot.
Video
Notes
Top Tips
- Rinse the rice well – Wash basmati 5–6 times until the water runs clear for fluffy grains.
- Keep mushrooms chunky – Thin slices can disappear into the rice; slightly larger pieces give more texture.
- Add spring onions last – Skip cooking the green parts; sprinkle on top for a fresh crunch.
- Don’t skip butter – It adds richness and flavor. Use vegan butter if you prefer.
- Boost flavor with stock – Mushroom stock or dried mushrooms make it extra tasty.
- Easy to scale – Doubles or triples easily; keep 1 cup rice to 1.5 cups liquid.
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