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Mushroom Rice with peas

Instant Pot Mushroom Rice

Instant Pot Mushroom Rice is a delicious one-pot meal that's made with Basmatic Rice, Mushrooms, seasonings and onion. This Instant Pot Mushroom Rice Pilaf makes a great lunch box recipe as well and it's kid approved.
5 from 2 votes
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Course: Main Course, Side Dish
Cuisine: American
Keyword: Instant Pot Mushroom Rice, Instant Pot Mushroom Rice Pilaf, Mushroom Rice Instant Pot, Mushroom Rice Pilaf, Mushroom Rice Pilaf Instant Pot
Prep Time: 6 minutes
Cook Time: 4 minutes
Natural Pressure Release Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Calories: 683kcal
Author: Meghna




  • Rinse the rice well until clear water runs through. This is very important.
  • Set the Instant Pot on SAUTE and keep it on NORMAL.
  • Add oil and when the oil becomes moderately hot gently release the onion and garlic and saute until the onions begin to become translucent.
  • Next, add the cleaned and sliced mushrooms and saute for 2 minutes. Do not Stir much.
  • Add all the seasonings and the rinsed rice. Gently mix the rice with all other ingredients in the pot.
  • Pour the vegetable broth and de-glaze the pot very well so that there are no bits and crumbs stuck at the bottom of the pot.
  • CANCEL the SAUTE function. Close the lid of the pot and seal the valve. PRESSURE COOK on HIGH for 4 mins for al dente rice and 5 mins for softer rice.
  • Once the cooking cycle is over the Instant Pot will begin to beep, wait for 10 mins of NATURAL PRESSURE RELEASE and than release the rest of the pressure manually by moving the valve from the SEALING to the VENTING position.
  • Open the lid carefully and throw in the frozen thawed peas and chopped scallions. Gently fluff the rice with a fork or a ladle/spatula. Mix everything gently. The rice might seem to be little sticky at this point because it's hot but gradually as the trapped heat escapes it will atain the perfect fluffy texture.
  • Allow the Mushroom Rice to rest for at least 10 mins to allow the trapped heat to escape. The rice will become light and fluffy. Enjoy!



  1. Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
  2. Clean the Mushrooms well and remove all the mud and dirt. Pat them dry and than slice them.
  3. Do not SAUTE the mushrooms much.
  4. Use the same cup to measure the rice and the liquid. The rice to water ratio is very important here.
  5. Want al-dente rice?  cook it for 4 mins and than 10 mins NPR (Natural Pressure Release).
  6. Want Soft Rice? Cook it for 5 mins and than 10 mins NPR (Natural Pressure Release).
  7. If you are sensitive to spicy food skip the red pepper flakes. They add a slight kick to the dish but does not make it spicy.
  8. Want to add Fresh Peas from the pod? Add them before pressure cooking and along with the rice.
  9. Frozen Peas? They are already cooked peas so add them after pressure cooking the mushroom rice pilaf. Thaw them before adding.
  10. Don't have Chives handy? No problem sub it with oregano or Italian seasoning.
  11. Want to make it Butter free? Skip it and add 2 tbsp more olive oil or any oil that you prefer.
  12. You can sub the vegetable broth with equal amount of diluted "Better than Bouillon" or chicken broth or even normal water.
  13. If using 10 oz Mushroom Packet add only 1 cup liquid.
Calorific details are provided by a third party application and are to be used as indicative figures only.
Nutrition Facts
Instant Pot Mushroom Rice
Amount Per Serving
Calories 683 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 9g56%
Cholesterol 30mg10%
Sodium 158mg7%
Potassium 883mg25%
Carbohydrates 98g33%
Fiber 7g29%
Sugar 9g10%
Protein 15g30%
Vitamin A 3677IU74%
Vitamin C 53mg64%
Calcium 112mg11%
Iron 3mg17%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.


Calories: 683kcal | Carbohydrates: 98g | Protein: 15g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 158mg | Potassium: 883mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3677IU | Vitamin C: 53mg | Calcium: 112mg | Iron: 3mg