Name: Instant Pot Rustic Mushroom Rice
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 T. extra virgin olive oil; 3 T. unsalted butter, divided; 2 small yellow onions, diced; 1 t. garlic powder, divided; Sea salt and black pepper, to taste; 8 oz. Portobello mushrooms, sliced; ¼ c. Marsala wine; 1 T. fresh thyme (or ¾ t. dried); 1 c. chicken or vegetable broth, divided; 1 c. long-grain brown rice, rinsed and drained; 2 T. green onion, finely chopped; 2 T. fresh parsley, finely chopped

Instant Pot Rustic Mushroom Rice promises to be a delightful addition to your meal repertoire. Brimming with hearty Portobello mushrooms, aromatic herbs, and a hint of Marsala wine, this dish combines an array of flavors that create a symphony on your palate.

As an Amazon Associate I earn from qualifying purchases and sometimes recommend products from other sellers at no extra cost you. For more details see my disclosure policy and privacy policy.

Prepared in the versatile Instant Pot, the recipe offers quick and convenient cooking without compromising on taste. The dish is not just deeply flavorful, but it also provides wholesome nutrition with its inclusion of brown rice, making it the perfect combination of health and taste. Let’s delve into the recipe details.

Why you’ll love this recipe

Ease of preparation: The Instant Pot does the heavy lifting, simmering the ingredients to perfection while you attend to other tasks.
Nutrient-packed: With the goodness of Portobello mushrooms, brown rice, and a medley of spices, this dish is as nutritious as it is flavorful.
Versatility: This dish can stand alone as a meal or serve as an excellent side to your main course. It pairs well with a variety of proteins and vegetables.
Unique flavor profile: The fusion of Marsala wine and aromatic herbs results in a distinct taste that sets this dish apart from typical rice recipes.

What are Portobello Mushrooms?

Portobello mushrooms are a type of edible fungus renowned for their large size and meaty texture. They are mature versions of cremini mushrooms, characterized by an open, flat cap and a dark gill structure beneath.

These mushrooms have a distinctive, robust flavor that intensifies when cooked, making them a popular choice in vegetarian cuisine as a meat substitute. Additionally, they are a good source of fiber, vitamins and minerals, contributing to the nutritional value of any dish they are part of.

Ingredients

Extra virgin olive oil: This is a staple in many kitchens due to its distinct flavor and numerous health benefits. It is perfect for sautéing our onions and mushrooms and creating a depth of flavor.
Unsalted butter: Opting for unsalted butter allows you to control the sodium content of your dish, ensuring that the recipe remains heart-healthy.
Small yellow onions, diced: Yellow onions have a sweet and mellow flavor that becomes even richer when cooked, contributing to the overall taste profile of our dish.
Garlic powder: This adds an extra kick of flavor. It’s easier to distribute evenly than fresh garlic and has a longer shelf life.
Sea salt and black pepper: These basic seasonings enhance the natural flavors of the other ingredients. Always season to your personal preference.
Portobello mushrooms, sliced: Known for their meaty texture and rich, earthy flavor, Portobello mushrooms are a substantial and nutritious addition to our dish.
Marsala wine: This Sicilian wine lends a unique, rich, and slightly sweet flavor that elevates the dish and pairs excellently with the mushrooms.
Fresh thyme (or ¾ t. dried): Thyme adds a subtle, earthy flavor that complements the mushrooms and wine perfectly. While fresh thyme boasts a more vibrant flavor, dried thyme is a convenient alternative.
Chicken or vegetable broth: This provides the cooking liquid for our rice, imbuing it with an additional layer of flavor. Either option works, although vegetable broth makes the dish vegetarian-friendly.
Long-grain brown rice, rinsed and drained: This type of rice is praised for its nutty flavor and firm texture, and its high fiber content adds a nutritious punch to our dish.
Green onion, finely chopped: Adding a sprinkle of green onion gives a fresh, sharp contrast to the savory flavors of the dish.
Fresh parsley, finely chopped: Parsley adds a burst of fresh flavor and a pop of color, making it the perfect finishing touch to our rustic mushroom rice.

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

Extra Virgin Olive Oil: If you don’t have olive oil on hand, canola oil can be used as a substitute. It has a neutral flavor that will not significantly affect the overall taste of the dish.
Unsalted Butter: For a dairy-free alternative, you can use margarine or a plant-based butter substitute.
Garlic Powder: Fresh, minced garlic can be used in place of the garlic powder for a more pronounced garlic flavor.
Marsala Wine: If Marsala wine isn’t readily available, you can opt for dry sherry, Madeira, or even a port wine, as they all have a depth of flavor that enhances the dish.
Fresh Thyme: If you’re out of thyme, rosemary is a good substitute. It has a similar earthy flavor that matches well with the mushrooms.
Chicken or Vegetable Broth: In a pinch, water with a bouillon cube can be used instead of broth.
Brown Rice: Quinoa could be used for a different texture and even more nutrients.
Parsley: If you don’t have parsley, cilantro can be used as a substitute. However, note that cilantro has a stronger flavor.

Additions

Protein: You could add cooked chicken, tofu, or chickpeas for added protein.
Cheese: A sprinkle of grated Parmesan or crumbled feta cheese would add a savory depth to the dish.
Vegetables: Consider adding some bell peppers, peas or spinach for an extra serving of vegetables.
Spices: If you like heat, a pinch of red pepper flakes would add a nice kick.

Instructions

Here’s how you can cook up a storm with your Instant Pot!

We start with heating up some olive oil and a bit of butter using the “Sauté” feature on “High”.

Toss in the onions, a sprinkle of garlic powder, and a dash of salt and pepper, stirring until they’re tender and soft; this should take about 4-5 minutes.

Next in line are the mushrooms; season them with the rest of the garlic powder and more salt and pepper if you like. Cook until they’re nicely browned and juicy, or for around 5 minutes.

In goes the Marsala wine and thyme, stirring now and then until the wine volume reduces by half and its strong smell mellows down. This should also take about 4-5 minutes. You can now take out the mushrooms and onions and keep them aside for a bit.

Drop another dollop of butter and a quarter cup of chicken broth into the Instant Pot, using a wooden spoon to lift off any browned bits stuck to the bottom gently. It’s time for the rice to join the party! Toast it for 1-2 minutes, stirring occasionally. Add the remaining broth, stir them together, and lock the lid in place. Flip the valve to “Sealing”, select “Manual” and “High Pressure”, and set a timer for 22 minutes.

Once the timer goes off, let the pressure release on its own for 10 minutes, then speed up the remaining release manually.

Open the lid carefully and give the rice a light fluff with a fork. Add the sautéed mushrooms and onions, remaining butter, the green onion, and parsley to the Instant Pot, and give it a good stir.

Turn off the Instant Pot, move the rice into a serving dish, and it’s ready to be served right away alongside any entrée of your choice. Enjoy!

Recipe tips

For more tender mushrooms, sauté them over medium heat for a longer time. This will allow them to release their moisture and become softer.
Use a wooden spoon to scrape off the browned bits at the bottom of the Instant Pot, known as the fond, during deglazing. These bits are packed with flavor and will enhance the rice.
Rinsing the rice before cooking can help remove any residual starch, preventing the grains from sticking together and resulting in fluffier rice.
If you want to add more flavor to the dish, consider sautéing the rice in the butter until it is lightly toasted before adding the broth.
The dish can be made ahead of time and reheated, making it a great option for meal prep. If you’re reheating, you may want to add a splash of broth to help rehydrate the rice.

Storage & Freezing

You can store the remaining mushroom rice in an airtight container and refrigerate it for up to 4-5 days. This dish also freezes well, which is fantastic for meal prep. Freeze it in individual meal-sized portions in freezer-safe containers or bags, and it will last for up to 2 months. Before freezing, make sure the rice has cooled completely to maintain the best quality.

Reheating

When you’re ready to enjoy the dish again, let frozen rice thaw overnight in the refrigerator. To reheat, place the rice in a microwavable dish, add a small splash of water or broth to keep it moist, cover it with a microwave-safe lid or plastic wrap (with a small vent), and heat it on high for 1-2 minutes or until heated through.

Stir halfway through for even heating. If reheating on the stove, add a small amount of water or broth to prevent the rice from drying out, and heat on medium-low, stirring occasionally, until warm.

Recipe FAQ

Can I make this recipe vegan?

Yes, you can make this recipe vegan by replacing the butter with a non-dairy alternative and using vegetable broth instead of chicken broth.

Can I use white rice instead of brown?

Yes, you can use white rice, but note that the cooking time and liquid ratios may vary. Please refer to the cooking instructions for the rice you are using.

Can I use dried herbs instead of fresh?

Absolutely! Fresh herbs usually have a stronger flavor, so you’ll need less if you’re using dried. A good rule of thumb is to use 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

What can I serve this dish with?

This flavorful mushroom rice pairs well with many dishes, especially grilled or roasted meats. It’s also great with a simple green salad for a lighter meal.

Can I use other types of mushrooms in this recipe?

Yes, you can use any type of mushroom you like or have on hand. Each variety will add a different flavor and texture to your dish.

Yield: 4 portions