Mushrooms are one of those foods that you either love or hate. I love them and try to incorporate them into once in awhile in hopes of swaying my kids to the “love” side. Finn is already there and Thadd is interested but skeptical that something with that texture can be delicious. I’m not giving up on Beckett, but I think he may have inherited his dad’s and grandma’s mushroom dislike.
This mushroom brown rice dish is rich but mild, with the brown rice adding a little nutty flavor. Because the mushrooms are sliced and not chopped, they are large enough for little mushroom skeptics to remove them and eat the rice.
Not a fan of brown rice?
The brown rice adds to the flavor, but takes a lot longer to cook than white rice. With an electric pressure cooker, it’s only about 15 minutes of active prep time. After that, the pressure cooker does all the work. If you’re in a hurry to eat, though, swap it out in favor of a long grain white rice. I like basmati and jasmine rice the best for white rice.
As written, this recipe is plant-based, gluten free and dairy free. If you choose to use broth instead of water, that could change depending on the type of broth you use.
One thing I like to keep on hand is a broth base called “Better than Bouillon“. It’s a paste that comes in a small jar. You mix a bit of the paste into water to make broth like you would with bouillon. To me, it really does have a better flavor, and a little goes a long way. I usually have the vegetable version on hand and would have added a bit to this recipe, but I used my last bit up yesterday. They also have a mushroom version that would compliment this recipe as well. Between the onion, garlic, mushrooms and brown rice, though, it’s really not necessary.
All electric pressure cookers welcome.
I’ve titled this post “Mushroom Brown Rice for Instant Pots” because Instant Pot has become the most popular brand and is now synonymous with electric pressure cooker. The recipe should work in any similar electric pressure cooker. Personally, I use a GoWise brand 8 quart electric pressure cooker.
Mushroom Brown Rice for Instant Pots or other Electric Pressure Cookers
- Electric pressure cooker, such as an Instant Pot
- 1 T coconut or other oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups mushrooms, sliced White, bella or similar.
- 1.5 tsp salt Can use less if preferred.
- 3 cups water or broth
- 2 cups long grain brown rice
- 1 squeeze lemon juice optional
- 1 dash black pepper Adjust to taste.
- Select "Saute" on the pressure cooker and add the coconut oil.
- Add the diced onion and saute until translucent.
- Add the minced garlic and saute for about a minute more.
- Add the mushrooms, salt and pepper. Continue to saute until onions are lightly browned and mushrooms begin to get some color.
- Add about 1/2 cup of water or preferred broth and stir up any browned bits from the bottom of the pot. Let simmer for 1-2 minutes.
- Add the rice, remaining 2 1/2 cups of water, lemon juice and pepper.
- Turn off the "Saute" function and set the pressure cooker manually to 22 minutes or follow your pressure cooker's instructions for brown rice. Most require longer than the "Rice" setting allows.
- Allow the pressure to release naturally for at least 10 minutes before doing a quick release. I think it's best to let it naturally release completely if you have the time.
- Fluff rice and serve.
While I try to write recipes as clearly as possible, it’s easy to miss a step or make assumptions. If anything is confusing, please don’t hesitate to comment with your questions. If you make this recipe, please let me know what you think.
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