Instant Pot Mushroom Rice Recipe – Quick Soy Garlic Pilaf

Last Updated on 2 months by Neha Deshmukh

Instant Pot Mushroom Rice Recipe – Quick Soy Garlic Pilaf

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that doesn’t require hours in the kitchen. This Instant Pot Mushroom Rice is exactly that. I first stumbled upon this recipe when I was craving something comforting and umami-rich, and it’s been a weeknight staple ever since. It’s a super easy soy garlic pilaf that’s packed with flavour and comes together in under 30 minutes!

Why You’ll Love This Recipe

This Instant Pot Mushroom Rice is a winner for so many reasons. It’s incredibly fast – seriously, the Instant Pot does all the heavy lifting. The combination of earthy mushrooms, fragrant garlic, and savory soy sauce is just divine. Plus, it’s a fantastic way to use up any mushrooms you have on hand. It’s also easily adaptable to suit your tastes and dietary needs, which I’ll cover later!

Ingredients

Here’s what you’ll need to make this delicious mushroom rice:

• 300 grams Mushrooms
• 1 cup Rice (Basmati or Jasmine work beautifully)
• 2 tablespoons Butter
• 2 tablespoons Olive oil
• 2 medium Onions, diced
• 1 teaspoon garlic, minced
• 1 tablespoon Soy Sauce
• 1 tablespoon Green chilli sauce
• 1 teaspoon Black Pepper
• Salt to taste
• 1.25 cup Vegetable stock

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Vegetable Stock: Using a good quality vegetable stock is key, especially if you’re aiming for a vegetarian or vegan dish. It forms the flavour base, so choose one you enjoy!
• Mushrooms: I love using button mushrooms for this, but cremini, shiitake, or even a mix of wild mushrooms work wonderfully. Mushrooms that caramelize well are best – they get beautifully browned and add so much depth.
• Soy & Chilli Sauce: Soy sauce brands vary in saltiness, so start with 1 tablespoon and adjust to your liking. Similarly, green chilli sauce can range from mild to fiery! I usually use a medium-heat sauce, but feel free to experiment. My friend, Priya, swears by a specific brand from her local Indian grocery store – it adds a lovely smoky flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to caramelize the mushrooms. Turn your Instant Pot to the ‘Sauté’ mode. Add the butter and olive oil, then toss in the mushrooms. Cook them until they’re golden brown and beautifully softened – this usually takes about 5-7 minutes. Don’t overcrowd the pot; work in batches if needed. Once done, remove the mushrooms and set them aside.
2. In the same Instant Pot, add a little more olive oil if needed, and sauté the diced onions until they’re nicely caramelized. This will take around 5-8 minutes, stirring occasionally. Patience is key here – caramelized onions are so worth the wait! Add the minced garlic during the last minute of sautéing.
3. Now, add the rinsed rice, soy sauce, green chilli sauce, black pepper, salt, and vegetable stock to the pot. Give everything a good mix to make sure the rice is coated in all that flavour.
4. Secure the lid on your Instant Pot, making sure the valve is set to ‘Sealing’. Cook on high pressure for just 3 minutes. Yes, you read that right – only 3 minutes!
5. Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully release any remaining pressure manually.
6. Fluff the rice with a fork. Stir in the caramelized mushrooms, and garnish with fresh basil and scallions (if you’re using them). Serve immediately and enjoy!

Expert Tips

• Rinsing the Rice: Rinsing the rice removes excess starch, which helps prevent it from becoming sticky.
• Don’t Skip the Caramelization: Caramelizing the mushrooms and onions adds a ton of flavour. It’s worth the extra time!
• Adjust Seasoning: Taste the rice after cooking and adjust the salt and soy sauce as needed.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply swap the butter for vegan butter and use vegetable stock. Easy peasy!
• Gluten-Free Adaptation: Make sure your soy sauce is gluten-free. Tamari is a great gluten-free alternative.
• Spice Level Adjustment: If you like things extra spicy, add more green chilli sauce or a pinch of red chilli flakes. My brother loves it with a generous dash of sriracha!
• Quick Weeknight Meal Adaptation: Use pre-sliced mushrooms to save even more time.

Serving Suggestions

This mushroom rice is fantastic on its own, but it also pairs well with:

• A simple raita (yogurt dip)
• Grilled chicken or fish
• A side of steamed vegetables
• A crispy fried egg on top (my personal favourite!)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. You might need to add a splash of water to rehydrate the rice.

FAQs

Let’s answer some common questions:

• Can I use brown rice in this recipe? You can, but you’ll need to increase the cooking time and the amount of liquid. I recommend 20-25 minutes on high pressure with 1.5 cups of vegetable stock.
• How can I adjust the saltiness of the dish? Start with less soy sauce and add more to taste. Remember that soy sauce is quite salty!
• What type of mushrooms work best? Button, cremini, and shiitake mushrooms are all great choices.
• Can this be made on the stovetop? Yes! Sauté the mushrooms and onions as directed, then add the rice, soy sauce, chilli sauce, pepper, salt, and stock. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through.
• How long does it keep in the refrigerator? Up to 3 days in an airtight container.

Enjoy this Instant Pot Mushroom Rice – I hope it becomes a favourite in your kitchen too! Let me know in the comments if you try it and how it turns out. Happy cooking!