Instant Pot mushroom rice pilaf is an easy and delicious rice dish that combines the earthy flavours of mushrooms with the fluffy texture of rice, all infused with aromatic herbs and Indian spices.
This easy recipe is a one-pot wonder, perfect as a main course when served with a simple raita or gravy. The Instant Pot Pressure Cooker makes the cooking process a breeze, resulting in perfectly cooked rice and tender mushrooms every time.
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You will love this Instant Pot Mushroom Pulao if you enjoy a flavorful, comforting, easy dish. This tasty rice dish is super simple to make. Whether you’re a busy parent, a cooking novice, or someone who loves a good, hearty meal, this recipe, like any other instant pot rice recipes, will surely become a staple in your kitchen.
Why you will love Instant Pot Mushroom Rice Pilaf
Flavorful: Combining mushrooms, long-grain rice, and spices creates a flavoured dish. An absolute delight for mushroom lovers.
Easy: Instant Pot recipes are always my favourite! With the Instant Pot, you can achieve that slow-cooked, flavorful rice dish in a fraction of the time with simple ingredients.
Versatile: This dish pairs well with various proteins and vegetables, making it a versatile addition to any meal.
One-Pot: This super delicious mushroom rice recipe can be done in one pot with minimal steps. A definite win!
How to make Instant Pot Mushroom Rice Pilaf Recipe
Wash and soak 1 cup of white basmati rice for 20 minutes.
Add sliced mushrooms to a bowl. Add chopped tomato, chopped mint leaves,
thick yogurt, salt, turmeric powder, coriander powder, red chilli powder, and garam masala. Mix until well combined. Let it rest for 10 minutes.
Turn on the Instant Pot and select the saute setting. Add 1 tablespoon ghee or vegetable oil to the inner pot, and once heated, add bay leaf, cinnamon, star anise, cloves, cumin seeds, and cashew nuts. Add sliced onion and sauté until golden brown.
Stir in the ginger garlic paste and slit green chilli. Cook until the raw smell goes away.
Add the marinated mushrooms, and cook for a couple of minutes.
Pour in 1 & ½ cups water, add salt if needed, and gently stir.
Drain and stir the soaked basmati rice to coat it in the flavorful mixture.
Close the Instant Pot lid, set the valve to the sealing position, and Pressure Cook on high pressure for 5 minutes.
After the cooking cycle, allow a natural release for 10 minutes, then manually release any remaining pressure. The fluffy rice is ready.
Fluff the easy mushroom rice pilaf with a fork, garnish with 2 tablespoon fresh cilantro or fresh parsley, and savour the mushroom pulao with your choice of perfect hearty side dish or raita.
Tips and Suggestions
To ensure your Instant Pot mushroom rice pilaf turns out perfectly every time, consider these tips and suggestions:
Use long-grain rice / Basmati Rice for the best texture. I have used Golden Sella Basmati Rice.
Feel free to customize the spices to suit your taste preferences.
Add fresh or frozen green peas for extra taste and flavour.
Use coconut milk instead of water for an extra flavor.
Serving Suggestions
Instant Pot mushroom rice pilaf is incredibly versatile and pairs well with various dishes. Here are a few serving suggestions to get you started:
Serve this mushroom pulao with a simple onion or cucumber raita. You can also try my okra raita or roasted eggplant raita for a variation.
This flavourful Instant Pot Mushroom Pulao can also be served as a main dish with Aloo Matar, Baby Corn Pepper Fry, Egg Curry. These make a great side dish for this easy mushroom pulao recipe.
Frequently asked questions
While brown rice can be used instead of white long grain rice, the cooking time and liquid ratio must be adjusted. You can use any type of rice you choose and adjust the water ratio accordingly.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
Absolutely! Feel free to add diced carrots, green peas, or bell peppers to the pilaf for added colour and flavour.
You can use regular white button mushrooms or brown mushrooms, cremini mushrooms, or baby bella mushrooms.
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Instant Pot Mushroom Rice Pilaf Recipe
Ingredients
- 200 grams Mushroom
- 1 cup Basmati rice
To marinate the mushroom
- 1 medium Tomato finely chopped
- 2 tablespoon Mint Leaves finely chopped
- 1 tablespoon Thick Yogurt
- ½ teaspoon Salt
- ½ teaspoon Turmeric Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Garam Masala Powder
To make the Mushroom Pulao
- 1 tablespoon Ghee or Oil
- 1 Bay leaf
- 1 inch Cinnamon stick
- 1 Star Anise
- 2 Cloves
- 1 teaspoon Cumin seeds
- 15 Cashew Nuts
- 1 Onion thinly sliced
- 1 slit Green Chilli
- 1 teaspoon Ginger Garlic Paste
- 1 & ½ cups Water
- Salt as needed
- 2 tablespoon Coriander Leaves finely chopped
Instructions
- Wash and soak 1 cup basmati rice for 20 minutes.
- Add chopped mushrooms to a bowl. Add chopped tomato, chopped mint leaves, yogurt, salt, turmeric powder, coriander powder, red chilli powder, and garam masala. Mix until well combined. Let it rest for 10 minutes.
- Turn on the Instant Pot and select the sauté function. Add ghee or oil, and once heated, add bay leaf, cinnamon, star anise, cloves, cumin seeds, cashew nuts.
- Sauté until a pleasant aroma comes.
- Add sliced onion and sauté until golden brown. Stir in the ginger garlic paste and green chilli. Cook for a minute until the raw smell goes away.
- Add the marinated mushrooms, and cook for a couple of minutes.
- Pour in the water, add salt if needed, and gently stir.
- Drain and stir the soaked basmati rice to coat it in the flavorful mixture.
- Close the Instant Pot lid, set the valve to the sealing position, and Pressure Cook for 5 minutes.
- After the cooking cycle, allow a natural release for 10 minutes, then manually release any remaining pressure.
- Fluff the easy mushroom rice pilaf with a fork, and garnish with 2 tablespoon fresh coriander leaves. Serve the mushroom rice with your choice of raita or side dish.