Instant Pot Mushroom Brown Rice Pilaf
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4.11 from 19 votes

One-Pot Brown Rice & Mushroom Pilaf – Instant Pot & Stovetop

Easy & Delicious Brown Rice and Mushroom Pilaf. A flavorful one-pot dish with just 5 main ingredients. It is perfect to make on a weeknight and enjoy as a side or even as a whole meal.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: easy, instant pot, one pot
Diet: Dairy-free, Gluten-free, Nut-free, Vegan, Vegetarian
Method: Instant Pot/Pressure Cooker, Stovetop
Servings: 4
Calories: 298kcal
Author: Meeta Arora

Ingredients

  • 2 tbsp Olive Oil divided
  • 2 cloves Garlic minced
  • 1 cup Onions diced
  • 10 oz Cremini Mushrooms sliced, divided
  • Salt to taste
  • 1 cup Brown Rice rinsed, I used imperfect short grain brown rice

For Instant Pot

For stovetop

To garnish

  • 1 tbsp Butter (optional) skip butter to keep this vegan
  • 1/4 cup Green onions diced

Instructions

  • Rinse brown rice and keep them ready for cooking. 

For Instant Pot:

  • Start the instant pot in Sauté mode and let it heat. Add 1 tbsp olive oil, half the mushrooms and sprinkle some salt. Cook them for about 4 minutes until they brown. Take out and keep them aside. We will add these in at the end. 
  • Now add 1 tbsp olive oil, garlic and onions to the instant pot. Sauté for 2 mins. Add mushrooms and sauté for another 3-4 minutes until they brown.  
  • Add brown rice, vegetable broth and salt. Stir and deglaze the pot. Press cancel and close lid with vent in sealing position. 
  • Select Manual or Pressure cook mode for 22 mins at high pressure. When the instant pot beeps, let the pressure release naturally. 
  • Add back in the mushrooms kept aside. Add in the optional tbsp of butter and mix well. Top with green onions and enjoy! 

For Stovetop in a pot:

  • Heat oil in a medium-large pot over high heat. Add 1 tbsp olive oil, half the mushrooms and sprinkle some salt. Cook them for about 4 minutes until they brown. Take out and keep them aside. We will add these in at the end.
  • Now add 1 tbsp olive oil, garlic and onions to the pot. Sauté for 2 mins. Add mushrooms and sauté for another 3-4 minutes stirring occasionally until they brown. 
  • Add brown rice, vegetable broth and salt. Stir and bring to a boil. Cover and reduce heat to medium low and cook for about 35-40 minutes. Stir in between starting at about 25 mins.
  • When rice is done, add back in the mushrooms kept aside. Add in the optional tbsp of butter and mix well. Top with green onions and enjoy!

Notes

  • I used cremini mushrooms, but regular white button mushrooms will work too. 
  • I made this pilaf with short grain imperfect brown rice. Long grain brown rice will work too. White basmati or jasmine rice will also work, however reduce the cooking time depending on the rice you choose. I cook white rice for 4 minutes at high pressure with 10 minute natural pressure release in the instant pot.  
  • I have used Better Than Bullion base to make broth. It is just easier to keep at hand for all my cooking. You may want to skip adding salt if using it. 
  • I like to sprinkle some lime juice just before enjoying mushroom pilaf in the bowl. 

Nutrition

Calories: 298kcal | Carbohydrates: 44g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 328mg | Potassium: 520mg | Fiber: 2g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 4.6mg | Calcium: 45mg | Iron: 1.3mg