Instant Pot Brown Rice and Mushroom Pilaf
1 cup brown rice
2 cups stock (chicken, beef, vegetable)
1 cup mushrooms, sliced
¼ cup onion, diced
2 tbsp olive oil, divided
1 tbsp butter
1 tbsp fresh thyme, minced and reserving a few thyme stems for garnish
1
Wash your hands and clean your mushrooms with a damp towel or a mushroom brush.
2
Rinse rice in the sink with cool water until it runs clear. Allow some time to drain.
3
Turn Instant Pot setting to sauté, adding butter and 1 tablespoon of the oil.
4
Place sliced mushrooms in the Instant Pot and sauté for about 5 minutes.
5
Add the minced thyme, stir.
6
Remove the mushrooms and set aside.
7
Add the remaining tablespoon of oil, and sauté onion for a few minutes.
8
Add rinsed rice, and sauté 1 additional minute to coat the rice with oil. Turn off sauté.
9
Slowly add the stock.
10
Turn on the Pressure Cook mode, setting timer for 15 minutes.
11
Allow the Instant Pot to depressurize on "Natural Release." Add the mushrooms back to the rice, bringing them back to a warm temperature.
12
Serve with thyme stems for garnish.
Ingredients
1 cup brown rice
2 cups stock (chicken, beef, vegetable)
1 cup mushrooms, sliced
¼ cup onion, diced
2 tbsp olive oil, divided
1 tbsp butter
1 tbsp fresh thyme, minced and reserving a few thyme stems for garnish
Directions
1
Wash your hands and clean your mushrooms with a damp towel or a mushroom brush.
2
Rinse rice in the sink with cool water until it runs clear. Allow some time to drain.
3
Turn Instant Pot setting to sauté, adding butter and 1 tablespoon of the oil.
4
Place sliced mushrooms in the Instant Pot and sauté for about 5 minutes.
5
Add the minced thyme, stir.
6
Remove the mushrooms and set aside.
7
Add the remaining tablespoon of oil, and sauté onion for a few minutes.
8
Add rinsed rice, and sauté 1 additional minute to coat the rice with oil. Turn off sauté.
9
Slowly add the stock.
10
Turn on the Pressure Cook mode, setting timer for 15 minutes.
11
Allow the Instant Pot to depressurize on "Natural Release." Add the mushrooms back to the rice, bringing them back to a warm temperature.
12
Serve with thyme stems for garnish.
