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Mushroom Parmesan Rice- Buttery Cheesy Parmesan rice with caramalised mushrooms,garlic and parsley made in pressure cooker within 30 minutes. #mushroom #instantpot #parmesanrice #rice #mushroomrice #recipe #vegetarian #pressurecookerrice
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Mushroom Parmesan Rice

Instant Pot Mushroom Rice- Buttery Cheesy Parmesan rice with caramelised mushrooms, garlic and parsley made in pressure cooker within 30 minutes.
Course Main Course
Cuisine American
Keyword instant pot, mushroom, parmesan, rice
Prep Time 5 minutes
Cook Time 5 minutes
Natural Release Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 431kcal
Author Chhavi

Equipment

Ingredients

  • 1 tablespoon Butter
  • 1 tablespoon Olive Oil
  • 3 Cloves Garlic minced
  • 1 Cup Onion chopped
  • 3 Cups Mushrooms sliced
  • 1 Cup Basmati Rice
  • 1.5 Cups Water
  • 1 Cup Parmesan Cheese
  • 1 handfull Parsley or any other fresh herb like Basil or Oregano or Cilantro
  • Salt to Taste
  • Pepper To taste

Instructions

  • Using the SAUTE mode, heat the instant pot.
  • Once HOT, add the butter and oil.Add Garlic and saute for 20 seconds.
  • Add the onions and saute till translucent.
  • Tip in the mushrooms and mix to coat it with oil-butter.Let it brown- without stirring it too often.
  • Add water and de glaze.
  • Now add the rice and salt.Close the lid.
  • Cancel SAUTE, select PRESSURE COOK on HIGH,set the timer to 5 minutes and the valve to sealed postion.10 NPR - Release the pressure after 10 minute of natural release.
  • Add parmesan,chopped fresh parsley,pepper and mix.Cover and keep warm for 2 minutes.
  • Serve hot.

Video

Notes

Pro Tip - For softer rice, use 1 ¾ cups of water.
You can double the recipe by doubling the ingredients and keeping the pressure cooking time same.

Nutrition

Serving: 1Cup | Calories: 431kcal | Carbohydrates: 44.3g | Protein: 23.5g | Fat: 18.9g | Saturated Fat: 10.4g | Cholesterol: 48mg | Sodium: 551mg | Potassium: 287mg | Fiber: 1.9g | Sugar: 2.2g | Calcium: 531mg | Iron: 4mg