Mushroom Parmesan Rice
Instant Pot Mushroom Rice- Buttery Cheesy Parmesan rice with caramelised mushrooms, garlic and parsley made in pressure cooker within 30 minutes.
- 1 Cup Rice
- 1.5 Cups Water
- 1 tbsp Butter
- 1 tbsp Olive Oil
- 3 Cloves Garlic
- 1 Cup Onion
- 3 Cups Mushrooms
- 1 Cup Parmesan Cheese
- 1 handfull Parsley or any other fresh herb like Basil or Oregano or Cilantro
- Salt to Taste
- Pepper To taste
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.
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