I love any recipe that includes portabello mushrooms, so this Vegan Instant Pot® Portabello Mushroom Rice is definitely a hit in my book!
And by using an Instant Pot® to make this delicious rice dish, you can just add the ingredients, set it and forget it!
Simply mix lightly toasted rice with olive oil, onions, mushrooms, garlic powder, salt and black pepper, Marsala wine, thyme and green onions to create this delectable Vegan Instant Pot® Portabello Mushroom Rice.
Now that’s my kind of convenient yet healthy and hearty dish!
Tip: If using fresh thyme, be sure to remove any woody stems before serving.
Portobello mushrooms are not only delicious, that are extremely good for you.
Eating portobello mushrooms is an excellent way to get important nutrients and help avoid deficiencies if you’re on a vegan/vegetarian diet, low-carb diet, or have any health conditions like low energy/fatigue, joint pain, indigestion, brain fog or thyroid problems.
Their health benefits include high levels of B vitamins, antioxidants, phytonutrients like CLA and L-ergothioneine, selenium, copper, potassium, phosphorus, and even some plant-based protein.
Simply mix rice with olive oil, onions, mushrooms, spices, Marsala wine and thyme to create this delectable Vegan Instant Pot® Portabello Mushroom Rice.
Vegan Instant Pot® Portabello Mushroom Rice
Prep time: 15 minutes
Cook time: 35-40 minutes (+ time to come to pressure)
Natural release: 10 minutes
3 T. extra virgin olive oil, divided
2 small yellow onions, diced
1 t. garlic powder, divided
Sea salt and black pepper, to taste
8 oz. Portobello mushrooms, sliced
¼ c. Marsala wine
1 T. fresh thyme (or ¾ t. dried)
1 c. vegetable broth, divided
1 c. long-grain brown rice, rinsed and drained
2 T. green onion, finely chopped
2 T. fresh parsley, finely chopped
Select the “Sauté” function and the “high” setting on the Instant Pot®.
Add two tablespoons olive oil, onions, and half the garlic powder.
Season with salt and black pepper, to taste, and stir to combine.
Cook, stirring occasionally, until the onions soften, approximately 4-5 minutes.
Add mushrooms and season with remaining garlic powder, and additional salt and black pepper, if desired.
Sauté, stirring occasionally, until the mushrooms are golden brown and start to release their liquids, approximately 5 minutes.
Add the Marsala wine and thyme.
Cook, stirring occasionally, until the wine is reduced by half and the strong aroma dissipates, approximately 4-5 minutes.
Transfer sautéed mushrooms and onions to a bowl and set aside.
Add another tablespoon olive oil and one-quarter cup vegetable broth to the Instant Pot®.
Gently scrape up any browned bits off the bottom with a wooden spoon.
Add the rice and toast, stirring occasionally, for 1-2 minutes.
Add the remaining broth and stir to combine.
Cover and lock lid into place.
Set valve to “Sealing” and select the “Manual” and “High Pressure” settings. Adjust cook time to 22 minutes.
Once cook time is complete, allow pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
Carefully remove the lid and fluff the rice with a fork.
Add the mushroom mixture to the Instant Pot®.
Add the green onion and parsley and stir to combine.
Turn off the Instant Pot® and transfer the rice to a serving dish.
Serve immediately with your choice of entrees.
What are your favorite Instant Pot® recipes?
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