Royal Blend Rice And Mushrooms in the Instant Pot

wild rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is a healthier grain option, while brown rice is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat, while margarine can be a cheaper substitute.

cremini mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Shiitake mushrooms offer a richer flavor, while button mushrooms are less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock is healthier, while bouillon cubes are a cost-effective alternative.

Heat 1.5 tablespoons of oil in a wok or large skillet until it starts to smoke.

Add 2 cups of sliced mushrooms and sauté.

Sprinkle in 1/4 teaspoon of salt and 2 tablespoons of butter; melt and cook the mushrooms until they have nice color.

Stir in fresh black pepper and 2 tablespoons of Worcestershire sauce for flavor.

Add 1 tablespoon of minced garlic to the instant pot.

In the instant pot, add 2 teaspoons of chicken base or bouillon for extra flavor.

Pour in 1 cup of water and stir to combine.

Add 1 cup of mixed rice (royal blend) to the instant pot and stir to ensure even distribution.

Transfer the sautéed mushrooms to the instant pot on top of the rice mixture.

Seal the lid on the instant pot and set it to pressure cook for 5 minutes.

After 5 minutes, allow the instant pot to naturally release for 10 minutes before releasing any remaining pressure.

Once the pressure is released and the tab drops, open the lid and fluff the rice to let the steam out.

Add a handful of diced green onion to the cooked rice and mushrooms before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens