Instant Pot Mushroom Pulao
A fragrant and flavorful one-pot rice dish made with basmati rice, earthy mushrooms, and aromatic Indian spices.
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Ingredients
- 1 1/2 cups Basmati rice
- 8 oz White button or Cremini mushrooms, sliced
- 2 tablespoons Ghee or Vegetable oil
- 1 medium Onion, thinly sliced
- 1 tablespoon Ginger-garlic paste
- 1/2 cup Green peas(optional)
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 2 1/4 cups Water or Vegetable broth
- 1 teaspoon Salt
- 1 set Whole spices (Cinnamon stick, 2 Cloves, 2 Cardamom pods)
- 2 tablespoons Fresh cilantro, chopped(optional)
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear, then soak for 15 minutes and drain.
- 2
Turn on the Instant Pot to 'Sauté' mode and add ghee or oil.
- 3
Add cumin seeds and whole spices; once they sizzle, add the sliced onions and sauté until golden brown.
- 4
Stir in the ginger-garlic paste and sliced mushrooms, sautéing for 3 minutes until mushrooms soften slightly.
- 5
Add the drained rice, garam masala, salt, and green peas, tossing gently to coat the rice in the spices.
- 6
Pour in the water or broth, deglaze the bottom of the pot to ensure no bits are stuck, and cancel 'Sauté' mode.
- 7
Close the lid, set the valve to 'Sealing', and pressure cook on 'High' for 5 minutes.
- 8
Allow a natural pressure release for 10 minutes, then quick release the remaining steam and fluff with a fork.
Nutrition per Serving
345
Calories
8g
Protein
62g
Carbs
7g
Fat
4g
Fiber
3g
Sugar
610mg
Sodium
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