Kitchen @ Hoskins

Simple, easy yet tasty Instant Pot Mushroom Coconut Rice Pilaf! Perfect side dish for any meat entree, all types of curries or just as-is for kids lunch box.

Simplest of recipes are sometimes the tastiest!!

Rice and mushrooms cooked with coconut milk. Yummmmmy

All made right in your Instant Pot, you know it’s gonna be easy peasy.

Delicious with your favorite Thai/Indian curries or any cooked protein or just plain.

Now, let’s see hot to make this tasty Instant Pot coconut rice-

1. Heat butter in Instant Pot (do not sub oils, butter is a key ingredient).
2. Saute chopped onion, garlic, ginger and jalapeno pepper.
3. Saute sliced, fresh white mushrooms.
4. Add rice, coconut milk and water.
5. Cook until done!

Soooo tasty.

You will totally love this hugely popular Instant Pot Chicken Fried Rice and Instant Pot Shrimp Fried Rice

How to serve this ?

• Along with any Thai / Indian curries
• With any cooked spicy protein
• Plain as-is
• Pack into kids lunch boxes

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Instant Pot Mushroom Coconut Rice Pilaf

Simple, easy yet tasty Instant Pot Mushroom Coconut Rice Pilaf! Perfect side dish for any meat entree, all types of curries or just as-is for kids lunch box. 

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Author: Maria Doss

Ingredients

• 3 tablespoons unsalted butter
• 1 cup chopped onion
• 1 jalapeno pepper, left whole or slit open
• 3 garlic cloves, minced
• 1/4 inch piece ginger, minced
• 3/4 teaspoon salt or as required
• 10 large white mushrooms, sliced
• 1 cup Basmati rice, rinsed
• 1/2 cup coconut milk
• 1 cup water

Instructions

• Set Instant Pot in Saute setting. 

  When hot, add butter and let melt. Add next 5 ingredients (onion, jalapeno pepper, garlic, ginger and salt). Saute for 3-4 minutes, until it starts to get translucent. Add mshrooms and saute for 1-2 minutes. 
• Press cancel. Add rice, coconut milk and water, stir well. Close and lock lid, making sure valve is in sealing position. Set to Rice setting (it took 12 minutes in mine) and let cook. 

  Let it be in warm mode for 10 minutes. Then release pressure by turning valve to vent. 

  Open lid, fluff rice with a fork and serve. 

Notes

I made this recipe in an 8-quart Instant Pot (can be made in a 6-quart as well). 

Half the recipe can be made in a 3-quart Instant Pot. 

Butter is key <--- Do not sub oils. 

If you prefer not to have any spice, then add a whole jalapeño pepper or cut a thin slit for mildly spiced rice. 

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