Instant Pot Mushroom Rice Pilaf: Your Go-To Allergy-Friendly & Flavorful Brown Rice Side Dish

If you’re a fan of the comforting, savory flavors of boxed rice mixes like Rice-A-Roni, prepare to be amazed by this homemade Instant Pot Mushroom Rice Pilaf. This recipe elevates a classic side dish by utilizing wholesome brown rice, made incredibly soft and perfectly cooked thanks to the magic of your Instant Pot. Bursting with the aromatic flavors of sautéed onion, garlic, and fresh herbs, this pilaf is so delicious it just might steal the spotlight from your main course! Plus, it’s designed with versatility in mind, offering options to be completely free of gluten, wheat, dairy, egg, peanuts, and tree nuts, with a delicious vegan alternative too.

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During my college years, a box of Rice-A-Roni alongside some simple chicken was a frequent meal. It was quick, easy, and satisfying – a staple for busy student life. However, life changes, and so do dietary needs. With my son’s multiple food allergies and my husband’s gluten intolerance, those convenient boxed mixes are no longer an option for our family. While it was a sad realization at first, it sparked a passion for learning how to create equally delicious, but much healthier and allergy-friendly, versions of our favorite dishes from scratch.

Thankfully, recreating a flavorful rice side dish at home is not only achievable but often far superior. And the best part? My trusty Instant Pot makes it incredibly easy, eliminating the need for constant monitoring of boiling water or simmering pots. This homemade mushroom rice pilaf brings all the comfort and flavor you crave, but with the added benefits of whole grain brown rice and the peace of mind that comes from knowing exactly what ingredients are in your meal.

Opting for whole grain brown rice over the white rice found in most commercial mixes provides a significant nutritional upgrade. Brown rice is packed with more fiber, essential minerals, and vitamins, making this a truly healthy side dish. The customization possibilities are also endless: you can experiment with different herbs, add a splash of cooking wine for extra depth, or incorporate other vegetables to suit your taste. When rice was my son’s primary safe grain for a long time due to his many food allergies, it became crucial to maximize its nutritional value for him. This is precisely why we transitioned to brown rice for all our rice dishes.

Many people shy away from brown rice, believing it’s not as soft or palatable as white rice. I’m here to tell you that pressure cooking brown rice in the Instant Pot is a game-changer. It transforms brown rice into a wonderfully tender and flavorful dish that rivals, if not surpasses, the texture of white rice. You’ll be amazed at how delicious and perfectly cooked your brown rice turns out every single time!

Common Questions About Making Instant Pot Mushroom Rice Pilaf

Before we dive into the delicious recipe, let’s address some frequently asked questions to ensure your Instant Pot mushroom rice experience is nothing short of perfect.

What exactly is rice pilaf?

Rice pilaf is a classic and versatile dish where rice is first sautéed in oil or butter, often with aromatics like onions and garlic, before being cooked in a flavorful broth or stock, rather than just plain water. The process typically involves toasting the rice slightly, which helps to create a distinct, fluffy texture and prevents the grains from sticking together. Herbs and other ingredients are usually added to enhance the flavor profile. Essentially, pilaf is a way of elevating simple rice into a more sophisticated and flavorful side dish. In this specific Instant Pot mushroom rice pilaf recipe, we combine the savory goodness of garlic, onion, and cremini mushrooms with aromatic parsley and thyme, cooking it all in a rich broth, a touch of Worcestershire sauce for umami, and finishing it with dairy-free butter (or regular butter if preferred) and fresh chives for a vibrant, herbaceous touch.

Is Rice-A-Roni gluten-free?

Unfortunately, most varieties of Rice-A-Roni are not gluten-free. They commonly use wheat flour as a thickener and often include pasta components made from semolina, which is a type of wheat. For example, some varieties contain thin spaghetti-like pieces or orzo, both of which are wheat-based. If you check their ingredient lists, such as the Chicken & Mushroom Rice-A-Roni, you’ll consistently find wheat listed. This is precisely why making a homemade version like our Instant Pot Mushroom Rice Pilaf is an excellent alternative for those with gluten sensitivities or celiac disease, as it allows complete control over ingredients.

Is Rice-A-Roni dairy-free?

No, Rice-A-Roni is generally not dairy-free across many of its popular flavors. While some varieties, like Cheddar Broccoli or Herb & Butter, explicitly contain dairy, even flavors that might seem dairy-free at first glance, such as Chicken & Mushroom, often include dairy ingredients. The ingredient list for their Chicken & Mushroom Rice-A-Roni often contains “sodium caseinate,” which is a milk derivative, or milk may be hidden within other complex ingredients like “natural flavor” or chicken broth. The Food Allergen Labeling and Consumer Protection Act (FALCPA) requires clear labeling of major allergens. So, if you see a “CONTAINS MILK” statement, even if milk isn’t obviously listed elsewhere, it’s present. This highlights the importance of scrutinizing ingredient labels carefully, especially for those managing dairy allergies. For our homemade Instant Pot Mushroom Rice Pilaf, you can easily make it dairy-free by opting for a quality vegan butter, ensuring it’s a safe and delicious option for everyone.

How do you cook brown rice in the Instant Pot?

Cooking plain brown rice in the Instant Pot is remarkably simple and yields consistently perfect results. For a basic brown rice preparation, you typically combine 2 cups of brown rice with 2 and 1/2 cups of water, a tablespoon of olive oil, and a pinch of salt. This mixture then cooks for 24 minutes on high pressure, followed by a natural pressure release for best texture, or a quick release after about 10-15 minutes if you’re in a hurry. However, for our mushroom rice pilaf, the ratios and method are slightly adjusted. Because we’re adding ingredients like mushrooms, which release moisture, and using flavorful broth instead of just water, the liquid amount needs to be carefully balanced. The pilaf method also often involves sautéing the rice and aromatics first, which builds a deeper flavor foundation before pressure cooking. This recipe’s specific measurements are designed to achieve the ideal fluffy, tender brown rice pilaf, even with the added ingredients.

Is Worcestershire sauce gluten-free?

Many traditional brands of Worcestershire sauce are unfortunately not gluten-free. This is because a common ingredient found in Worcestershire sauce is soy sauce, and a large number of soy sauces contain wheat. Therefore, it is absolutely essential to look for a bottle that explicitly states “gluten-free” on its label to ensure it’s safe for those with gluten sensitivities. I personally recommend Heinz Worcestershire sauce, as its ingredient list for the soy sauce component specifies “water, salt, hydrolyzed soy protein, corn syrup, caramel coloring,” which avoids wheat. You can usually find Heinz gluten-free Worcestershire sauce at most local grocery stores or conveniently purchase it online. Always double-check labels, as formulations can change. If gluten isn’t a concern for you, feel free to use your preferred brand. For those with soy allergies, a great alternative is coconut aminos, which offers a similar savory, umami flavor profile. Alternatively, if you need to omit Worcestershire entirely (perhaps due to a fish allergy, as it contains anchovies), you can still achieve a delicious pilaf, though that signature umami depth might be slightly reduced.

Is this mushroom rice allergy-friendly?

This Instant Pot Mushroom Rice Pilaf is incredibly adaptable and can be made highly allergy-friendly with just a few mindful substitutions. By using a quality vegan butter (be sure to choose one free of your specific allergens) and an allergy-friendly broth (it’s surprising how many broths and bouillons contain hidden wheat or dairy!), coupled with a certified gluten-free Worcestershire sauce, this side dish transforms into a true allergy-friendly powerhouse. Prepared this way, our mushroom rice is free of gluten, wheat, dairy, egg, peanuts, and tree nuts. Furthermore, by opting for vegetable broth, it also becomes a fantastic vegan option!

A crucial warning: Traditional Worcestershire sauce contains anchovies, making it unsuitable for individuals with fish allergies. If a fish allergy is a concern, the Worcestershire sauce can simply be omitted from the recipe without compromising too much on flavor. However, if you can tolerate it, I highly recommend including it for its wonderful umami depth. As mentioned, for those avoiding soy, an equal amount of coconut aminos can be an excellent substitute to maintain that savory, slightly salty richness.

How do you make mushroom rice vegan?

Transforming this mushroom rice into a delicious vegan dish is remarkably straightforward, as most of its core ingredients are plant-based by nature. The two main components to focus on are the broth and the butter. Simply ensure you use a flavorful vegan vegetable broth or a vegetable bouillon mixed with water. For the finishing touch, swap out regular butter for your favorite brand of vegan butter, stirring it in at the end to add richness and a creamy texture. Any high-quality vegan butter that suits your dietary preferences will work perfectly. If you don’t require the recipe to be vegan or dairy-free, feel free to use your preferred chicken or beef broth and regular dairy butter in the same specified ratios.

What goes well with mushroom rice?

This savory mushroom rice pilaf is incredibly versatile and pairs beautifully with a wide array of main courses. Its earthy, aromatic flavors complement almost any protein you can imagine, making it a perfect accompaniment for various meals. Consider serving it with:

Fish: Baked salmon, pan-seared cod, or flaky white fish.
Meatloaf: A comforting classic that perfectly soaks up the pilaf’s flavors.
Chicken: Roasted chicken, grilled chicken breasts, or even a flavorful 30-Minute Chicken & Mushroom Marsala.
Pork Chops: Pan-fried or baked, the pilaf’s richness balances the pork.
Turkey: A fantastic addition to your Thanksgiving table, easily accommodating many dietary needs.

If you’re as much of a mushroom enthusiast as I am, you’ll find it particularly delightful alongside my Creamy Mustard Chicken, which offers another layer of savory goodness. Beyond proteins, consider pairing it with a simple green salad, steamed green beans, or roasted asparagus for a complete and wholesome meal. This pilaf is also robust enough to stand alone as a light vegetarian meal or even to be a star at a holiday dinner, thanks to its customizable, allergy-friendly nature. If you’re seeking a grain-free alternative, fellow blogger Kristen shares an excellent guide on how to make cauliflower rice.

What’s the benefit of cooking brown rice in the Instant Pot versus the stovetop?

Once I started cooking brown rice in my Instant Pot, I never looked back. While cooking brown rice on the stovetop isn’t inherently difficult, it demands a significant amount of attention and multiple steps. Typically, you start by bringing water to a rolling boil, then add your rice, reduce the heat to a low simmer, and then you’re tethered to the stove, waiting for a full forty-five minutes or more for it to cook, constantly checking to prevent burning or sticking. This extended watchful waiting can be a hassle, especially on busy weeknights or when juggling other dishes.

In stark contrast, the Instant Pot offers unparalleled convenience and consistency. You simply combine all your ingredients in the pot, seal the lid, select the appropriate pressure cook setting, and walk away. The Instant Pot handles the rest. For this mushroom rice pilaf, the active cook time under pressure is only about 25 minutes. While you do need to account for the time it takes for the Instant Pot to come up to pressure and then release it (adding approximately 10-15 minutes), your total hands-off time is significantly reduced. This means a delicious, healthy side dish is ready in about 35-40 minutes total, without you needing to stand over a hot stove. Plus, a major advantage of Instant Pot brown rice is its consistently soft and perfectly tender texture, a common struggle for stovetop brown rice. My personal favorite Instant Pot model is this one, which has served me incredibly well. Did you know I also channeled my love for the Instant Pot into writing an allergy-friendly Instant Pot cookbook? It’s full of recipes designed to make healthy, allergy-safe cooking simpler for busy families.

Tips for the Best Mushroom Rice Pilaf

Brown Your Mushrooms: Don’t rush the sautéing step. Allowing the mushrooms to brown properly will deepen their flavor and create a richer, more savory pilaf.
Rinse Your Rice: While not strictly necessary for pilaf, rinsing brown rice thoroughly before cooking can help remove excess starch, leading to fluffier grains.
Fresh Herbs Make a Difference: While dried herbs are convenient, fresh parsley and chives added at the end truly elevate the aroma and taste.
Adjust Seasoning: Always taste and adjust salt and pepper after the pilaf has cooked. Broths and bouillons vary in sodium content.
Don’t Skip the Rest: Letting the rice sit for 5-10 minutes after cooking allows the starches to settle and thicken the dish, resulting in a more cohesive texture.

Looking for more tasty and allergy-friendly side dishes?

Enhance your meals with these fantastic favorites:

Roasted Balsamic Asparagus: A simple yet elegant vegetable side, easily made vegan and free of top allergens.
Oven-Roasted Garlic, Bacon & Brown Sugar Green Beans: A savory and slightly sweet green bean dish that’s always a crowd-pleaser.
Creamy Dairy-Free Mashed Potatoes: Fluffy mashed potatoes made without dairy, perfect for any meal.
Roasted Cauliflower Pasta Salad: A unique and flavorful pasta salad that’s gluten-free, dairy-free, and vegan-friendly.

Instant Pot Mushroom Rice Pilaf

Yield:
6 servings

Prep Time:
5 minutes

Cook Time:
25 minutes

Additional Time:
5 minutes

Total Time:
35 minutes

If you love Rice-A-Roni, you’ll love this homemade Instant Pot Mushroom Rice Pilaf. With the benefits of whole grain brown rice, but with the ease of the Instant Pot–which makes it soft, and cook much faster. Full of onion, garlic and herbs, this tasty side dish might just upstage your main dish. This mushroom rice has options to be free of: gluten, wheat, dairy, egg, peanuts and tree nuts; with a vegan option too!

Ingredients

1 Tablespoon olive oil
3 cloves garlic, minced (or 1 and 1/2 teaspoons prepared minced garlic)
1 yellow onion, finely diced
1 8-oz container cremini mushrooms, washed, patted dry and thinly sliced
2 teaspoons gluten free Worcestershire sauce (or use regular if gluten isn’t a concern)
1/4 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 tsp salt and pepper, plus more to taste
1 cup brown rice, rinsed
1 and 1/2 cups water + 3 teaspoons of chicken bouillon (or use vegetable broth to make this vegan, see post for specific allergy-friendly broth options)
1 Tablespoon vegan butter, see post for allergy-friendly butter options
2 Tablespoons chopped fresh chives, or green onions for garnish

Instructions

Wash the mushrooms thoroughly to remove any dirt or debris. Slice them finely and spread them on a paper towel to dry while you prepare the other ingredients. This step helps them brown better when sautéing.
Finely dice the yellow onion.
Plug in your Instant Pot and press the “Saute” button. Once hot, add the olive oil. Add the diced onion, sliced mushrooms, and minced garlic to the pot. Cook until the vegetables are softened and the mushrooms have released their moisture and started to brown, stirring frequently. This usually takes about 5-7 minutes.
Press the “Cancel” button to turn off the saute function. This prevents further cooking while you add the remaining ingredients.
Add the gluten-free Worcestershire sauce (or regular), dried thyme, dried parsley, initial 1/4 tsp of salt and pepper, rinsed brown rice, and the broth (water + bouillon or vegetable broth) to the Instant Pot. Stir everything gently to combine.
Secure the lid on the Instant Pot and make sure the sealing valve is in the “Sealing” position. Press the “Manual” or “Pressure Cook” button (the name may vary depending on your model). Use the plus and minus buttons to set the cooking time to 25 minutes on High Pressure.
Once the cooking cycle is complete and the timer beeps, carefully move the sealing valve to the “Venting” position for a quick pressure release. Stand back to avoid steam.
When the float valve has dropped, carefully open the lid. Add the vegan butter (or regular butter) to the hot rice and stir gently until it’s completely melted and incorporated.
Taste the pilaf and adjust the salt and pepper as needed. You may want to add a little more to enhance the flavors.
Fluff the rice with a fork and let it sit in the Instant Pot for 5-10 minutes with the lid off. The starches in the rice will continue to thicken the dish as it cools slightly, creating a perfect pilaf texture.
Garnish generously with chopped fresh chives or green onions just before serving.
Serve immediately and enjoy this flavorful and healthy side dish.
Store any leftovers in an airtight container in the refrigerator for 2-3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it seems dry.

Notes

Adapted from: Damn Delicious

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 97Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 408mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 2g

Don’t forget to pin this delicious Instant Pot Mushroom Rice Pilaf recipe so you can easily find it later! While you’re there, be sure to explore my other allergy-friendly Pinterest boards for more great meal ideas and tips.