‘Tis the season for side dishes! When you bring a traditional Thanksgiving turkey or celebration beef roast to the table, how many holiday side dishes to you serve on the side? Whether it’s two or twenty, my Mushroom Brown & Wild Rice Medley for Instant Pot is a quick, easy, comforting choice that doesn’t take up and precious real estate in the oven or stove top (where so many other holiday dishes are cooking). 
Read on to get this easy rice recipe and Instant Pot Thanksgiving side dish that’s finished in 30 minutes.
One of my biggest challenges at Thanksgiving, Christmas and other holiday meals is simultaneously cooking (and keeping warm) enough side dishes given limited space in the oven or on the stove top. That’s where an Instant Pot comes to the rescue, it just takes up a bit of counter top space, yet can cook up a storm with multiple cooking functions – this mushroom rice recipe uses both the “sauté” and “pressure cooking” options. Fewer dishes are dirtied and food can be kept on “warm” until serving time. Awesome and convenient, huh?!
Of course, I make tons of veggie side dishes for Thanksgiving, Christmas and other holiday celebrations (like roasted balsamic Brussels sprouts and red onions), but healthy carb side dishes are also a must – like potatoes, rice and ancient grains. My Mushroom Brown & Wild Rice Medley features lots of yummy mushrooms, abundant not only in flavor, but a good source of nutrients such as protein, fiber, B vitamins, selenium, potassium, copper, and vitamin D.
The rice used is blend of brown rice and wild rice a blend of brown rice and wild rice (you can mix your own, but most markets sell this rice blend) and is toasted in the instant pot a few minutes before cooking to enhance the texture and flavor. The good news about brown rice is that it helps lower cholesterol, is full of fiber, promotes fullness and long-lasting energy and is rich in nutrients – and wild rice contains even more of these great nutrients like protein, fiber, potassium and zinc. Plus, rice is gluten-free, if that is a dietary concern for you or holiday guests. If you would like to keep this mushroom rice recipe vegan, then substitute the butter for olive oil and the beef stock for vegetable stock – these changes noted in the recipe below.
When people ask me how to make rice in the instant pot, I say IT’S SO EASY! As I hinted, you can sauté and soften vegetables you want to cook with the rice, like onions and mushrooms here, but even carrots, peas or whatever! The, toasting the rice (or any other grain) in the Instant Pot before putting the lid on can enhance the nutty depth of rice, lending an extra layer of flavor to the final dish. After toasting rice, just add cooking liquid, set the pressure cooker, and step away! Rice cooks up perfectly, and you don’t have to worry about have a disastrous sticky over-boil mess on the stove. Yay, for Instant Pot brown rice! Plus, you can keep it warm for an hour or so, if needed!
Mushroom Brown & Wild Rice Medley pairs perfectly as an instant pot rice recipe with my 1-hour prep-to-plate Herb Crusted Beef Sirloin Roast.
What’s at the top of your best Thanksgiving side dishes list? Have you ever made Instant Pot rice; do you have any additional tips? Please share in the comments, XOXO Jennifer
A healthy whole grain blend that is perfect for your holiday meal, regular weeknight menu or make-ahead meal-prep. Very convenient , using an electric pressure cooker doesn't take up stove or oven room during big cooking days.
- 2 tablespoons butter can sub olive oil.
- 1 onion, finely chopped
- 2 cups chopped mushrooms
- 1 tablespoon minced garlic
- 2 cups long-grain brown and wild rice blend
- 2 tablespoons finely chopped fresh thyme or dried thyme
- 2 ½ cups ready-to-use beef broth can sub vegetable stock
- Salt and pepper to taste
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Set Instant Pot to Sauté function. When hot, add butter and heat until melted. Add chopped onion and mushrooms and sauté stirring frequently for approximately 5 minutes, or until softened. Add garlic, and cook for one more minute.
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Add dry rice blend and cook, stirring for 2 minutes or until lightly toasted. Add thyme and pour in broth, stir to combine and scrape up any browned bits from bottom of pot. Hit cancel on Sauté function.
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Add lid to Instant Pot, close, lock and turn steam release handle to seal. Set Instant Pot to Pressure Cook function, on High for 20 minutes.
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After timer goes off, let stand with lid on until float valve drops, then remove lid. Fluff rice with fork and season with salt and pepper.