Arkansas Casserole–an Instant Pot version of an old-fashioned rice casserole with mushrooms and peppers.
Instant Pot Arkansas Casserole
Arkansas is the No. 1 producer of rice in the United States, and September is National Rice Month. I thought it’d be “rice” to celebrate with this rice casserole. Lol!
Today’s recipe is an adaptation from a recipe in an old sesquicentennial cookbook called Celebration: a taste of Arkansas. Look how funny the page is…
My version is a bit different, as per my family’s tastes and plus I made it in the Instant Pot. Rice is one of my very favorite things to make in the Instant Pot. It takes no thinking and it comes out perfect every time.
This rice dish has great flavor and a bit of sweetness from the bell pepper. It makes a great side dish to many dinners. Or you can add in some meat and make it the main dish.
- Onion–or shallot
- Mushrooms–white or baby bella
- Better than Bouillon Beef Base
- Parboiled rice–or long grain white rice
- Red bell pepper–or green bell pepper. You can also use pimentos.
- Kosher salt
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions and mushrooms and saute for 4 minutes.
Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Stir in the bouillon. Sprinkle in the rice and peppers.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
Stir. Taste test. Add in salt to taste. Serve and enjoy!
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- Serve as a side dish to chicken, pork chops, steak, or any other meat entree.
- If you want you can add some type of meat to the rice. Try adding in cooked chicken or sliced smoked sausage or andouille sausage. Another option is cooked ground beef.
- To make this a creamy casserole try adding in a can of cream of mushroom soup on top of the peppers (don’t stir in before pressure cooking).
- This recipe is gluten-free and can be dairy free if you use oil instead of butter.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with mushrooms are Richard’s Chicken and OSU Casserole.
- What is converted/parboiled rice? Don’t confuse converted rice (or sometimes it is called parboiled rice) with pre-cooked or minute rice. Parboiled rice has been processed in its husk by soaking, steaming, and drying. As a result, all the nutrients from the husk are absorbed into the grain before it’s removed. The starch content alters in the process, making cooked parboiled rice less sticky than regular white rice. The rice kernels aren’t clumpy and glued together instead they are more separated. I found a bag of parboiled rice at Walmart next to the normal long grain white rice. Sometimes I buy it at Winco in the bulk section. I have also found it in the orange box (Ben’s brand) next to other rices.
More Instant Pot Rice Casseroles
Disaster Averted Casserole
When you don’t know what to make for dinner and you have limited time and ingredients try this easy peasy cheesy hamburger and rice casserole in your Instant Pot.
You Got This Girl Instant Pot Recipe
An easy, dump-and-go rice, beans and chicken Instant Pot recipe that will give you confidence in the kitchen.
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An easy, updated Instant Pot version of the old-fashioned chow mein noodle casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
An Instant Pot version of an old-fashioned rice casserole with mushrooms and peppers.
- 2 Tbsp butter
- 1 cup diced onion
- 4 ounces sliced mushrooms
- 1 1/2 cups water
- 1 Tbsp Better than Bouillon Beef Base
- 1 cup uncooked parboiled rice or long grain white rice
- 1 red bell pepper, cored, seeded and diced
- Kosher salt to taste
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions and mushrooms and saute for 4 minutes.
- Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Stir in the bouillon. Sprinkle in the rice and peppers.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir. Taste test. Add in salt to taste. Serve and enjoy!
- Category: Side
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.