Description
An Instant Pot version of an old-fashioned rice casserole with mushrooms and peppers.
Ingredients
Scale
- 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
Instructions
- 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