Instant Pot Johnny Cash Rice–an easy recipe for savory rice and mushrooms. Make it fast in your Instant Pot!
Instant Pot Johnny Cash Rice
I came across a recipe entitled Savory Rice with Mushrooms (Johnny Cash’s Mother’s Recipe). The author states, “Johnny Cash was my husband’s cousin and I was lucky enough to obtain a cookbook of Johnny’s mother’s recipes titled, ‘Favorite Recipes From Mama Cash’s Kitchen.’ I’ve been asked to post some of the recipes from the book and this is one of them.”
My take on the recipe is changed a bit because it’s made in the Instant Pot (of course) and I chose to use brown rice instead of white rice. Although you can make it with white rice if you prefer (see my notes on how). This is a savory side dish that is pretty and quite easy.
Ingredients for savory rice
- Butter–to sauté the mushrooms and onions
- Mushrooms–sliced or chopped
- Green onions–white and green parts. You can also use a cup of chopped yellow onions.
- Chicken or beef broth–or water and Better than Bouillon
- Kosher salt–or sea salt
- Dried basil–you can also use 1 tablespoon of fresh basil, stir it in after pressure cooking
- Dried thyme–or 1 ½ teaspoons of fresh thyme leaves, stir it in after pressure cooking
- Uncooked brown rice–you can also use other types of rice. Adjust the pressure cooking time as stated in the green chart below.
Instructions
- Sauté mushrooms and onions: Turn Instant Pot to sauté setting. When displays says HOT add in the butter and let it melt. Add in the mushrooms and sauté for 4 minutes. Add in the green onions and sauté for another 2 minutes.
- Deglaze the pot: Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Sprinkle in the salt, basil, thyme and the rice. Don’t stir.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Serve: Stir well. Serve immediately.
Notes and Tips
- I used my 6 quart Instant Pot. You can also make this in the 3 or 8 quart pot.
- This recipe is gluten-free, just make sure your broth is gluten free.
- This recipe can be dairy-free if you use olive oil in the place of butter.
- If you have mushroom haters in your house try chopping them instead of slicing them. I like using this tool* to chop mushrooms. This helps to disguise them.
- Can I leave the mushrooms out? Yes you can. They do put off some liquid so I would add in an extra quarter cup of broth.
- Can I use a different type of rice? Yes you can. See the green chart above for cooking times.
- This is a tasty side dish that can be served with chicken, grilled steak, pork chops etc. You can cook some chicken at the same time if you’d like. Add pieces of chicken on top of the rice, salt and pepper to taste and pressure cook according to directions in the recipe card below.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
More Instant Pot Rice Recipes…
Instant Pot Emergency Fried Rice
Instant Pot Southern Hoppin’ John
Instant Pot Cheesy Sausage And Rice
Instant Pot Garlic Parmesan Risotto
Instant Pot Stick of Butter Rice
Instant Pot Mexican Sour Cream Rice
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.
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Instant Pot Johnny Cash Rice
- Prep Time: 20 minutes
- Cook Time: 22 minutes (plus 10 minute NPR)
- Total Time: 42 minutes
- Yield: 4 servings 1x
Description
An easy recipe for savory rice and mushrooms.
Ingredients
- 3 Tbsp butter
- 8 ounces sliced mushrooms
- 7 green onions, sliced (white and green parts)
- 1 cup chicken or beef broth
- 1 tsp kosher salt
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1 cup uncooked brown rice
Instructions
- Turn Instant Pot to saute setting. When displays says HOT add in the butter and let it melt. Add in the mushrooms and saute for 4 minutes. Add in the green onions and saute for another 2 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Sprinkle in the salt, basil, thyme and the rice. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir well. Serve immediately.
- 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.
Karen, I’d like to add chicken, as you mentioned. Would it be pieces, like whole breast or thighs, or should it be cut into chunks?
You can do whole pieces. Since there is a 22 minute pressure cook time the chicken can be frozen.
Followed Recipe with high hopes .
However the 1 cup broth for 1 cup brown rice didn’t cook the brown rice. 22 minutes under pressure , 10 minutes wait to release pressure, and the brown rice was no where near cooked. Now I’m left trying to salvage this somehow .
Dang! I’m sorry to hear that! I am not sure what went wrong.
I really like this recipe. The rice is very tasty. Is it possible to double the recipe? I would like to make it for more than 4 people. If I double the rice, do I double the broth? Do I keep the same cooking time? Thank you!
Yes that is correct! Double the ingredients but keep same cooking time!
It was good. Used less butter and salt and used baby bella mushrooms. I cooked the rinsed rice for 23 minutes.
★★★★★
Yum on the mushrooms!
Just made this for lunch and it was very good! I used a can of rinsed chickpeas and added another 1/2 cup of water.
★★★★★
Nice! I love that idea!
Hi Karen,
Do you think I could use a can of chickpeas instead of mushrooms?
thank you
Taste like america
★★★★★
Thank you for an Instant Pot recipe with brown rice. I have found a lot of recipes that I would like to try, but they are for white rice and I only buy brown. The chart you included will also be really helpful.
So glad you found a recipe! I have a few on here with brown.
Why bother with a 22 minute insta pot, when it takes 20 minutes the old fashioned way.
Brown rice takes at least 45 minutes on the stove. If you want another type of rice you can make this much quicker. For example a long grain white rice only takes a 3-5 minutes pressure cooking time in the IP.
This sounds delightful and right on time with my mushroom hating daughter off on a trip for the next 5 days!
I only have converted/parboiled rice on hand. Can I substitute that for regular white rice? I don’t see converted rice in the options you gave. One of these days I will have to branch out and sneakily try some others, but for now the converted is all my husband will eat.
Thanks.
I love converted and it works perfect in this recipe. Use it with the same cooking time listed.
Thank you! Do I use the same amount of water for 1 cup of converted rice or is it different like the others?
Yes same amount as for white rice!
Wow! A meal in itself for me! Carbs and protein:) Delicious!!
★★★★★
Thanks Karin!
Can you substitute instant brown rice and what time would need to be adjusted ?
Thanks
I haven’t tried Instant rice in the Instant Pot but I think I would try a 1 or 2 minute pressure cooking time
Check out Karen’s green “Rice Cooking Times Cheat Sheet” in the article above the recipe. It lists six different kinds of rice including Arborio.
Thanks!!
Hi Karen, I was just wondering how this would turn out using Arborio rice and mushroom BTB ( cuz I have it) ? I know that you gotta adjust the time and all but anything else I hafta be concerned about? TIA
Holy moley!!! I just read where it says using different rice *smack my head* Plz disregard my faux pas 🙂
no worries! Enjoy!