Instant Pot Johnny Cash Rice

Instant Pot Johnny Cash Rice–an easy recipe for savory rice and mushrooms. Make it fast in your Instant Pot!

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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

1. 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. 
2. Deglaze the pot: Pour in the broth and scrape bottom of pot so that nothing is sticking.
3. Sprinkle in the salt, basil, thyme and the rice. Don’t stir. 
4. 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.
5. Serve: Stir well. Serve immediately. 

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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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*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.