Pure Michigan Casserole

Pure Michigan Casserole–mushrooms, garlic, asparagus and rice in a creamy sauce made with your Instant Pot.

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Pure Michigan Casserole

This creamy almost risotto-like dish has lots of buttery garlic flavor and is full of asparagus and mushrooms. You can make this all in your Instant Pot. From steaming the asparagus to cooking the rice to thickening the sauce…it all happens in one pot. I loved this dish as is but if you’d like to make it more hearty you can easily add in some chicken.

This recipe was adapted from Pure Michigan asparagus casserole. Asparagus is apparently a vegetable that is readily grown in Michigan. Michigan is a top producer of asparagus in the United States, with about 120 family farms growing the crop on around 10,000 acres. Oceana County, known as the “asparagus capital of the nation”, is the largest producer of asparagus in Michigan.

Ingredients/Substitution Ideas

• Water
• Converted rice–or long grain white rice
• Asparagus–or broccoli florets
• Butter
• Onion–or shallot
• Mushrooms
• Garlic
• Flour
• White wine vinegar–or red wine vinegar
• Better than Bouillon chicken base
• Heavy cream–or half and half, evaporated milk
• Kosher salt
• Black pepper

Steps

Pour 1 ½ cups of water into Instant Pot. Sprinkle in the rice.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. Scoop the rice into a bowl and set aside. Clean out the Instant Pot liner and put it back into place.

Turn Instant Pot to saute setting. Pour in 1 ½ cups of water. Bring the water to a boil. Place asparagus into steamer basket and place the basket into the boiling water. Without the lid on let the water boil and steam the asparagus for 5-8 minutes (depending on how well you like it done). Turn off Instant Pot. Remove the steamer basket. Discard the water and dry out the pot.

Heat the Instant Pot using the saute setting and add in the butter and let it melt. Add in the onion and mushrooms and saute for 4 minutes.

Stir in the garlic and saute for 30 seconds. 

Stir in the flour. Stir in 1 cup of water and let the sauce thicken. Add in the vinegar, bouillon and heavy cream and let the sauce thicken. Stir in the salt and pepper. Turn off Instant Pot. 

Stir the rice and asparagus into the pot with the sauce. 

Serve and enjoy!

Notes/Tips

• You can serve this as a main dish or you can serve this dish alongside a piece of grilled chicken, steak or a pork chop.
• Try adding in 2 cups of cooked, chopped chicken (like rotisserie chicken) in with this dish.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• I used my silicone steamer basket* to steam the asparagus.
• 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 Instant Pot Garlic Mushroom Chicken and Olympic 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.

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More Instant Pot recipes with asparagus…

*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.