Description
Mushrooms, garlic, asparagus and rice in a creamy sauce made with your Instant Pot.
Ingredients
Scale
- Water
- 1 cup converted or long grain white rice
- 1 bunch of asparagus, cut into 1 inch pieces
- 2 Tbsp butter
- 1/4 cup finely chopped onion
- 4 ounces sliced mushrooms
- 1 Tbsp minced garlic
- 2 Tbsp flour
- 1 tsp white wine vinegar
- 1 Tbsp Better than Bouillon chicken base
- 1/4 cup heavy cream
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- 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!
- Method: Instant Pot