Instant Pot Mushroom Corn Rice | Healthy One Pot Meal

How to Make Mushroom Corn Rice in the Pressure Cooker

Hello Foodies,

         The goodness of sweet corn coupled with mushrooms, basmati rice, and some flavorful spices. A low-fat alternative, the fresh flavors of sweet corn, mushrooms, onion, and spices will get you hooked! Here’s a mostly hands-off, weeknight-friendly recipe for mushroom rice, full of flavor.

Mushroom Corn Rice - A classic combination of mushroom and corn cooked with butter and flavorful Basmati rice that gives the yummy flavor to this dish. It is perfect for lunch boxes. For kids and adults alike. Add a side of yogurt, pickle, papad, and fruit. All set!

Video Recipe:

I keep repeating this dish very often, as mushroom and corn have such unique textures and flavors. The protein content in mushrooms and the fiber in corn make it a 'Superfood'. This is such a versatile and easy one-pot meal recipe. I’ve used mushrooms, corn. You can add other vegetables like potatoes, carrots, cauliflower, broccoli, and more. You can mix in scrambled eggs or use boneless chicken along with the vegetables for added protein. So many possibilities!

We love Instant Pot Mushroom Corn Rice Because It’s-

• Gluten-free, soy-free, and nut-free recipe.
• Ready in less than 20 Minutes.
• It is the perfect one-pot meal.
• It is easy to make and so flavorful.
• It is the perfect, non-sticky Rice recipe.

Which Basmati Rice do I use?

          I recommend using good quality Basmati Rice/Long Grain Jasmine Rice. I have used Tilda / Royal / Daawat’s extra-long Basmati Rice which are the best brands. Every variety of rice comes out perfect and smells amazing! Aged basmati rice works very well when making pulao, or biryani. 

Preparation and Cooking Time: 20 Minutes.
Each Serving of Mushroom Corn Rice Contains 234 Cal.

Ingredients:

• 1 Cup Basmati Rice
• 1 Cup Mushrooms
• ½ Cup Sweetcorn
• 1 Small Onion, chopped
• 3 Green Chilies
• 3 Cloves Garlic, Minced
• 1 Tsp Cumin seeds
• 1 Bay Leaf
• 1 Tsp Black Pepper Powder 
• 1 Tsp Garam Masala
• Salt to taste
• 1 Tbsp Butter
• 1 ½ Cups Water/Veg.stock
• Spring Onion and lemon wedges for garnishing

Instructions:

• Rinse the Basmati Rice at least 3-4 times or under the tap water until the water runs perfectly clear.
• Soak Rice in water for 15-20 minutes(Rinsing and Soaking helps get rid of starch and starch can make your rice sticky).
• Turn on the sauté mode of the Instant Pot and heat butter.
• Splutter cumin seeds and add bay leaf. 
• Now, add chopped onion, green chilies, and garlic.
• Saute and cook for 2-3 minutes or until onions become translucent.
• Add sweetcorn, mushrooms, rice, black pepper powder, garam masala, salt, and mix well.
• Add veg. stock/water 1 ½ cups, mix all well and deglaze the pot.
• Close the lid and place the vent in the sealing position.
• Cook on manual mode(Hi) for 6 minutes.
• Natural release the pressure for 10 minutes and then release the remaining pressure manually.
• Now, open the lid and using a fork fluff the rice.
• Healthy, flavorsome mushroom corn rice is ready to serve. 
• Squeeze some lemon juice and enjoy a one-pot meal!!!

Dietary Comment:

• The calorie count is based on a 2000 calorie diet.
• Per serving contains 234 calories, along with 44.7 g carbohydrates, 3.9 g fats, and 6 g protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.

Some More One-Pot Rice Recipes to Try:

• Instant Pot Sticky Rice | Ambemohar Rice
• Instant Pot Tawa Pulao
• Instant Pot Mint Pulao
• Mumbai Street Style Tomato Pulao
• Vegan Spinach/Palak Pulao
• Instant Pot Vangi Bhath/Eggplant Pulao
• Ivy Gourd Pulao/Tondli Pulao
• Peas Pulao in Instant Pot / Matar Pulao
• Raw Green Mango Pulao
• Instant Pot Cabbage Fried Rice
• Maharashtrian Masale Bhat
• Mushroom Biryani in the Instant Pot
• Instant Pot Turmeric Rice
• Instant Pot Jeera Rice

Tips to Make Mushroom Corn Rice:

• Use any type of mushrooms you want. I used normal button mushrooms, but you use Swiss Brown / Cremini mushrooms. 
• Don't slice mushrooms too thin.
• Basmati and jasmine are great here, it comes out nice and fluffy like long grain rice. 
• I find that medium and short-grain rice is a bit sticky for my taste when cooked in pulao style.
• I have used fresh sweetcorn, but you can use frozen sweetcorn too.

Good Time To Eat:

           It is good to eat Mushroom Corn Rice for lunch, brunch, or for dinner.

• If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook, so everyone can enjoy it too! 
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Eat Healthy, Stay Healthy!!!