Delicious Instant Pot Mushroom Rice Pilaf: Gluten-Free, Dairy-Free, & Vegan Options for an Allergy-Friendly Side Dish

If you’re searching for a wholesome, flavorful side dish that rivals your favorite boxed mixes but caters to diverse dietary needs, look no further! This homemade Instant Pot Mushroom Rice Pilaf delivers all the savory goodness you crave, but with the added benefits of whole grain brown rice, cooked to perfection in your pressure cooker. Infused with aromatic onions, garlic, and fresh herbs, this versatile pilaf is designed to be naturally gluten-free, dairy-free, and can easily be made vegan. It’s so delicious, it might just steal the show from your main course!

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Do you remember those nostalgic boxed rice mixes? For many of us, they were a college staple, a quick and easy side that accompanied countless weeknight dinners. I certainly relied on them during my university years, whipping up a box of Rice-A-Roni alongside some simple chicken. It was the epitome of my culinary expertise back then. In fact, if you thought my cooking prowess won my husband over, you’d be mistaken! He truly took a leap of faith, not knowing if a lifetime of delicious meals awaited him. Luckily for him (and for me!), I became completely obsessed with cooking after we got married, and that passion eventually led to creating much healthier, and frankly, tastier alternatives to our old favorites.

Life, as it often does, threw us a curveball in the form of multiple food allergies for our son and gluten intolerance for my husband. Suddenly, those convenient boxed rice mixes, like Rice-A-Roni, were off-limits. It felt like a sad day, indeed, to say goodbye to a comfort food of our past. But as with many challenges in the kitchen, it sparked creativity. This new reality meant I had to learn how to make beloved side dishes myself, from scratch. The silver lining? It wasn’t much harder, and thanks to the Instant Pot, it eliminated the need for constant supervision over a pot of boiling water. The Instant Pot has truly revolutionized how we prepare healthy, allergy-friendly meals.

One of the greatest benefits of creating this homemade mushroom rice pilaf is the ability to use whole grain brown rice. Unlike the original Rice-A-Roni, which typically uses white rice, brown rice offers significantly more nutritional value, including fiber, essential minerals, and vitamins. For our family, where rice became one of our son’s only safe grains for a significant period due to his numerous food allergies, maximizing its nutritional impact was paramount. While brown rice sometimes gets a bad reputation for being less soft or harder to cook than white rice, I’m here to tell you that the Instant Pot completely transforms it, making it just as delicious and tender as any white rice dish you’d enjoy.

Beyond the health benefits, the Instant Pot provides unparalleled ease and speed. What might take nearly an hour on the stovetop, demanding constant attention, is reduced to a simple “set it and forget it” process with the Instant Pot. This convenience is a game-changer for busy families and anyone looking to simplify their cooking routine. Furthermore, this recipe is incredibly versatile. You can experiment with different herbs, add a splash of cooking wine, or incorporate extra vegetables to suit your taste. It’s a testament to how homemade, allergy-friendly cooking can be both flexible and incredibly rewarding.

Before we dive into the full recipe, let’s address some frequently asked questions about making this Instant Pot mushroom rice pilaf:

What is Rice Pilaf?

Rice pilaf is a classic method of cooking rice where the grains are first sautéed in oil or butter, often with aromatics like onions and garlic, before being simmered in a seasoned broth or stock. This technique results in distinct, fluffy grains of rice that are infused with rich flavors, unlike plain boiled rice. The word “pilaf” itself has roots in various Middle Eastern and South Asian cuisines, where it signifies a dish of rice cooked in a flavored broth, often with added vegetables, meat, or spices. It’s a culinary step up from basic rice, transforming it into a hearty, standalone side dish or even the base for a main course. In our Instant Pot Mushroom Rice Pilaf recipe, we elevate the humble brown rice with a delectable combination of sautéed garlic, finely diced onion, earthy cremini mushrooms, fragrant parsley and thyme, savory broth, and a touch of Worcestershire sauce, finished with fresh chives and a hint of dairy-free butter. Each ingredient plays a crucial role in building layers of umami and herbaceous notes, creating a deeply satisfying and aromatic experience.

Is Rice-A-Roni Gluten-Free?

Unfortunately, for those adhering to a gluten-free diet, most varieties of Rice-A-Roni are not suitable. The brand commonly uses wheat as a thickener and often incorporates semolina, which is a type of durum wheat and essentially a short wheat pasta. Semolina can appear in various forms, sometimes resembling small cut spaghetti or orzo, another grain that contains gluten. Always checking the ingredient list is critical, as even varieties that seem like they might be safe can contain hidden gluten. The presence of wheat flour, semolina, or orzo immediately disqualifies these products for individuals with celiac disease or gluten sensitivity. This is precisely why a homemade alternative, where you control every ingredient, is invaluable for maintaining a gluten-free lifestyle, ensuring peace of mind with every bite.

Is Rice-A-Roni Dairy-Free?

Regrettably, Rice-A-Roni is typically not dairy-free across many of its popular flavors. While some varieties, like Cheddar Broccoli or Herb & Butter, explicitly contain dairy, even those that seem less likely, such as Chicken & Mushroom, often include dairy ingredients. For instance, the ingredient list for their Chicken & Mushroom Rice-A-Roni, as previously cited from their website, includes “Sodium caseinate.” Caseinate is a milk-derived protein often used as an emulsifier or thickener, indicating the presence of dairy. This highlights the common challenge of finding dairy-free processed foods, where dairy can be hidden in various forms, including flavorings or broths. The Food Allergen Labeling and Consumer Protection Act (FALCPA) is incredibly helpful here, as it mandates clear “contains” statements for major allergens like milk. As always, for the most current information, it’s best to check their latest product labels and verify with the manufacturer, as recipes can change. This further underscores the benefit of preparing your own rice pilaf, where you can consciously select dairy-free alternatives like vegan butter and allergy-friendly broths.

• Rice
• Wheat flour
• Salt
• Mushrooms*
• Sugar
• Partially Hydrogenated Palm Oil
• Autolyzed yeast extract
• Hydrolyzed soy protein
• Onions
• Corn syrup
• Monosodium glutamate
• Natural flavor
• Chicken broth*
• Chicken fat
• Turmeric [color]
• Sodium caseinate
• Parsley*
• Garlic*
• Ferric Orthophosphate
• Niacin
• Disodium guanylate
• Disodium inosinate
• Ferrous sulfate
• Turmeric extract [color]
• Thiamin Mononitrate
• Soy lecithin
• Folic acid
• Riboflavin
• * Dried
• CONTAINS SOY, MILK AND WHEAT INGREDIENTS

This “contains” statement is a lifesaver, as it clearly warns about milk ingredients that might not be obvious from the main list. Please check their latest production to ensure their recipe hasn’t changed. (Information retrieved from: https://www.ricearoni.com/products/Rice-A-Roni/Chicken_and_Mushroom in November 2019).

How Do You Cook Brown Rice in the Instant Pot?

Cooking brown rice in the Instant Pot is wonderfully straightforward and yields consistently fluffy, tender grains every time, a texture often difficult to achieve on the stovetop. For plain brown rice, the standard ratio is generally 1 part rice to 1.25 parts liquid. Here’s a basic recipe for perfect Instant Pot brown rice:

• 2 cups brown rice (rinsed)
• 2 and 1/2 cups water (or vegetable broth for added flavor)
• 1 Tablespoon olive oil or butter
• Pinch of salt

Combine all ingredients in your Instant Pot. Secure the lid and set the valve to “sealing.” Cook on high pressure for 24 minutes. Once the cooking cycle is complete, allow for a natural pressure release for at least 10-15 minutes, or until the float valve drops. This natural release is crucial as it allows the rice to finish absorbing moisture and results in a softer, more evenly cooked texture. Then, manually release any remaining pressure, open the lid, fluff the rice with a fork, and serve. This method simplifies brown rice preparation immensely. However, for our mushroom rice pilaf, you’ll notice a slight adjustment to the liquid ratio. Because mushrooms release their own moisture during cooking, we slightly reduce the added broth to account for this, ensuring the pilaf achieves the ideal texture without becoming waterlogged. This careful balance is key to a perfectly flavored and textured pilaf.

Is Worcestershire Sauce Gluten-Free?

This is a crucial question for anyone managing a gluten-free diet, as many conventional brands of Worcestershire sauce are indeed not gluten-free. The primary culprit is often the soy sauce ingredient, which, in its traditional form, is brewed with wheat. Therefore, it is imperative to seek out bottles that are explicitly labeled “gluten-free” to ensure safety. Reading labels diligently is an essential skill for gluten-free living. One brand that often comes up in gluten-free discussions is Heinz Worcestershire sauce. Upon reviewing their ingredients (as of November 2019), their soy sauce component is listed as “water, salt, hydrolyzed soy protein, corn syrup, caramel coloring,” notably *without* wheat. This makes it a generally safe option for those avoiding gluten, though it’s always wise to reconfirm with current packaging as formulations can change. If you don’t require a gluten-free version, feel free to use your preferred brand. For those with severe allergies or intolerances, always consult the manufacturer’s website for the most up-to-date information, as I base my recommendations strictly on label information available at the time of writing. For anyone needing an alternative due to allergies or simply not having it on hand, gluten-free tamari or coconut aminos can often serve as excellent substitutes, providing a similar savory depth (umami) to your dish.

Here are the ingredients to Heinz Worcestershire sauce:

• Distilled white vinegar
• Water
• Molasses
• High fructose corn syrup
• Salt
• Soy sauce (water, salt, hydrolyzed soy protein, corn syrup, caramel coloring)
• Natural flavorings
• Caramel coloring
• Anchovies
• Polysorbate 80
• Soy flour
• Garlic extract

Be sure to visit their site to see if their recipe has changed since this blog post was posted in November 2019. As always, I go strictly off labels, and if you need more information, you’ll need to contact the manufacturer directly.

Is This Mushroom Rice Allergy-Friendly?

Absolutely! This Instant Pot Mushroom Rice Pilaf recipe is designed with allergy-friendliness at its core, making it a fantastic option for many dietary restrictions. By making a few mindful ingredient choices, this side dish can be made free from many common allergens. Specifically, if you opt for vegan butter (there are many excellent plant-based options available that mimic the flavor and texture of dairy butter), an allergy-friendly broth (it’s surprising how many conventional broths and bouillons contain hidden wheat or dairy, so always check labels for certifications), and a certified gluten-free Worcestershire sauce, you’re well on your way to an incredibly inclusive meal. With these substitutions, this pilaf can be effectively free of: gluten, wheat, dairy, egg, peanuts, and tree nuts. Furthermore, if you choose a vegetable broth instead of chicken bouillon, it seamlessly becomes a vegan dish as well!

A crucial warning, however: traditional Worcestershire sauce contains anchovies, which means it would *not* be suitable for individuals with fish allergies. If fish is an allergen you need to avoid, the Worcestershire sauce can simply be omitted from the recipe without significantly compromising flavor, though it does add a unique depth. Alternatively, if you can tolerate soy, a gluten-free tamari can be substituted at a 1:1 ratio to provide a similar savory, umami note. For those who also need to avoid soy, coconut aminos make an excellent substitute, offering a slightly sweeter, yet equally savory profile. The goal is to provide that depth of flavor without introducing allergens. Always read labels carefully, even for ingredients you assume are safe, to ensure they meet your specific dietary needs.

How Do You Make Mushroom Rice Vegan?

Transforming this delicious mushroom rice into a fully vegan dish is incredibly straightforward, as the base ingredients—rice, mushrooms, onions, garlic, and herbs—are already plant-based. The key modifications lie in two main components: the broth and the butter. To ensure your mushroom rice is 100% vegan, simply make sure to use a high-quality vegan broth. Vegetable broth is the most common and readily available option, offering a clean, savory base that complements the mushrooms beautifully. You can also find specific mushroom broths for an even deeper fungal flavor. When it comes to the butter, opt for a vegan butter alternative, added at the end of the cooking process to impart a rich, creamy finish. There’s a wide array of vegan butter brands on the market today, made from various plant oils (like coconut, avocado, or soy), so you can choose one that best fits your taste and any additional dietary preferences. These plant-based butters perform remarkably similarly to dairy butter in terms of melting and flavor. If you don’t require the dish to be vegan or dairy-free, feel free to use your favorite chicken or beef broth and regular dairy butter at the same specified ratios. The beauty of this recipe lies in its adaptability, allowing everyone to enjoy a flavorful and satisfying meal regardless of their dietary choices.

What Goes Well With Mushroom Rice?

The beauty of this Instant Pot Mushroom Rice Pilaf lies in its incredible versatility. Its earthy, savory, and herbaceous flavor profile makes it a perfect companion to a wide array of main dishes, easily complementing various proteins and vegetables. It’s truly a side dish that can enhance almost any meal. Here are some pairing suggestions:

• Fish: The delicate flavors of baked salmon, grilled cod, or pan-seared trout are beautifully enhanced by the savory notes of the mushroom pilaf.
• Meatloaf: A classic comfort food like meatloaf finds its ideal partner in this hearty, flavorful rice.
• Chicken: Whether it’s roasted chicken, baked chicken breasts, or even simpler sautéed chicken, the pilaf adds a wonderful depth. For mushroom lovers, it’s an exceptional pairing with my 30 Minute Chicken & Mushroom Marsala or my Creamy Mustard Chicken.
• Pork Chops: The robust flavors of pan-seared or baked pork chops are well-balanced by the rich taste of the pilaf.
• Turkey: This mushroom rice is an excellent choice for holiday meals, including Thanksgiving dinner. It’s a simple grain dish that can accommodate many dietary restrictions when prepared with the allergy-friendly options outlined in this post, making it a crowd-pleaser.
• Beef: A perfectly cooked steak or a savory pot roast would find this pilaf to be a comforting and delicious accompaniment.
• Vegetarian/Vegan Mains: Pair it with roasted root vegetables, lentil loaf, or hearty bean dishes for a complete plant-based meal.

The complementary nature of this pilaf ensures it works well with a diverse range of flavors and textures. If you’re needing a grain-free option for your meal, you might be interested in how to make cauliflower rice, a fantastic alternative from fellow blogger Kristen.

What’s the Benefit of Cooking Brown Rice in the Instant Pot Versus the Stovetop?

Once you experience the magic of cooking brown rice in an Instant Pot, you’ll likely never go back to the stovetop method. While preparing brown rice on the stove isn’t inherently difficult, it certainly demands more attention and a longer commitment of your time. The traditional stovetop approach involves several steps: bringing water to a rolling boil, adding the rinsed rice, reducing the heat to a low simmer, and then diligently waiting for approximately forty-five minutes for the rice to cook, all while keeping an eye on it to prevent sticking or boiling over. This extended cooking time and the need for constant supervision can be a deterrent, especially on busy weeknights or when you have hungry children eagerly awaiting dinner.

The Instant Pot, however, offers a profoundly simpler and more efficient alternative. With a pressure cooker, the process is streamlined to just a few easy steps. You simply add all your ingredients—the brown rice, broth, seasonings, and aromatics—to the inner pot, secure the lid, and set the cooking time. There’s no need to monitor boiling water or adjust heat settings; it’s truly a “set it and forget it” appliance. The Instant Pot handles everything, bringing the contents up to pressure, cooking the rice evenly, and then allowing for a natural pressure release. While the active cook time for brown rice in the Instant Pot is around 25 minutes, you do need to account for the time it takes to come up to pressure (typically 5-10 minutes) and then the natural pressure release (another 10-15 minutes). This brings the total time from start to finish to about 35-40 minutes, still shaving off a significant 10-15 minutes compared to stovetop methods. But more importantly, those minutes are hands-off, freeing you up to prepare other components of your meal or simply relax. Moreover, a major advantage of Instant Pot brown rice is its superior texture. The consistent high-pressure environment ensures that each grain cooks thoroughly and evenly, resulting in exceptionally soft, fluffy, and perfectly cooked brown rice every single time. This eliminates the common complaint that brown rice can be tough or chewy. My favorite Instant Pot model is this one, which I’ve found to be reliable and easy to use. Did you know I also wrote an allergy-friendly Instant Pot cookbook, specifically to help others navigate cooking with dietary restrictions using this amazing appliance?

Looking for More Tasty Side Dishes?

If you loved this flavorful Instant Pot Mushroom Rice Pilaf and are looking to expand your repertoire of delicious, allergy-friendly sides, be sure to check out some of our other family favorites:

• Roasted Balsamic Asparagus: A simple yet elegant side, bursting with the sweet and tangy flavors of balsamic and roasted garlic. Naturally gluten-free, dairy-free, and vegan.
• Oven Roasted Garlic, Bacon & Brown Sugar Green Beans: A savory and slightly sweet twist on classic green beans, featuring crispy bacon and caramelized brown sugar.
• Dairy-Free Garlic Parsley Mashed Potatoes: Creamy, fluffy mashed potatoes made without dairy, infused with fragrant garlic and fresh parsley. A comforting side that’s also vegan and top 8 allergy-free.
• Roasted Cauliflower Pasta Salad: A vibrant and hearty pasta salad featuring tender roasted cauliflower, tossed in a light, flavorful dressing. Gluten-free, dairy-free, egg-free, soy-free, peanut-free, top 8 free, and vegan.

Instant Pot Mushroom Rice

Yield:
6 servings

Prep Time:
5 minutes

Cook Time:
25 minutes

Additional Time:
5 minutes

Total Time:
35 minutes

If you love Rice-A-Roni, you’ll love this homemade instant pot mushroom rice pilaf. With the benefits of whole grain brown rice, but with the ease of the instant pot–which makes it soft, and cook much faster. Full of onion, garlic and herbs, this tasty side dish might just upstage your main dish. This mushroom rice has options to be free of: gluten, wheat, dairy, egg, peanuts and tree nuts; with a vegan option too!

Ingredients

• 1 Tablespoon olive oil
• 3 cloves garlic, minced (or 1 and 1/2 teaspoons)
• 1 yellow onion, finely diced
• 1 8-oz container cremini mushrooms, washed, patted dry and thinly sliced
• 2 teaspoons gluten free Worcestershire sauce (or use regular if you don’t need it to be gluten-free)
• 1/4 teaspoon dried thyme
• 1/2 teaspoon parsley
• 1/4 tsp salt and pepper. plus more to taste
• 1 cup brown rice
• 1 and 1/2 cups water + 3 teaspoons of chicken bouillon (or use vegetable broth to make this vegan, see post)
• 1 Tablespoons vegan butter, see post
• 2 Tablespoons chopped fresh chives, or green onions for garnish

Instructions

Wash the mushrooms and remove any dirt and debris, then slice finely and let dry on a paper towel while you prep the rest of the ingredients.

Dice the onion finely.

Plug the instant pot in and add the olive oil. Hit “saute”. Once hot,, add in the onion, mushrooms and garlic and cook until they’re softened, stirring frequently.

Turn the instant pot off (so that the saute function doesn’t keep going while you add the rest of the ingredients.)

Add the rest of the ingredients (Worcestershire, thyme, parsley, salt, pepper, rice and broth), except for the butter and chives .

Hit “manual” or “pressure cook” (they mean the same thing, it just depends on your model.) Then use the plus and minus buttons until you reach 25 minutes.

Once the timer is done, move the valve to “release” and quickly release the pressure.

Open the lid and add the butter and stir until it’s melted.

Taste and adjust the S&P as needed.

Let the rice sit for 5-10 minutes, the starch from the rice will thicken the dish as it cools.

Garnish with chives or green onions.

Serve and enjoy.

Store leftovers in an air-tight container for 2-3 days.

Notes

Adapted from: Damn Delicious

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 97Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 408mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 2g

Don’t forget to pin this recipe so you can easily find it later when you’re ready to cook up this amazing Instant Pot Mushroom Rice Pilaf. While you’re there, be sure to explore my other allergy-friendly Pinterest boards for more delicious and inclusive meal ideas!