Instant Pot Mushroom Brown Rice

I'm a big fan of dishes like jambalaya or arroz con pollo, which are essentially rice cooked in stuff. You know, where you make a delicious mixture of veggies, seasonings, and broth, and add in just the right amount of rice so that it absorbs all the juices and cooks up fluffy and perfectly seasoned. In that vein, here's some rice cooked with umami-rich caramelized mushrooms and onions. Sometimes we eat this with a little sour cream or yogurt mixed in. It sounds weird, but it gives it a stroganoff-like creaminess. 

Instant Pot Mushroom Brown Rice
2 T butter or olive oil
1 to 1.5 lb mushrooms, any kind, sliced
1 large yellow onion, diced

1 T minced garlic
1 1/2 t Tony Chacheres or other seasoned salt
3/4 t dried thyme

2 t Worcestershire sauce

black pepper to taste

2 1/2 cups broth or water plus 1 T Better than Boullion roasted garlic flavor

2 cups brown rice, rinsed, or a combo of brown and wild rice

2 T lemon, optional
1 1/2 cup frozen peas

Garnish
handful of chopped parsley
sour cream, optional

Set the Instant Pot to saute and caramelize mushrooms and onions in butter or oil for about 10 minutes, stirring occasionally. Add garlic and saute for 30 seconds. Add remaining ingredients except lemon, frozen peas, and garnish. Set Instant Pot to pressure for 20 minutes. Once the Instant Pot has finished cooking, let rest for 10 minutes, then release remaining pressure. Add peas and lemon, if using, and stir gently. The peas will thaw almost instantly with the hot rice. Garnish with parsley and sour cream, if using, and serve.