Medium

Instant Pot Brown Rice and Mushroom Risotto (Vegan and Gluten-Free)

Name: Instant Pot Brown Rice and Mushroom Risotto (Vegan and Gluten-Free)
Prep time: 14 min
Cook time: 41 min
Total time: 55 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2.5 cups cremini mushrooms , sliced; 1 cup short-grain brown rice; 1 large shallot , minced; 1.25 cups mushroom broth; 0.25 cups dry white wine; salt and ground black pepper to taste

Total Time

55 min

14m prep · 41m cook

Servings

4 people

Rating

—

Difficulty

Medium

2 views

🌱 Vegan 🥬 Vegetarian 🌾 Gluten-Free 🥛 Dairy-Free 🥜 Nut-Free ✡️ Kosher

I never complain about making risotto. In fact, I make it when I want to get something quick on the table. But when I spent over an hour and a half making one with brown rice, I decided to try it out in my Instant Pot. It's awesome!

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Ingredients

3 tablespoons extra-virgin olive oil
2.5 cups cremini mushrooms , sliced
1 cup short-grain brown rice
1 large shallot , minced
1.25 cups mushroom broth
0.25 cups dry white wine
salt and ground black pepper to taste

Instructions

1

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil; add mushrooms, rice, and shallot, allowing the shallot and mushrooms to saute and the rice to toast just slightly, about 5 minutes. Turn off the Saute function. Stir in broth and wine. Close and lock the lid.
2

Select high pressure according to manufacturer's instructions; set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.
3

Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
4

Season with salt and pepper. Stir and serve immediately.

Nutrition Facts

Per serving

🍳

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