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

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. 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. 2

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

3. 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. 4

   Season with salt and pepper. Stir and serve immediately.