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

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!

Prep

14 min

Cook

41 min

Servings

Difficulty

Medium

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/instant-pot-brown-rice-and-mushroom-risotto-vegan-and-gluten-free