Easy 55 min

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

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Prep

14 min

Cook

41 min

Total

55 min

Ingredients (7)

3 tablespoons extra-virgin olive oil g

2 ½ cups cremini mushrooms, sliced g

1 cup short-grain brown rice g

1 large shallot, minced g

1 ¼ cups mushroom broth g

¼ cup dry white wine g

salt and ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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

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.

Season with salt and pepper. Stir and serve immediately.