Instant Pot Brown Rice and Mushroom Risotto (Vegan and Gluten-Free)
Description
This vegan, gluten-free risotto is made with brown rice and cremini mushrooms in an Instant Pot® for a quick and easy version of a filling favorite.
Ingredients
•
3 tablespoons extra-virgin olive oil
•
2 1/2 cups cremini mushrooms, sliced
•
1 cup short-grain brown rice
•
1 large shallot, minced
•
1 1/4 cups mushroom broth
•
1/4 cup dry white wine
•
salt and ground black pepper to taste
Directions
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.