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3 tablespoons extra-virgin olive oil
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2 ½ cups cremini mushrooms, sliced
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1 cup short-grain brown rice
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1 large shallot, minced
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1 ¼ cups mushroom broth
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¼ cup dry white wine
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salt and ground black pepper to taste
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!
Recipes · Main Dishes · Rice · Risotto Recipes
| Prep Time: 15 mins |
| Cook Time: 40 mins |
| Total Time: 1 hrs 15 mins |
| Additional Time: 20 mins |
| Servings: 3 |
Ingredients
Ingredients List
Directions
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.
Tips
I use the Mushroom Broth recipe on this site.
This is a vegan recipe. If you want to add cheese, add it after cooking, not before.
Nutrition Facts (per serving)
Nutrition Facts
| 413 | Calories |
| 15g | Fat |
| 56g | Carbs |
| 10g | Protein |