For an extra layer of flavor, consider adding a tablespoon of nutritional yeast at the end for a cheesy, umami boost. If you prefer a richer risotto, substitute half of the mushroom broth with a plant-based cream alternative such as cashew cream or coconut cream. Ensure that your Instant Pot is clean and free of any residual odors before making this dish to preserve the delicate flavors of the mushrooms and rice.
Instant Pot Brown Rice and Mushroom Risotto (Vegan and Gluten-Free)
-
PREP TIME15 mins
-
COOK TIME40 mins
-
TOTAL TIME1 hrs 15 mins
-
SERVING3 People
-
VIEWS8
Embrace the ease of creating a luscious, plant-based risotto in your Instant Pot! This recipe transforms humble ingredients into a creamy, comforting dish, perfect for a weeknight indulgence or a sophisticated vegan dinner.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate56 g
-
Fiber5 g
-
Protein10 g
-
Saturated Fat2 g
-
Sodium130 mg
-
Sugar1 g
-
Fat15 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepEngage the 'Sauté' function on your multi-functional pressure cooker (such as Instant Pot). Introduce the olive oil, followed by the mushrooms, rice, and shallot. Sauté until the shallot and mushrooms soften and the rice lightly toasts, approximately 5 minutes.
02
StepExtinguish the 'Sauté' function. Incorporate the mushroom broth and dry white wine, stirring to combine. Secure the lid, ensuring it's properly locked.
03
StepSelect the high-pressure setting, and set the timer for 23 minutes. Allow 10-15 minutes for the pressure to fully build within the pot.
04
StepInitiate a natural pressure release for 12 minutes, as per the manufacturer's guidelines. Subsequently, carefully vent any residual pressure using the quick-release method, which should take about 5 minutes. Once all pressure is released, unlock and remove the lid.
05
StepSeason the risotto generously with salt and pepper, adjusting to your palate. Stir well to distribute the seasoning, and serve immediately.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Garry Spencer
Jul 1, 2025A fantastic recipe! I used vegetable broth instead of mushroom broth, and it was still incredibly flavorful.
Otha Hudson
Jul 1, 2025So good! I will try adding different types of mushrooms next time.
Gabrielle Boyle
Jul 1, 2025I added a squeeze of lemon juice at the end to brighten the flavors. It was a great addition!
Ana Runte
Jul 1, 2025I found that 23 minutes was perfect for my Instant Pot. The rice was cooked through but still had a slight bite.
Jaleel Feest
Jul 1, 2025This is my new go-to risotto recipe. It's so much faster than the traditional stovetop method.
Aniyah Gislason
Jun 30, 2025This was surprisingly easy and delicious! I was skeptical about making risotto in an Instant Pot, but it turned out perfectly creamy.
Roma Kris
Jun 30, 2025The natural pressure release is key for getting the right texture. Don't skip it!