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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 413 Calories

Ingredients

• salt and ground black pepper to taste
• ¼ cup dry white wine
• 3 tablespoons extra-virgin olive oil
• 1 large shallot, minced
• 1 cup short-grain brown rice
• 2 ½ cups cremini mushrooms, sliced
• 1 ¼ cups mushroom broth

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 4

Season with salt and pepper. Stir and serve immediately.