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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.

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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
20 mins
total:
1 hr 15 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

For mushroom broth 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

413 calories; protein 10g; carbohydrates 55.8g; fat 14.8g; sodium 130.1mg. Full Nutrition
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