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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 Details

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 1 hr 15 mins

Servings: 3

Ingredients

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

Steps

  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.

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