Mushroom Risotto in the Instant Pot
Risotto in the Instant Pot is a real game-changer. A bit of sauté then pressure-cook for six minutes!After cooking, you can add a cup of peas, or some sautéed spinach or asparagus.
Servings: 4
Equipment
- 1 instant pot pressure cooker
Ingredients
- one half onion chopped
- 4 cloves garlic
- 8 ounces mushrooms sliced
- 1/2 tsp salt use less if salted broth
- 1/2 tsp thyme dried
- 1/2 tsp tarragon
- dash black pepper
- 1 tsp olive oil
- 1 cup arborio rice
- 2 1/4 cup vegetable broth low-sodium
- 2 tsp mushroom powder optional
- 2 Tbs pine nuts toasted
- 2 Tbs vegan parm
Instructions
- Put the Instant Pot on sauté. Add onion, garlic and a good pinch of salt and mix and cook in 2 Tbs water for 1-2 mins.
- Add the mushrooms and mix in. Continue to cook for 3 to 4 mins. Add 2 tbsp water or white wine to deglaze in between.
- Add the herbs and black pepper; mix. Add arborio rice and 1 tsp oil and mix well to coat the rice. Stir for 1-2 minutes.
- Add water or broth and salt. Mix well. Pressure cook for 6 mins
- Once the pot has finished the cooking time, quick release the pressure from the pot.
- Open the lid, stir. Taste and adjust salt and flavor if needed. Let sit for a minute.
- Serve in a big bowl, topped with vegan parm and toasted pine nuts.