Instant Pot Brown Rice and Mushroom Risotto (Vegan and Gluten-Free)

Name: Instant Pot Brown Rice and Mushroom Risotto (Vegan and Gluten-Free)
Total time: 75
Yield: 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

Recipe by Buckwheat Queen from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

3 servings

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3 tablespoons extra-virgin olive oil
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2 ½ cups cremini mushrooms, sliced
•

1 cup short-grain brown rice
•

1 large shallot, minced

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1 ¼ cups mushroom broth
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¼ cup dry white wine
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salt and ground black pepper to taste

Instructions

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.
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.