Name: Instant Pot Brown Rice and Mushroom Risotto (Vegan and Gluten-Free)
Prep time: 15 min
Cook time: 15 min
Yield: 3
Ingredients: Extra-virgin olive oil - 3 tablespoons; Cremini mushrooms, sliced - 2 ½ cups; Short-grain brown rice - 1 cup; Shallot, minced - 1 large; Mushroom broth - 1 ¼ cups; Dry white wine - ¼ cup; Salt and ground black pepper to taste - ¼ cup

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

1. Extra-virgin olive oil 3 tablespoons

2. Cremini mushrooms, sliced 2 ½ cups

3. Short-grain brown rice 1 cup

4. Shallot, minced 1 large

5. Mushroom broth 1 ¼ cups

6. Dry white wine ¼ cup

7. Salt and ground black pepper to taste ¼ cup

How to cook deliciously - Instant Pot Brown Rice and Mushroom Risotto (Vegan and Gluten-Free)

1 . Stage

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 . Stage

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

3 . Stage

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 . Stage

Season with salt and pepper. Stir and serve immediately.