Friday, April 22, 2016

Mushroom Risotto (Instant Pot)

This recipe was adapted from Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker

Mushroom Risotto (Instant Pot)
Serves: 6-8
meat-free, dairy-free, egg-free, oil-free, gluten-free

  • 4 cups Veggie Broth
  • 1 cup Water
  • 3 cups Arborio Rice
  • 1 cup frozen Edamame/Lima Beans (optional)
  • 1 Sweet Onion (chopped)
  • 1 carton sliced Mushrooms (chopped)
  • 1/4 cup Nutritional Yeast
  • 1/4 cup Coconut Aminos
  • 2 tsp. minced Garlic
  • Sea Salt to taste

  1. Stir all ingredients together in IP
  2. Lock lid in place and make sure pressure release valve is closed
  3. Press "Manual" button
  4. Decrease cooking time to 5 minutes
  5. When done, use quick release method, watch for liquid splatter
  6. Fluff with a fork, season with Braggs or Sea Salt

No comments:

Post a Comment