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: 4-5
meat-free, dairy-free, egg-free, oil-free, gluten-free

  • 4 cups Veggie Broth
  • 2 cups Arborio Rice
  • 1 cup frozen Peas (optional)
  • 1 Sweet Onion (chopped)
  • 1 carton sliced Mushrooms (chopped)
  • 1/3 cup Nutritional Yeast
  • 2 tsp. minced Garlic
  • Braggs
  • Sea Salt 

  1. Using the Sautée setting, sweat Onions until they begin to soften
  2. Next add Mushrooms, until they soften
  3. At this point you may need to deglaze the bottom of the pot with a little Braggs, you can also use Water or Broth
  4. Turn off the IP to stop the Sautée feature
  5. Add Rice & Garlic, stirring constantly to lightly toast the Rice
  6. Finally add Broth & Nutritional Yeast and stir to combine
  7. Lock lid in place and make sure pressure release valve is closed
  8. Press "Manual" button
  9. Decrease cooking time to 5 minutes
  10. Meanwhile defrost the Peas in a colander by running under cold water
  11. When done, use quick release method, watch for liquid splatter
  12. Fluff with a fork, stir in Peas and season with Sea Salt

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