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

Ingredients:

• 2 cups Veggie Broth 
• 1 cup Arborio Rice
• 1 cup frozen Edamame/Peas (optional/reserved)
• 1 Sweet Onion (chopped)
• 1 carton sliced Mushrooms (chopped)
• 1 Zucchini (shredded)
• 1/4 cup Sun-dried Tomatoes
• 1/4 cup Nutritional Yeast
• 1/4 cup Bragg Aminos
• 2 tsp. minced Garlic
• Sea Salt to taste

Directions:

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, stir in Edamame/Peas (helps to cool down) season with Sea Salt