instant pot brown rice and mushroom risotto vegan and gluten free
Ara Hipolito
Ingredients
Here’s a list of all the ingredients for a **vegan, gluten-free Instant Pot Brown Rice and Mushroom Risotto**, optimized with SEO-friendly formatting and keywords:
- **1 ½ cups brown rice** (use short-grain for creamier texture)
- **4 cups vegetable broth** (low-sodium, gluten-free, and vegan-friendly)
- **2 tablespoons olive oil** (or avocado oil for a healthier option)
- **1 medium onion, finely chopped** (white or yellow for flavor)
- **3 cloves garlic, minced** (fresh for best taste)
- **8 oz mushrooms, sliced** (cremini, button, or shiitake for earthy flavor)
- **1 teaspoon dried rosemary** (optional, for added depth)
- **½ teaspoon smoked paprika** (for a hint of smokiness)
- **½ cup dry white wine** (optional, ensure it’s vegan and gluten-free)
- **1 cup unsweetened almond milk** (or any plant-based milk like oat or cashew)
- **2 tablespoons nutritional yeast** (for a cheesy, vegan flavor)
- **1 teaspoon sea salt** (adjust to taste)
- **½ teaspoon black pepper** (freshly ground for best results)
- **1 cup frozen peas** (optional, for added color and texture)
- **Fresh parsley, chopped** (for garnish and freshness)
This **vegan and gluten-free Instant Pot risotto** is packed with wholesome ingredients, making it a perfect **healthy comfort food** option. The combination of **brown rice, mushrooms, and plant-based milk** creates a creamy, satisfying dish that’s ideal for **meal prep** or a cozy dinner. Enjoy this **easy, one-pot recipe** that’s both **nutritious and delicious**!
Steps
# How to Make Instant Pot Vegan and Gluten-Free Brown Rice and Mushroom Risotto
Creamy, flavorful, and packed with wholesome ingredients, this **Instant Pot Vegan and Gluten-Free Brown Rice and Mushroom Risotto** is a perfect dish for busy weeknights or cozy dinners. Using an Instant Pot ensures a hands-off cooking process while delivering restaurant-quality results. Here’s a step-by-step guide to creating this delicious, plant-based, and gluten-free meal.
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## **Ingredients**
- 1 ½ cups **brown rice** (short-grain works best for creaminess)
- 1 teaspoon **nutritional yeast** (optional, for a cheesy flavor)
- ½ cup **unsweetened almond milk** (or any plant-based milk)
- Salt and pepper to taste
- Fresh parsley or chives for garnish
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## **Instructions**
### **Step 1: Sauté the Aromatics**
1. Set your Instant Pot to **“Sauté” mode** and heat the olive oil.
2. Add the chopped onion and sauté for 2-3 minutes until translucent.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
### **Step 2: Cook the Mushrooms**
1. Add the sliced mushrooms to the pot and cook for 4-5 minutes until they release their moisture and begin to brown.
2. Season with salt, pepper, and dried thyme for added flavor.
### **Step 3: Deglaze with Wine (Optional)**
1. Pour in the dry white wine (or extra broth) to deglaze the pot, scraping up any browned bits from the bottom.
2. Allow the liquid to reduce slightly for 1-2 minutes.
### **Step 4: Add Rice and Broth**
1. Stir in the brown rice, ensuring it’s well-coated with the mushroom mixture.
2. Pour in the vegetable broth and give everything a gentle stir.
### **Step 5: Pressure Cook**
1. Secure the Instant Pot lid and set the valve to **“Sealing.”**
2. Select **“Manual” or “Pressure Cook”** mode and set the timer for **22 minutes** on high pressure.
3. Once the cooking cycle is complete, allow a **natural pressure release** for 10 minutes, then carefully release any remaining pressure.
### **Step 6: Finish the Risotto**
1. Open the lid and stir in the unsweetened almond milk and nutritional yeast (if using) for a creamy, cheesy flavor.
2. Taste and adjust seasoning with salt and pepper as needed.
### **Step 7: Serve and Garnish**
1. Spoon the risotto into bowls and garnish with fresh parsley or chives.
2. Serve warm and enjoy this hearty, vegan, and gluten-free dish!
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## **Tips for Success**
- **Short-grain brown rice** works best for a creamy texture, but you can use long-grain if preferred.
- For a richer flavor, use **mushroom broth** instead of vegetable broth.
- Add a splash of **lemon juice** or **white wine vinegar** at the end for a bright, tangy finish.
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This **Instant Pot Vegan and Gluten-Free Brown Rice and Mushroom Risotto** is a crowd-pleaser that’s easy to make and packed with wholesome ingredients. Perfect for meal prep or a quick dinner, this dish is sure to become a staple in your plant-based recipe collection.