Vegan Instant Pot Mushroom Risotto

Vegan Instant Pot Mushroom Risotto

Instant Pot Mushroom Risotto. Easy Vegan Mushroom Risotto made in Instant Pot Pressure cooker. Saucepan option. Soy-free Nut-free Gluten-free Vegan Recipe. 20 Mins

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Ingredients

• 3 tsp oil , divided
• 1/2 (0.5 ) white onion chopped
• 4 cloves of garlic chopped
• 8 oz sliced mushrooms , white, cremini, portabella or mixed, 8 to 10 oz
• 1/2 tsp (0.5 tsp) salt , divided (use less if using salted broth)
• 1/2 tsp (0.5 tsp) dried thyme
• 1/2 tsp (0.5 tsp) tarragon or rosemary
• 1/2 tsp (0.5 tsp) poultry seasoning or add some thyme, sage, rosemary and onion powder
• a generous dash of black pepper
• 1 cup (200 g) arborio rice
• 2 1/4 cup (528.75 ml) water or veggie broth or mushroom broth (add some dried mushroom mix powder for additional flavor)
• 1-2 cups (30 g) baby spinach
• vegan butter , vegan parm, a handful of chopped parsley for garnish

Instructions

1. Put the Instant Pot on saute. Once hot, add 2 tsp oil. Add onion, garlic and a good pinch of salt and mix and cook for 1-2 mins.
2. Add the mushrooms and mix in. Continue to cook for 3 to 4 mins. Add 2 tbsp water or white wine to deglaze in between.
3. Add the herbs and black pepper and mix in. Add arborio rice and 1 tsp oil and mix in well to coat the rice. You can continue to roast the rice for 1-2 mins here.
4. Add water or broth and salt. Mix well. Cancel saute, close the lid, and Pressure cook for 6 mins (Manual hi).
5. Once the pot has finished the ............
6. ............

Original Article from veganricha.com

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