Get ready to upgrade your comfort food game with this Instant Pot Brown Rice Risotto.
Traditional risotto is made with arborio rice which is a type of short grain white rice. You may also find dairy such as cheese or butter in traditional risotto recipes. This plant-based twist on classic risotto combines the nuttiness of brown rice with simple plant-based ingredients to produce a delicious creamy risotto without the dairy.
This easy recipe is a one-pot wonder that’s perfect for those busy evenings when you need a quick meal or hearty side dish.
If you haven’t welcomed pressure cooking into your kitchen life yet, NOW is the time. Pressure cooking cuts down on cooking times and clean-up. You can’t go wrong, and this recipe will prove it!
For more delicious vegan rice dishes, check out this Vegan Fried Rice or vegan Cilantro Lime Rice.
For more ways to add whole grains to your diet, try this Italian Stuffed Peppers with Farro or Mediterranean Quinoa White Bean Salad.
Fore more vegan Instant Pot Recipes check out these Vegan Lentil Sloppy Joes.
Why You’ll Love This Recipe
- One pot – Throw everything into the Instant Pot and you’re good to go. It doesn’t get any easier! There will be no sauteing then removing ingredients – who has time for that?!
- Hearty & delicious – This risotto is packed with flavor and more plant protein than its traditional counterpart. Hearty enough to be the main dish all on its own.
Ingredients
- Brown rice – Risotto is typically made with a short grain rice like arborio, but I’ve used short grain brown rice here for a spin on the traditional recipe. You can also use long grain brown rice if you prefer. Just make sure to adjust the cooking time accordingly.
- Water/vegetable broth – I opted to use a vegetable stock base and water, but regular vegetable broth will work. Have some extra liquid on hand to adjust the thickness of this risotto if desired.
- Garlic – Never cook without it! Minced garlic is a great addition to these flavors, but you can use garlic powder as well.
- Shallot – Using one medium onion with work well in this recipe if you don’t have shallots. Swap for red onion if you prefer.
- Mushrooms – Fresh mushrooms give the best flavor, but you can sub canned in a pinch. Any variety of mushroom works. I tend to stick with white mushrooms or bella mushrooms.
- Spices – I will grab fresh herbs whenever I can, but dried herbs work great in this recipe too. I chose a parsley, basil, and oregano combo, but feel free to mix it up! Don’t forget to garnish with sea salt and black pepper.
- Optional – Vegan butter and/or vegan parmesan add some extra flavor and creamy texture when mixed in at the end. This recipe is perfectly delicious without it.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Instant Pot
- Chef’s knife
- Wooden spoon or silicone spatula
How to Make Instant Pot Brown Rice Risotto
This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!
Sauté Mode
Start by chopping the shallot and mushrooms, and mincing the garlic cloves.
Next, use the Sauté function on the Instant Pot and add in the shallot, mushrooms, and olive oil and sauté about 1 minute until the shallot begins to soften.
Then, toss in the garlic, and sauté one more minute.
Next, add the rice, water + vegetable paste (or broth if you are using it) and place the lid on the pressure cooker.
Pressure Cook
Set the lid to the sealing position and the Instant Pot to ‘Pressure Cook’ on high pressure for 22 minutes.
My Instant Pot takes about 10 minutes to reach pressure.
When finished, allow the Instant Pot to natural release for about 13 minutes. Then, switch the lid to ‘Venting’ and quick release all remaining pressure before carefully removing the lid.
The Final Stir
Give the final product a fluff with a fork. If you are using vegan butter or vegan parmesan cheese, stir them in at this time as well.
Top with your favorite protein like crispy tofu or a sprinkle of more vegan cheese, nutritional yeast, or diced green onions.
That’s it! Serve and enjoy!
This dish is lovely as a main course or on the side as a complement to any meal!
Variations
The traditional way of cooking risotto calls for dry white wine or dry vermouth to deglaze the cooking pan. In the interest of time, I have skipped this step, but you can absolutely add it back in if you love that flavor.
Add more of your favorite veggies like leeks, green peas, bell pepper, or asparagus spears to this recipe.
Add nutritional yeast or soy sauce to the broth for added depth of flavor.
Garnish with a squeeze of lemon juice and fresh herbs before serving.
How to Store
- Fridge: This recipe will store in an airtight container in the fridge for up to one week.
- Freezer: You can also freeze this recipe in portions for up to 3 months!
More Tips
- Not Vegan? Use real butter and real cheese. You could even toss in some shredded cooked chicken breast at the end or use chicken broth instead of vegetable.
- Want to add some protein? Toss in cooked chickpeas or white beans in the last step.
FAQ
Yes! Brown rice is naturally gluten-free. As long as you stick with a gluten-free vegan butter and/or cheese, you’re all set.
Yup! This recipe freezes well for up to 3 months. Just reheat on the stove or in the microwave with a splash of water.
Kind of. You would have to cook the onions and mushrooms separately then add to the rice cooker once finished.
Yes! You’ll follow instructions for a classic risotto made in a large skillet, but adjust the cooking times to the brown rice.
Instant Pot Brown Rice Risotto
Equipment
Ingredients
- 2 cups uncooked brown rice
- 1 ½ cup mushrooms, sliced
- 6 cloves minced garlic about 2 tbps
- 2 ¼ cups water
- 2 tbsp vegetable base
- 1 shallot
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1 tbsp olive oil
Optional
- 1 tbsp vegan butter
- ¼ cup vegan parmesan cheese
Instructions
- Dice the shallot and mince the garlic. Wash and slice the mushrooms. Set aside.
- Set the pressure cooker to 'Sauté' mode and toss in the shallot and mushrooms. Sauté for 1 minute until the shallot begins to soften.
- Toss in the minced garlic and sauté 1 more minute.
- Add in the uncooked brown rice, water, vegetable base, and all spices.
- Put the top on the pressure cooker, set to 'Sealing' and 'Pressure Cook' mode for 22 minutes.
- When finished, allow to release pressure naturally for about 13 minutes.
- Carefully release any remaining pressure by setting the lid to 'Venting'. Remove lid.
- Stir in the optional vegan butter and vegan parmesan cheese.
- Serve and enjoy!
Notes
- Not Vegan? Use real butter and/or real cheese. Use chicken stock or you could even toss in some shredded rotisserie chicken.
- Want to add some protein? Toss in cooked chickpeas or white beans before the final stir.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on May 13, 2025
This is such an easy alternative to classic risotto! And the flavors are amazing.
Love risotto, hate the work. This recipe takes the work out of it! So good!