Get ready to upgrade your comfort food game with Instant Pot Brown Rice Risotto! This twist on classic risotto brings the goodness of brown rice’s nutty flavor to the creaminess of risotto without the dairy. It’s a one-pot wonder that’s perfect for those busy evenings when you need a quick meal.
Why I Love this Recipe
- One pot – Throw everything into the Instant Pot and you’re good to go. It doesn’t get any easier!
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- Hearty & delicious – This risotto is packed with flavor and more protein than its traditional counterparts.
- Fast – Ready in under 1 hour, this is the perfect last-minute meal.
Ingredients
- Brown rice – Risotto is typically made with short-grain arborio rice, but I’ve used short-grain brown rice here for a spin on the traditional recipe. Any rice will work, just make sure to adjust your cooking times accordingly.
- Water/vegetable broth – I opted to use a vegetable stock base and water here, but regular vegetable broth will work.
- Garlic – Never cook without it.
- Shallot – Yellow onion also works well in this recipe if you don’t have shallots.
- Mushrooms – fresh or canned work just fine. If you use fresh, I recommend sautéing them for a few minutes to soften them prior to mixing in.
- Spices – I chose a parsley, basil, and oregano combo, but feel free to mix it up!
- Optional – Vegan butter and/or vegan parmesan add some extra flavor and creaminess when mixed in at the end. This recipe is perfectly delicious without it.
How to Make Instant Pot Brown Rice Risotto
Sauté Mode
Start by chopping the shallot and mincing the garlic.
Next, set the Instant Pot to ‘Sauté’ mode and add in the shallot, and olive oil and sauté about 1 minute until the shallot begins to soften.
Then, toss in the garlic, and sauté one more minute.
Toss in the rice and toast for about 2 minutes.
Add in the water + vegetable paste (or broth if you are using it) and place the lid on the pressure cooker.
Pressure Cook
Set the lid to ‘Sealing’ and the Instant Pot to ‘Pressure Cook’ mode for 22 minutes.
My Instant Pot takes about 10 minutes to reach pressure.
When finished, allow the pressure to release naturally for about 13 minutes. Then, switch the lid to ‘Venting’ and release all remaining pressure before carefully removing the lid.
The Final Stir
Stir in the mushrooms. If you are using vegan butter or vegan parmesan cheese, you would stir them in at this time as well.
That’s it! Serve and enjoy! This dish is lovely as a main course or on the side as a complement to any meal!
How to Store Instant Pot Brown Rice Risotto
- Fridge: This recipe will store in an air-tight 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 for Making Instant Pot Brown Rice Risotto
- Not Vegan? Use real butter and real cheese. You could even toss in some shredded rotisserie chicken.
- Want to add some protein? Toss in cooked chickpeas or white beans in the last step.
Looking for more delicious vegan dinners? Try my Vegan Pot Pie and Vegan Baked Potato Soup!
Did you make this recipe?
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@theplanted.pantry
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. Set aside.
- Set the pressure cooker to 'Sauté' mode and toss in the shallot. 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, stir, and toast for about 2 minutes.
- Add in the 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 mushrooms and 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.
