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–+ servings
small bowl of brown rice risotto topped with vegan cheese

Instant Pot Brown Rice Risotto

Vegan Brown Rice Risotto is a hearty twist on classic comfort. Rich in texture and flavor and ready in under 1 hour!
5 from 3 votes
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course, Side Dish
Cuisine American
Servings 6 servings
Calories 259 kcal

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

Instructions
 

  1. Dice the shallot and mince the garlic. Wash and slice the mushrooms. Set aside.
  2. Set the pressure cooker to 'Sauté' mode and toss in the shallot and mushrooms. Sauté for 1 minute until the shallot begins to soften.
  3. Toss in the minced garlic and sauté 1 more minute.
  4. Add in the uncooked brown rice, water, vegetable base, and all spices.
  5. Put the top on the pressure cooker, set to 'Sealing' and 'Pressure Cook' mode for 22 minutes.
  6. When finished, allow to release pressure naturally for about 13 minutes.
  7. Carefully release any remaining pressure by setting the lid to 'Venting'. Remove lid.
  8. Stir in the optional vegan butter and vegan parmesan cheese.
  9. Serve and enjoy!

Notes

  1. Not Vegan? Use real butter and/or real cheese. Use chicken stock or you could even toss in some shredded rotisserie chicken.
  2. Want to add some protein? Toss in cooked chickpeas or white beans before the final stir.

Nutrition

Serving: 1 cupCalories: 259kcalCarbohydrates: 51gProtein: 5.5gFat: 3.6gSugar: 0.5g
Keyword dairy-free, easy, egg-free, gluten-free, nut-free, vegan
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