Pressure Cooker Vegan Mushroom Risotto

1

Turn the ‘sauté’ function on your instant pot and add the butter, onion and garlic. Sauté for 3-4 minutes until onions are translucent.

2

Add rice to onion and garlic mixture and toast for 2 minutes, stirring frequently.

3

Pour in wine and simmer for 3 minutes. Add veggie broth and stir thoroughly to combine.

4

Close and lock the lid. Make sure the venting knob is turned to sealing. Select high pressure and set timer for 6-minutes. Instant Pot will take several minutes preheat prior to pressure cooking.

5

While risotto is cooking, add the mushrooms and 1-2 tbsp. of olive oil to a large pan and sauté on medium-high for 6-8 minutes, until tender. Season with salt and pepper.

6

Note: mushrooms can be added to the instant pot after the onions and sautéed for 3-4 prior to pressure cooking. I prefer to prepare the mushrooms on the stovetop, but either way works!

7

Release pressure on Instant Pot when cooking is finished by turning valve to venting. Allow pressure to release for 5-minutes before removing lid.

8

Add pesto, nut/cream cheese and mushrooms and stir risotto until it is well-combined and creamy. Season with salt and pepper.

9

Tip: drizzle with truffle or garlic-infused olive oil. So good!

10

Substitutions: You can substitute any veggies of your choosing with this recipe. Fresh diced tomatoes, roasted asparagus or broccoli or sautéed bell peppers would be great choices. Substitute parmesan cheese for plant based cheese if you prefer!