Instant Pot Mushroom Risotto
Are you craving a creamy, comforting bowl of risotto but dread the thought of standing over the stove, endlessly stirring? Say hello to your new kitchen superhero: the Instant Pot.
Equipment
- 1 Instant Pot
Ingredients
- 1/4 cup water
- 2 tbsp minced garlic
- 8 oz. white mushrooms
- 4 cups vegetable broth
- 2 tbsp nutritional yeast
- 2 cups arborio rice
- 2 cans green beans 15 oz. or 2 cups of fresh chopped green beans
Instructions
- Prep: Begin by rinsing and dicing the mushrooms. Then, portion and rinse the arborio rice in a colander.
- Saute: Start the Instant Pot on the saute function. Add water and minced garlic, allowing them to cook for about 5 minutes.
- Add Ingredients: Cancel the saute function, then add the mushrooms, vegetable broth, and rice to the pot. Stir in the nutritional yeast thoroughly.
- Cook: Lock the lid of the Instant Pot and set it to pressure cook for 7 minutes, followed by a 5-minute natural release.
- Mix: Once the pressure has been released, open the lid and add the canned green beans. Allow the mixture to sit for a few minutes before serving, allowing the flavors to meld together.
Notes
Tip: This recipe yields approximately 7 pint-sized portions, perfect for meal prep. Store leftovers in the refrigerator for up to 4 days, or freeze for later enjoyment.