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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.
Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8

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.