Name: Vegan Instant Pot Mushroom Risotto
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 3 servings
Ingredients: 3 tsp oil (, divided); 0.5 null white onion (chopped); 4 cloves garlic cloves (chopped); 8 oz sliced mushrooms (, white, cremini, portabella or mixed); 1 cup arborio rice; 0.5 tsp salt (, divided (use less if using salted broth)); 0.5 tsp dried thyme; 0.5 tsp tarragon (or rosemary); 0.5 tsp poultry seasoning (or add some thyme, sage, rosemary and onion powder); null dash black pepper (a generous dash of); 2.25 cup vegetable broth (or mushroom broth (add some dried mushroom mix powder for additional flavor)); 2 cups baby spinach; null null vegan butter; null null vegan parmesan; null null fresh parsley (chopped, for garnish); null null scallions (for garnish); 2 tbsp white wine (for deglazing); 2 tsp miso paste (for flavor variations); 0.25 cup non dairy cream (for a creamier risotto)

Instructions

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1

Put the Instant Pot on saute. Once hot, add oil (2 tsp). Add onion (0.5 white), garlic (4 cloves) and a good pinch of [salt] and mix and cook for 1-2 minutes.
2

Add the sliced mushrooms (8 oz) and mix in. Continue to cook for 3 to 4 minutes. Add water (2 tbsp) or white wine (2 tbsp) to deglaze in between.
3

Add the dried thyme (0.5 tsp), tarragon (0.5 tsp) or rosemary (0.5 tsp), poultry seasoning (0.5 tsp) (or add some thyme, sage, rosemary and onion powder) and [a generous dash black pepper] and mix in. Add arborio rice (1 cup) and oil (1 tsp) and mix in well to coat the rice. You can continue to roast the rice for 1-2 minutes here.
4

Add vegetable broth (2.25 cup) and [salt]. Mix well. Cancel saute, close the lid, and Pressure cook for 6 minutes (Manual hi).
5

Once the pot has finished the cooking time, press cancel so it does not stay on Keep warm. Carefully quick release the pressure from the pot in short bursts until the pressure indicator falls.
6

Open the lid, give it a good mix. Taste and adjust [salt] and flavor if needed. Add in the baby spinach (2 cups) and mix in. Let sit for 1 minute. (If using hearty greens, add them earlier with the rice).
7

Add some [vegan butter] / [extra virgin olive oil] or [vegan parmesan] (about a tbsp each). (For a creamier risotto, add non dairy cream (0.25 cup) and mix in and bring to a gentle boil on saute.)
8

Serve garnished with [fresh parsley] or [scallions] and a good dash of [black pepper]. Serve with a side salad, garlic bread, crispy breaded tofu or roasted vegetables.