I never complain about making risotto. In fact, I make it when I want to get something quick on the table. But when I spent over an hour and a half making one with brown rice, I decided to try it out in my Instant Pot. It's awesome!
Ingredients
- extra-virgin olive oil: 3 Tbsp
- ½ cups cremini mushrooms: 2 piece (sliced)
- short-grain brown rice: 1 cup
- shallot: 1 piece (minced)
- ¼ cups mushroom broth: 1 piece
- dry white wine: 0.25 cup
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil; add mushrooms, rice, and shallot, allowing the shallot and mushrooms to saute and the rice to toast just slightly, about 5 minutes. Turn off the Saute function. Stir in broth and wine. Close and lock the lid.
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Select high pressure according to manufacturer's instructions; set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
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Season with salt and pepper. Stir and serve immediately.
