Instant Pot Brown Rice Risotto w/ Veggies
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
22 mins
-
Natural Release Time
10 mins
-
Total Time
37 mins
-
Servings
6 Servings
-
Calories
139 kcal
-
Course
Main Course
-
Cuisine
Italian
Instant Pot Brown Rice Risotto w/ Veggies
Description
The recipe starts by rinsing brown basmati rice and layering it in the Instant Pot with mixed vegetables and vegetable broth seasoned with onion powder, garlic powder, and dried oregano. After pressure cooking for 22 minutes with natural release, the rice softens but maintains some bite, absorbing the flavors and creating a risotto-style dish.
Addition of butter after cooking helps to add richness and smoothness. Optional garnishes like fresh parsley or vegan parmesan cheese can contribute freshness or umami flavor, enhancing the dish's appeal.
This brown rice risotto is suitable as a hearty vegan main or as a side with other dishes. The pressure cooking method reduces hands-on time compared to traditional stirring risotto.
Refrigerate leftovers in a sealed container and reheat gently on the stove or using the Instant Pot's sauté function. Allow enough time for pressure build and natural release when planning cooking.
Ingredients
- 1.5 cups brown basmati rice rinsed
- 4 cups mixed vegetables I use corn/peas/carrot/green bean mixture, frozen
- 4 cups vegetable broth low sodium
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon oregano dried
- 1 tablespoon butter optional, vegan; or margarine
- salt to taste
- black pepper to taste
Garnishes (optional)
- parsley fresh
- vegan parmesan cheese
Instructions
- Add everything except the butter into your pressure cooker and give it a stir. Close the lid and make sure your valve is in the sealing position. Then set to high pressure for 22 minutes. It will take about 15-20 minutes for the pot to reach pressure.
- When the timer is complete, allow your pressure cooker to naturally release for 10 minutes. After 10 minutes, quick release the remaining pressure by setting the valve to the venting position, and open the lid once safe to do so.
- Stir in the butter if using it and taste and add salt and pepper if needed. Serve garnished with fresh parsley and/or Parmesan cheese.
Notes
- The total cooking time includes about 15-20 minutes to reach pressure and a 10-minute natural pressure release after cooking.
- Store any leftovers in a sealed container in the refrigerator for 3 to 4 days for best quality.
- Reheat gently on a stovetop or use the Instant Pot's sauté mode to avoid drying out the risotto.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139cal | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Sodium | 213mg | 9% |
| Potassium | 321mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 6163IU | 123% |
| Vitamin C | 13mg | 14% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
