I have a Vegan to feed. I picked my brain about what I could whip up fast with what I had on hand. I came up with what I am calling Easy Vegan Instant Pot Risotto 🙂
This isn’t so much a recipe as it is a quick post about trying to tackle something in my Instant Pot that I wasn’t quite sure it could handle well.
Sure there will be people out there that will scoff at the notion that this is “real” risotto. I’ve had the real deal and this was just as good. It was full of flavour, creamy, rich and most importantly – delicious. And Vegan!
My Vegan loved it. The entire pot of leftovers left in a take-out container. Score a win for the Instant Pot!
Start off by soaking some dried Shiitake mushrooms and sun-dried tomatoes in some boiling water for roughly 30 mins. Weigh them down so they are completely submerged under liquid. Squeeze as much liquid out of them before roughly chopping them. I use a fine mesh strainer with the Shiitake mushroom stock, to catch any grit that may be in the mushrooms. Also, the longer you can leave them to soak the better. They get nice and plump the longer they are left to soak.
I calculate a cup of liquid for every 1/2 cup of Carnaroli rice. I used 1 cup of Carnaroli for the recipe, which meant 2 cups of liquid in total. 1 cup is vegetable stock and 1 cup is the reserved soaking liquid from the mushrooms and tomatoes. Be aware that if you are using vegetables that are high in water content, you will need to factor this in as part of your liquid to rice ratio. The Instant Pot pretty much losses no liquids while cooking. This means that high water content vegetables will render out their liquids during the cooking process. This affects the liquid to rice ratio. My Shiitake/Tomato soak was well squeezed to remove as much liquid as possible.
The Instant Pot
Set the Instant Pot Ultra to Sautee, high heat, add a few tablespoons of olive oil, cook onion until translucent (about one medium sized white onion). When translucent, I add minced garlic (3-4 cloves). When the garlic becomes fragrant, about 30 seconds, toss in the Carnaroli rice to fry it up.
Stir constantly for several minutes until the rice grains are fully coated in oil and begin to toast. I then add my 2 cups of stock mixture, my sliced Shiitake mushrooms and tomatoes. Salt and Pepper to taste. Cancel the Sautee setting, select Pressure Cook, high heat, keep warm is off, set the timer for 6 minutes and let the Instant Pot Ultra do its thing.
Once I release the pressure (quick release) and open the pot up, I add a generous amount of Nutritional Yeast, probably about a cup and some fresh chopped parsley. Give it a good few stirs and watch it thicken up! I have some awesome Easy Vegan Instant Pot Risotto 😀 It was delicious!
when you start to hear the steam coming through the pop up pin hole, if you gently push down on the lid, the pin will pop up and the Instant Pot will come up to pressure faster!