Easy Vegan Instant Pot Mushroom Risotto - No Constant Stirring

Welcome to our kitchen! Today, we're bringing you a delicious and nutritious recipe: Creamy Vegan Pea Risotto made effortlessly in the Instant Pot. This recipe combines the comforting creaminess of traditional risotto with the vibrant freshness of peas, creating a dish that's both satisfying and packed with health benefits.

Ingredients:

¼ cup water
2 tbsp minced garlic
8 oz. white chopped mushrooms
4 cups vegetable broth
2 tbsp nutritional yeast
2 cups arborio rice
2 cans of green beans or 2 cups of fresh chopped green beans

Chapters
0:00 - Intro
0:29 - Saute
0:38 - Dump remaining ingredients
0:58 - Cook and pressure release
1:23 - Portion and enjoy

Printable Recipes: https://marissalivoti.com/effortless-...

Equipment & Supplies
Instant pot: https://amzn.to/49vQZ9f
Pyrex bundle: https://amzn.to/4bwzC9M
Electric Kettle: https://amzn.to/3SzSlsu
Vegetable broth cubes: https://amzn.to/48f1YT7
Measuring cup set: https://amzn.to/3uh3mah
16 oz. pint containers: https://amzn.to/49pdWup
Nutritional yeast: https://amzn.to/3WGGwEr
Arborio rice: https://amzn.to/4ao9Y5B

Instructions:
Prep: Rinse the arborio rice under cold water to remove excess starch. Set aside.

Saute: Turn on the Instant Pot to the saute function and heat the olive oil. Add the chopped onion and minced garlic, and saute until softened and fragrant.

Add Ingredients: Add the arborio rice, vegetable broth, and frozen peas to the Instant Pot. Stir in the nutritional yeast, salt, and pepper.

Cook: Lock the lid and set the Instant Pot to pressure cook for 7 minutes. After cooking, let it naturally release pressure for 5 minutes.

Finish: Open the lid, stir the risotto, and let it sit for a few minutes. Garnish with fresh parsley before serving.

Join us in making this creamy, flavorful risotto that's perfect for any meal. Don't forget to like, subscribe, and hit the notification bell for more delicious recipes!

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Thanks for watching, and happy cooking! 🍴