Ingredients

The following ingredients have 8 Servings
  • ¼ cup butter (or plant-based butter)
  • 2 tablespoons olive oil
  • 1/3 cup diced onion
  • 3-4 cloves garlic (minced)
  • 1 pound cremini or button mushrooms (thinly sliced)
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon Dijon mustard
  • 2 cups Arborio rice
  • 6 cups mushroom broth (or vegetable broth)
  • ¾ cup parmesan cheese (or ½ cup nutritional yeast)
  • Salt and pepper

Instruction

  • Set your electric pressure cooker on Sauté. Add the butter and oil. Once hot, stir in the diced onion and garlic. Sauté for 2-3 minutes, then stir in the sliced mushrooms, rosemary, and thyme. Sauté for 5-8 minutes, until the mushrooms are soft.
  • Mix in the Dijon mustard, rice, and mushroom broth. Add 1 teaspoon of salt and ½ teaspoon of ground black pepper.
  • Lock the lid into place and set the Instant Pot on Pressure Cook High for 6 minutes.
  • Once the timer goes off perform a Quick Release. When the steam valve drops it is safe to open the lid.
  • Stir in the Parmesan cheese and serve warm.