2 VEGAN INSTANT POT RICE RECIPES | Vegan Risotto | Spanish Rice | Instant Pot Risotto | Edgy Veg

Today I am going to show you how to make 2 easy vegan instant pot dinners! First a vegan mushroom risotto and secondly an …


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About the Author: Edgy Veg


  1. Have made the Spanish rice three times now, and it's best when you quick release it from the start. For me the rice was overcooked if I let it naturally release at all. I also add some drained corn the same time I add the rice & top it with sliced avocado when done!

  2. Just made the Spanish rice. I saw that the commenters on your recipe site said they got a burn notice. So instead of using tomato paste I placed a cup of crushed tomatoes on top without stirring. Flavor came out great but my rice is just a bit too mushy. Will try it again but will manually release sooner I think.

  3. Can anyone help me out? I didn't mix the chopped tomato, but it still burnt on the bottoms and the rice didn't cook properly. Also, even though followed directions on it. Never came to pressure either. Thanks!

  4. We absolutely LOOOOOVE our Instant Pot.>>>ur2.pl/1046 ย ย ย  We got it on Prime day and have used it every day since. Like most people, we fell into a rut of making the same meals over and over. The Instant Pot has opened up a whole new world for us. We are still discovering new recipes and having a lot of fun. If you are considering one of these, don't hesitate. I HIGHLY recommend it.

  5. I have made both of these recipes in my instant pot and was STUNNED how much I liked them. I am not much of a Spanish Rice lover, but I have now been converted! And the mushroom risotto? Unbelievably tasty with much less work than traditionally prepared risotto. You are batting 3 for 3 (I've tried 3 recipes and have loved all 3 of them). I just bought your carnivore approved cookbook.

  6. I just finished making and devouring the risotto and had to come back and comment on how ridiculously delicious it was. I mean, I'm always confident that your recipes will be good, but the mushroom risotto was out of this world!! Thank your for sharing!!

  7. Another good Parmesan is Violife. It amazing!!! Got your cookbook for my daughter for Christmas and have decided to get it for myself as well. Iโ€™m going to make the mushroom risotto for sure!! I love our Instant Pot!!!

  8. I love making classic risotto the adding the broth stirring constantly. The old fashioned way, itโ€™s one of my favorite things to make when Iโ€™m stressed out and while I really appreciate you making an easy version for those who donโ€™t have 80ish minutes to make it but itโ€™s killing me to watch bc itโ€™s just not done right ๐Ÿ˜ฉ๐Ÿ˜ฉ๐Ÿ˜ฉ

    That Spanish rice though ๐Ÿ‘Œ๐Ÿผ๐Ÿ‘Œ๐Ÿผ๐Ÿ‘Œ๐Ÿผ

  9. One of my favourite risotto is with artichokes.
    As an Italian I have suggestions! ๐Ÿ˜ฌ I don't own an instant pot but I guess the method is pretty much the same: I prefer carnaroli or vialone nano for risotto. Drizzle a little oil in the pan, sautรฉ your onions or shallots if you are using any then the fundamental step is to toast your rice, that is you throw it your pan and keep stirring for a few minutes, or until it gets translucent. Then you add your broth. Whatever your flavour is, is next. Good risotto rice needs to cook for 15/20 minutes; towards the end it should have a bit of liquid still (keep a pan of warm broth/water at hand in case you need more), to make it creamy no need for creamer, you use cold vegan butter or oil but it needs to be cold (well the oil won't be as cold as butter of course), if you stir it quickly and add a bit of Parmesan at this point you'll end up with a heavenly creamy risotto, the Italian way, which is called "all'onda" ("wave style").

  10. The best risotto I've ever had was stolen off my husband's plate at his staff Christmas party, at the Hilltop Bistro in Nanaimo, on Vancouver Island. I can't wait to try these recipes! They look amazing!

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