2 Easy Vegan Pot Rice Recipes

These pot rice recipes are not only delicious, but they are simple to make! Wow Them with these Two Vegan Pot Rice Recipes

By Candice Hutchings

Today, I am going to show you how to make 2 easy vegan instant Pot Rice Recipes! First a vegan mushroom risotto and secondly an easy homemade Spanish rice recipe. I am obsessed with my new Instant Pot and if you got one for Christmas I am sure you are too!

The Instant Pot is a 7-in-1 multi-functional cooker that does the job of multiple appliances and is designed to replace your slow cooker, rice cooker, pressure cooker, Dutch oven, and more.

This decadent mushroom risotto tastes like it was cooked the traditional slow and painful way, but it wasn’t! Thanks to Instant Pot! It tastes like someone sat there and stirred the rice for 25 mins, but no one actually had to.

This dish can set well on its own as a main, but also make a gorgeous side dish. It is a most delicious variation on the basic risotto recipe with some soy sauce and white miso to really bring out those umami flavors. I used a recipe I’ve had my eye on for years… I forget what website it was from though… and adapted it to fit my vegan eating requirements. I hope you love these recipes as much as we do.

First Vegan pot Rice Recipe: Vegan Mushroom Risotto 

Prep time 5 mins | Cook time 30 mins | Total time 35 mins

Serves 4-6

Ingredients

2 vegan chicken or vegetable bouillon cubes dissolved into 4 cups of hot water 2 cups dried porcini mushrooms 2 tbsp olive oil ¼ cup vegan butter 1 lb mixed mushrooms, stems trimmed and roughly chopped pinch sea salt+ extra to taste pinch freshly ground black pepper+ extra to taste 1 medium yellow onion, finely chopped 2 garlic cloves, minced 1½ cups risotto rice, such as arborio 1 tbsp soy sauce 1 tbsp white miso paste ¾ cup dry white wine ¼ cup soy cream or cashew cream ¼ cup vegan parmesan (optional) + more for serving (I used Follow Your Heart brand) Handful fresh Italian Parsley + more for serving.

Instructions

In a microwave-safe dish, place dissolved bouillon water and dried mushrooms and microwave until it simmers, about 5 mins. Use a fork or slotted spoon to remove the mushrooms from the broth. Roughly chop the mushrooms and set aside both the mushrooms and the broth in separate bowls. Press the ‘Saute’ button on your Instant Pot, and heat olive oil and butter. Add the mixed mushrooms (not the ones we just hydrated), and season with a pinch of salt and pepper. Cook mushrooms stirring occasionally until golden brown, about 8- 10 mins. Add onion, garlic, and reserved porcini mushrooms and cook until onions are soft, stirring frequently, about 3-5 mins.

Second Vegan pot Rice Recipe: Spanish Rice

Prep time 10 mins   | Cook time 15 mins| Total time 25 mins

Serves 4-6

Ingredients

1 tbsp olive oil 1 small onion, chopped 2 cloves garlic, minced ½ red pepper, diced ½ yellow pepper, diced ½ green pepper, diced 1 vegan chicken or vegetable bouillon cube dissolved in 2 cups hot water 1 small can of tomato paste ½ tsp chili powder ¼ tsp ground cumin 1½ cups white rice, well rinsed 1 tomato, seeded & diced

Instructions

Press ‘Saute’ on your Instant Pot and heat up olive oil. Add onion, garlic, red, yellow and green peppers and sauté the veggies until soft about 3-5 mins. Add onion, garlic, red, yellow and green peppers and sauté the veggies until soft about 3-5 mins.

Add the dissolved bouillon (I used Better Than Bouillon vegetarian chicken broth), tomato paste, chili powder and ground cumin and stir to combine. Then, add rinsed rice and stir to combine again.

Top the rice with diced tomato and place the lid on the Instant Pot. Turn the pressure valve to the sealed position and hit the ‘Pressure Cook’ button and cook time to 10 mins.

When the Instant Pot machine beeps, allow the pressure to release naturally for 10 mins.

After 10 mins, open the pressure valve to release additional pressure. Remove the lid, and fluff the rice with a fork.

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