Instant Pot Paleo Cauliflower Mushroom Risotto

Instant Pot Paleo Cauliflower Mushroom Risotto

INGREDIENTS

  • 1 medium head of cauliflower
  • 1 tbsp ghee or coconut oil for AIP or dairy sensitivity
  • 1 small onion diced
  • 1 lb small shiitake mushrooms, sliced or cremini or white mushrooms
  • 3 garlic cloves minced
  • 2 tbsp coconut aminos
  • 1 cup full-fat coconut milk
  • 1 cup bone broth or chicken broth or vegetable broth
  • 1/4 cup nutritional yeast
  • 1/2 tsp sea salt or more, to taste
  • 2 tbsp tapioca starch
  • Ground black pepper to taste (omit for AIP)
  • Chopped parsley for garnish

INSTRUCTIONS

  1. Remove the leaves off the cauliflower and cut off the florets from the roots.
  2. Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice.
  3. Add ghee or coconut oil to the Instant Pot and set it to “Sauté.” Let it heat for 5 minutes and make sure to coat the bottom of the pan.
  4. Add onion, mushrooms, and garlic and cook stirring for 7 minutes, until the mushrooms have sweat and are tender.
  5. Add coconut aminos, and stir cooking for 5 minutes until the vegetables are browned. Turn off the Instant Pot.
  6. Add cauliflower rice, coconut milk. bone broth, nutritional yeast, and sea salt. Stir everything together.
  7. Seal the lid, make sure the pressure valve is set to close, and set the Instant Pot to “Manual” for 2 minutes.
  8. Once it finishes to a beep, immediately release the pressure valve and open the lid.
  9. Sprinkle tapioca starch over the risotto and stir until thickened. Add more salt if desired. Add ground black pepper, if using.
  10. Serve warm, sprinkled with chopped parsley.
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