Gluten and Dairy-Free Mushroom Quinoa Risotto


  • 12 large mushrooms
  • 1 cup tri-color quinoa, rinsed
  • ½ glass white wine
  • 1 tbsp thyme
  • 1 tbsp nutritional yeast
  • ½ onion chopped
  • 1 clove garlic, chopped
  • ¼ cup creamy coconut milk
  • Salt to taste
  • On your Instant Pot, press Saute and set time to 5 Minutes. Add a drizzle of olive oil and the chopped onion, mushrooms, and garlic.
  • Then add the quinoa, nutritional yeast, thyme, and wine. Stir.
  • Close and lock the Instant Pot® lid, making sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes
  • Then, release the steam, add the coconut milk, stir, and let rest for about 3 to 5 minutes before serving.
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