Instant Pot Paleo Cauliflower Mushroom Risotto (Keto, AIP, Vegan, Whole30)

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If you are looking for a quick and easy side dish, this Instant Pot Paleo Cauliflower Mushroom Risotto is so tasty and healthy and takes less than 30 minutes to make!

Instant Pot Paleo Cauliflower Mushroom Risotto

Ever since I started learning about how therapeutic and healing mushrooms can be, I’ve been trying to incorporate it more and more into my diet. Mushrooms are high in vitamins, minerals, and antioxidants, and they are known for their cancer-fighting properties, as well as their ability to boost immunity. With the sudden change in temperature, I’m all about getting that immune boost and nutrient density in any form.

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Cauliflower Mushroom Risotto Recipe

I’ve always loved risotto. It’s always the one thing in Italian restaurants that I can count on because it is naturally gluten free since it’s made of rice. However, I feel my best when I eat lower in carbs so I took on the challenge of making a Whole30-friendly and grain-free version, and I’m happy to report that this Cauliflower Mushroom Risotto turned out fantastic.

Instant Pot Paleo Cauliflower Mushroom Risotto

So Easy In the Instant Pot!

What makes this recipe so easy is that you can make it in the Instant Pot in no time. After just 15 minutes of cook time, you’ll have the most creamy and delicious Cauliflower Mushroom Risotto that tastes fancy and decadent enough to impress your guests.

I think this dish will make a great side dish over the holidays, along with your turkey, ham, or roast. It’s a yummy way to add a healthy dose of veggies during meals when you know you’ll be a bit more indulgent usual like on Thanksgiving and Christmas!

Instant Pot Paleo Cauliflower Mushroom Risotto Instant Pot Paleo Cauliflower Mushroom Risotto

Instant Pot Paleo Cauliflower Mushroom Risotto

Instant Pot Paleo Cauliflower Mushroom Risotto

If you are looking for a quick and easy side dish, this Instant Pot Paleo Cauliflower Mushroom Risotto is so tasty and healthy and takes less than 30 minutes to make!
5 from 13 votes
Print Pin Rate
Course: Side Dish
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author: Jean Choi

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

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

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


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30 thoughts on “Instant Pot Paleo Cauliflower Mushroom Risotto (Keto, AIP, Vegan, Whole30)”

  1. Emily @ Recipes to Nourish

    Risotto used to be one of my favorite things back in my 17 years of vegetarian turned vegan days. I practically lived on it. This was before I knew grains are not so great for my body. I am SO excited about your version and can’t wait to try it! I love that you make this in the Instant Pot too, my favorite kitchen tool 🙂

    Reply ↓
  6. Anita

    Hello, I am nervous about using the yeast in this recipe due to my autoimmune condition. What does the yeast do for this recipe? And how would it turn out without it?

    Reply ↓
    1. Jean Choi Post author

      Nutritional yeast isn’t really like other yeast. It gives a cheesy flavor to the recipe. You can make this recipe without it if it bothers you.

      Reply ↓
  7. Jo Romero

    Mushroom risotto was always one of my all time favourite dinners – love the look of this, am adding it to my list of things to make. Those photos also make me feel hungry!

    Reply ↓
  12. Bonnie

    Can you use a different thickener other than tapioca starch? Like I have potato starch and arrowroot. Would either of these work? I just have them on hand is all

    Reply ↓
  13. Shaina

    I don’t remember how I stumbled on your recipe; but that doesn’t matter. I made it tonight and first, it’s so simple! I used Trader Joe’s cauliflower rice since I already had the bag in the freezer. When I opened the IP after cooking, it smelled like the real deal. Then I tasted it and oh my god!! It tastes like the real deal, too! Next time I may swap in truffle salt in lieu of plain sea salt.

    Reply ↓
    1. Jean Choi Post author

      Thanks so much, Shaina. Makes me so happy that you enjoyed the recipe. And I may steal your truffle salt idea. That sounds awesome!

      Reply ↓
    2. ChapelHillBetsy

      I was going to ask if we could use frozen or fresh cauli rice. I have both. Can’t wait to make this recipe!

      Reply ↓
  14. ChapelHillBetsy

    Well I made this for lunch today. Only difference is I added some parmesan cheese before serving it. IT.WAS.AMAZING! I didn’t tell my husband it was made with cauliflower – he thought it was made the traditional way with rice. He raved about it! Thanks!

    Reply ↓
  15. Susan

    I didn’t have many of these ingredients, so I had to modify quite a bit. Even so, this recipe turned out wonderfully well and so delicious! I only had 8 oz. of mushrooms, so I added 8 oz. canned chickpeas to make a pound. Instead of coconut aminos, I used soy sauce. I suffer from iron overload, so I added tea in place of the broth. No nutritional yeast — in place of that, I used parmesan cheese. Finally, I substituted wheat flour for the tapioca starch. Although it sounds as though I substituted this recipe to death, it just goes to show that a solid foundation makes all the difference. This recipe works even with all the modifications, and that means it’s a keeper!

    Reply ↓
  16. Jessica Raines

    Do you have a recommendation for making this without an instapot? I don’t have one yet, but this sounds amazing.

    Reply ↓
    1. Jean Choi Post author

      I’ve never tried but you can saute the mushrooms and veggies on the stovetop, and then for the IP part, simmer everything in a saucepan over medium heat around 10 minutes or so. Once most of the liquid is absorbed, add tapioca starch to thicken. Let me know how it turns out!

      Reply ↓

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