If you are looking for a quick and comforting dish, this Instant Pot Paleo Cauliflower Mushroom Risotto is so tasty and healthy and takes less than 30 minutes to make!
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.
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.
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 (Whole30, Vegan, AIP)
Ingredients
- 1 medium head of cauliflower or 4-5 cups of pre-riced fresh or frozen 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
- 2 tbsp 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.
Instant Pot Method
- 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.Â
- Add coconut aminos, and stir cooking for 2 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. You can drain some of the liquid if there's too much (this depends on how much moisture was in your cauliflower).
- 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.
Stovetop Method
- In a large saucepan over medium high heat, add ghee or coconut oil.
- Add onion, mushrooms, and garlic and cook stirring for 7 minutes, until the mushrooms have sweat and are tender.Â
- Add coconut aminos, and stir cooking for 2 minutes until the vegetables are browned.
- Add cauliflower rice, coconut milk. bone broth, nutritional yeast, and sea salt. Stir everything together to combine.
- Lower the heat to medium low, then simmer for 10 minutes while stirring occasionally.
- Once most of the liquid is absorbed, stir in tapioca starch until thickened.
- Remove from heat, then add more salt if desired. Add ground black pepper, if using.
- Serve warm, sprinkled with chopped parsley.
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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 🙂
Did you use manual or natural release for instant pot?
Manual!
Oh wow in the Instant Pot! Yay! Thank you! I am still feeling like such a novice with my IP so I really appreciate these tutorials!
I’m so into the Instant Pot. This looks like a great easy recipe. Thanks for sharing!!!
This looks so savory delicious with that mushroom flavor, and risotto has always been a favorite comfort food of mine!
I am freaken excited that this is made with cauliflower! I am SO going to make this as it looks incredible!
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?
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.
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!
This looks so good! I love cauliflower risotto and all those mushrooms are just dreamy!
This low carb risotto looks so delicious. Love that you added mushroom too. It’s my favorite flavor combo !
So much to love about the Instant pot! Great looking recipe!
What a great idea! I love cauliflower AND I love risotto. YUM!
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
I haven’t tried with other starches but I think arrowroot might work!
Thanks!
We used Tapioca flour and it worked great!
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.
Thanks so much, Shaina. Makes me so happy that you enjoyed the recipe. And I may steal your truffle salt idea. That sounds awesome!
I was going to ask if we could use frozen or fresh cauli rice. I have both. Can’t wait to make this recipe!
Hi! How many Oz of pre-riced cauliflower did you use?
About 16 oz (1 lb)!
I use TJ’s cauliflower rice too. The fresh one in the produce section. How many bags did you use for this recipe?
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!
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!
Thanks for the kind words, Susan! I’m so happy it worked out with all the substitutions. 🙂
Do you have a recommendation for making this without an instapot? I don’t have one yet, but this sounds amazing.
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!
This worked well! Just followed the directions and simmered for 10 when it got to the IP part. So delicious!!!
So glad you asked this question and tried it. The IP is literally the last kitchen item needing to be added to my kitchen. At first I was not wanting one at all, just another thing, but when I first pinned this recipe, I was geeked to get one because my daughter is vegan and she loves rissoto, especially if it’s made with cauliflower rice. When I researched the IPs, I was over whelmed on which one to buy, reading all the reviews, options and models threw me out of the game. So, hence, why I still don’t have one but with my daughter being home from college due to COVID, we so want to make this dish!! We will try it tonight!! Thank you for the alternate cooking instructions. I promise I will still look into getting an IP! 😉
Made it Friday evening and it was so good! My daughter didn’t even know it wasn’t rice! She kept talking about how good it was the next morning. Thank you! This will be a staple recipe go forward!!
grandma ate coconut aminos?
She would have if it was available!
All of those GORGEOUS mushrooms! I could eat this all day! Thanks for the great recipe!
HAVE TO TRY THIS SOON!! All my favorites in one place!
That looks absolutely delicious! My hubby is on a risotto kick lately, I’ll have to try your version. 🙂
I was wondering if you have the nutritional breakdown of this recipe, specifically carbs. I’m on a low carb way of eating.
LOVED this recipe! Mine came out with a little too much liquid, so I added some cornstarch to thicken it up a bit- worked well! I subbed almond flour for tapioca starch, used 1 bag of frozen TJs cauliflower rice, and a bag of frozen TJs mushroom medley. I think next time I’ll try less broth or add more cauliflower rice!
So glad you enjoyed it! Tapioca starch also absorbs more liquid than almond flour so that could be it. Thank you so much for trying it out!
I too found there to be a lot of extra liquid after cooking. I used a ladle to take out the extra and used the starch to thicken which worked. If using homemade cauliflower rice, would you recommend drying out the cauliflower first to avoid this in the future?
I think moisture level of the cauliflower varies a lot. I didn’t find much liquid with mine. You can try drying it out, or just remove the extra liquid like you did.
This tastes amazing! We added some shredded parmesan and it took it to the next level!!
Thank you!
l love mushroom and cauliflower so much, can’t wait to do that.I’m sure my kids would really love it
I never give a review, ever! But today I tried this recipe and to be honest I was worried. It turns out this recipe is DELICIOUS, I cannot believe it!!! I made it in the stove following the advice in the comment section. I’m impressed that I like it this much! I already see myself doing a similar recipe with shrimp instead of mushroom
Thanks so much!! And love the idea of using shrimp.
This looks great! Question – I always get confused when “coconut milk” is listed. I followed the link but based on review it still wasn’t super clear. Are we talking milk that you might use for tea/cereal, or are we talking about coconut milk in a can? Thanks for clarifying!
Make sure it’s full-fat, usually from a can.
Hi, i made this and it tasted way too coconut-y. The coconut flavour was overpowering. have you tried anything like almond or oat milk? I’m going to and I’ll let you know.
You can try with a thicker milk like cashew milk. I just love coconut flavor so I don’t even notice it anymore. But the creaminess of the milk is important for the texture.
This looks delicious! Would I need to make major changes if not making it in an IP?
Hi! Not too much. You can just simmer everything together on the stovetop until it becomes risotto like (maybe 15-20 minutes).
Wow, I absolutely loved this! This is so tasty and does not have a cauliflower taste. I did mine on the stovetop instead of instant pot (cooked the cauliflower and liquid portion for 6 min stovetop instead of 2 min instant pot). I had it as a main dish for dinner and it was very satisfying. I love that it’s both paleo and vegan. Thanks for a great recipe!
I’m so glad it worked out on the stovetop! Thanks so much for the review.
We love this recipe so much! We’ve made it a few times as written and it’s delicious, and then I decided to try mixing it up last night with asparagus and peas instead of mushrooms and I also subbed lemon juice instead of soy sauce for more of a spring veggie risotto feel and it was equally amazing.
I love all the different ways you’ve enjoyed it. Thanks so much for sharing!!
Great recipe to add to the AIP Repertoire! Made with mushrooms and asparagus
Yum! What a great idea to add asparagus!