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4.9 from 19 votes

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

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!
Prep Time5 mins
Cook Time14 mins
Pressurizing Time15 mins
Course: Side Dish
Cuisine: Italian
Keyword: cauliflower rice, cauliflower risotto recipe, whole30 cauliflower, whole30 instant pot recipes
Servings: 4 servings
Calories: 299.05kcal
Author: Jean Choi


  • 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
  • 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


  • 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. 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.


Serving: 1serving - makes 4 | Calories: 299.05kcal | Carbohydrates: 27.61g | Protein: 10.62g | Fat: 19.15g | Saturated Fat: 15.12g | Cholesterol: 9.6mg | Sodium: 546.4mg | Potassium: 1036.52mg | Fiber: 8.31g | Sugar: 8.64g | Vitamin C: 73.7mg | Calcium: 51.62mg | Iron: 2.32mg