16ouncesmushrooms - baby bella or white cremini, diced
3/4cupwhite wine - I use Chardonnay
1 1/2cupsArborio rice
3/4cupunsweetened almond milk
1/2cupraw cashews - blended into fine powder (or add more for creamier taste)
1tablespoonfresh lemon juice
Turn the Instant Pot to Sauté on normal heat. Add 2 tablespoons of unsalted vegetable broth, the diced onion, and garlic. Cook for 3-4 minutes, stirring occasionally or until onion is translucent.
Add the vegan butter and mushrooms and continue to sauté, stirring for another 5-6 minutes until the mushrooms are starting to get soft.
Add the white wine, remaining 2 cups vegetable broth, rice, almond milk, salt and pepper. Stir and shut off the Instant Pot.
Set the Instant Pot to Manual for 6 minutes. Stir again and close the lid, making sure the lid is set to 'Sealing'. Let Cook for 6 minutes. Meanwhile, you can blend the cashews.
When finished cooking, you can release the pressure by opening the vent or wait until it releases pressure naturally. Add the cashew powder, nutritional yeast and fresh lemon juice. Stir. Makes 6 (1 cup) servings. Add more salt to taste, if desired.
Note: I added chives to the final dish to make the photo pretty. It's a great addition.