Vegan Mushroom Barley Risotto in a Pressure Cooker

5 from 10 votes

A creamy, delicious, quick vegan Mushroom Barley Risotto made with wild mushrooms and cremini mushrooms, and cooked in a pressure cooker

Prep Time15

Cook Time25

Total Time40

Course: Main

Cuisine: Italian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 376kcal

1 cup dried mushrooms (like shiitake or oyster. Soaked in 2 cups boiling water for 30 minutes, then sliced. Reserve the stock)
2 cups cremini mushrooms sliced
1 cup pearl barley
1 ½ tablespoon avocado oil or any neutral oil
1 medium yellow onion finely chopped
2 cloves garlic minced
3 cups vegetable stock
¼ cup white wine
1 tablespoon thyme (1 teaspoon if using dry)
½ tablespoon rosemary (or 1 teaspoon dry)
Salt and ground black pepper to taste
¼ cup parsley (chopped)
½ cup raw cashews (blended into a smooth paste with ½ cup water or vegetable stock)

Heat 1 tablespoon oil in a pressure cooker.
Add the onions and garlic, season with some salt and pepper, and cook 3-5 minutes over a medium flame until the onions start to sweat.
Add the thyme, rosemary, and the soaked dry mushrooms. Add the wine and saute until all of the liquid has evaporated.
Add the barley, stir it in, and then add the vegetable stock and the reserved mushroom stock (be sure not to add any grit that may have settled at the bottom of the mushroom stock). Season with more salt and ground black pepper.
Click the pressure cooker lid in place, bring the cooker to pressure over high heat, then turn the heat down to a point where it will maintain the pressure at high, and let it go for 18 more minutes.
While the risotto is cooking, heat the remaining ½ tablespoon of oil and add the sliced cremini mushrooms to it. Season with salt and pepper. Saute, stirring, until all of the liquid has evaporated and the mushrooms have caramelized. Turn off heat.
When the pressure has released (you can do this by releasing the pressure manually per your cooker directions. I usually just prefer to wait until the pressure has released on its own), open the lid and stir in the cremini mushrooms, cashew paste and parsley. Season with more salt at this point if needed.
Serve hot.