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Instant Pot Mushroom Risotto. Easy Vegan Mushroom Risotto made in Instant Pot Pressure cooker. Saucepan option. Soy-free Nut-free Gluten-free Vegan Recipe. Jump to Recipe
It is supposed to be hot and time for fresh rolls and salads. But after a few days of heat we are back at a cold front again. Which means, it is still warm comfort food time. Risotto reminds me of khichdi/kitchari. Creamy, comfort food in a bowl that is simple, delicious and a canvas to build more flavor over. This Mushroom risotto is super quick, simple. Delicious, made in an Instant Pot Pressure Cooker. It takes just a few mins to get the same creamy bowl that works for all seasons.
Saute the onion, brown the mushrooms, add the rice and roast for a minute, add the broth, mix, pressure cook and done. No standing near the stove top needed. Just 20 Minutes of Active time. Add herbs and flavors of choice. Stove top option in the Recipe notes. Serve with roasted seasonal veggies or a side salad! This is a very buildable recipe. Add veggies, more mushrooms and what not.
Easy,
1 POT
Creamy comfort food without standing in the kitchen stirring!
More Instant Pot Recipes
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Japanese Veggie Curry. GF
- Potato Chickpea Spinach Soup. GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- Sweet Potato Chard/Kale Curry – IP aloo Saag. GF
- More Instant Pot Recipes!
Tips to make a fabulous Instant Pot Mushroom Risotto:
- Toast the rice before adding broth. The pan is hot enough and this takes just a minute or 2.
- Caramelized onion and browned mushrooms add a deep flavor. Cook them long enough.
- The risotto can easily be made without oil by roasting in a bit of broth.
- Don’t like mushrooms?, use more onion, zucchini, cauliflower, broccolini etc and add more poultry seasoning.
Vegan Instant Pot Mushroom Risotto
Ingredients
- 3 tsp oil, , divided
- 1/2 white onion, chopped
- 4 cloves of garlic, chopped
- 8 oz sliced mushrooms, , white, cremini, portabella or mixed, 8 to 10 oz
- 1/2 tsp salt, , divided (use less if using salted broth)
- 1/2 tsp dried thyme
- 1/2 tsp tarragon or rosemary
- 1/2 tsp poultry seasoning, or add some thyme, sage, rosemary and onion powder
- a generous dash of black pepper
- 1 cup arborio rice
- 2 1/4 cup water or veggie broth, or mushroom broth (add some dried mushroom mix powder for additional flavor)
- 1-2 cups baby spinach
- vegan butter, , vegan parm, a handful of chopped parsley for garnish
Instructions
- Put the Instant Pot on saute. Once hot, add 2 tsp oil. Add onion, garlic and a good pinch of salt and mix and cook for 1-2 mins.
- Add the mushrooms and mix in. Continue to cook for 3 to 4 mins. Add 2 tbsp water or white wine to deglaze in between.
- Add the herbs and black pepper and mix in. Add arborio rice and 1 tsp oil and mix in well to coat the rice. You can continue to roast the rice for 1-2 mins here.
- Add water or broth and salt. Mix well. Cancel saute, close the lid, and Pressure cook for 6 mins (Manual hi).
- Once the pot has finished the cooking time, press cancel so it does not stay on Keep warm. Carefully quick release the pressure from the pot in short bursts until the pressure indicator falls.
- Open the lid, give it a good mix. Taste and adjust salt and flavor if needed. Add in the spinach and mix in. Let sit for a minute. (If using hearty greens, add them earlier with the rice).
- Add some vegan butter/extra virgin oliveoil or vegan parm (about a tbsp each). (For a creamier risotto, add 1/4 cup non dairy cream and mix in and bring to a gentle boil on saute.)
- Serve garnished with parsley or scallions and a good dash of black pepper. Serve with a side salad, garlic bread, crispy breaded tofu or roasted vegetables. Stove top option below in the notes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We loved it! I didn’t have an onion so I used onion powder instead. Also threw some celery and carrots in there. Will definitely be making it again
awesome!
I see that the recipe makes 3 servings, but can you tell me what the portion size of those servings is, please? Trying to plug this recipe into a weight watchers calculator. 😉 Thanks!
It will make 3/4 cup per serving.
If I double the recipe will it be the same Cook time in the IP?
yes. you will need a bit less water/liquid
Thanks! It was delicious!!
Could I double this recipe? Would I need to set the instant pot for longer time? And would I double the water/broth?
Yes you can double the recipe. Liquid will double. Cooking Time usually stays the same on doubling. The pot automatically takes longer to come to pressure and adds some extra time
Thanks! I’m excited to make this!
Delicious
This was absolutely delicious! Thank you again for another amazing recipe.
Awesome!
Made this with dinner tonight, OMG! Skipped the vegan butter and parm (was out), but it’s still so delicious. Had to fight my daughter for it 🙂
yay!!
Mushroom risotto is one of my favorite dishes! Your vegan version looks super creamy and delicious!
Thank you for your delicious recipe! Do you think this would work with brown rice? Thanks!
Yes. Reserve half the mushrooms to mix in later. Depending on the type and brand of brown rice, you would need about 15 minutes.
I love this recipe, but where I live I have no access to vegan parm or vegan butter. Is there anything I can use to replace these two ingredients?
You can use extra virgin olive oil for the butter and some nutritional yeast for parm, or just omit it. There is a ton of flavor already in the risotto with the caramelized mushrooms and onion and herbs
Thank you Richa. I have both of those items in my home. Cant wait to make this week for my family!
For Parmesan cheeze mix 1/4 cup of almond meal with 1/4 teaspoon of garlic powder.
This above or see my vegan parm recipe here https://fettabbau-trim.today/2016/10/vegan-parmesan-recipe.html%3C/a%3E%3C/p%3E