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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.
Hi, can I sub jasmine rice? I just bought my ip and am clueless.
Thank you!
jasmine rice will cook much faster and needs just 2 mins. If you are just starting off with the instant pot, you should try make the recipes as written to get a better idea of times, amount of liquids etc
Looks delish! Excited to make this for our holiday potluck this weekend. Any tips for adding dried porcinis for a richer flavor? When in the process should I add? (I’m still new at this instant pot thing…) Thanks!
in the beginning. Soak them in the water or broth(heat it until hot) that you plan to add to thepot for 5 mins. Then remove, chop and add once the fresh mushrooms are golden.
Thanks!!
I’ve now made this dish 3 times. It’s incredibly easy and results in a super special dinner that is both delightfully nourishing and packed with flavor. The first two times I doubled the recipe but reduced the water from slightly double to about 1.75 times the original (as suggested in previous comments) and got a burn message both times. So if you are hoping to double the recipe I would go ahead and fully double the liquid. Also, instead of vegan parm or butter, I add about a tbsp of truffle oil before serving which really takes the flavor of the dish over the top. Such a great recipe and I just got your Indian cook book for my birthday and can’t wait to dive in!
awesome!
Made this on thanksgiving and even though I cooked it way too long because I had never used the instant pot before 🙈 if was still AMAZING! I doubled the mushrooms and used fresh sage and rosemary but every else exact 👌
Making it again for a potluck tomorrow! Thanks!!
glad it turned out well
Opening my pressure cooker when making one of your recipes always feels like opening a gift. This may be my favorite gift so far. Thank you for sharing this absolutely delectable and easy recipe.
Fantastic recipe. We’ll definitely be using it again. Is your final word on doubling the recipe: 1 more minute and a little (1/4 c. ?) less liquid?
awesome! yes that is right. You an adjust those based on how it works out for you. The different rice brands etc might need less or more liquid.
Amazing recipe! Followed it exactly, and was totally blown away by how perfect the texture of the rice turned out, and how rich and complex the flavours were! The spinach gave the perfect balance of texture! Will definitely make again!
awesome!
I am bringing this to Thanksgiving dinner! Could you advise on how I can make double? Would a straight doubling of the recipe come out okay?
yes double everything, for cook time add just 1 more min, not double.
This sounds great! What adjustments for brown rice and addition of cauliflower please?
cook time will be 20 mins. in that much time cauliflower will become overcooked mush
if I don’t have arborio rice what would be the best rice to use? we have alot of a Jasmine and Basmati rice at the house and maybe some sushi rice.
Sushi rice can work.
Thanks for the recipe. My family just got our Instant Pot (late to the craze, I know) so I’ve been googling for easy vegan IP recipes and found this.
I tried it tonight and subbed pearled barley for the arborio rice because we had it on hand and I know it’s a common sub in alternative “risotto” recipes and it turned out just fine. It seemed a little liquidy to me, once I did the pressure release, so I thought I’d messed up with the switch but it thickened while I was preparing other stuff. I know I’ll make this again because even my kids liked it, but if I do barley another time then I think I’ll try slow release and see if the extra time sitting there makes a difference in its consistency.
The portion was perfect for two slightly larger portions for adults and two picky girls. When I do it next I think I’ll add half the recipe more to have some for lunch the next day.
Thanks again!
thats awesome! maybe reduce the water just a bit for less liquidy. Barley might need less.