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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.
This was absolute magic. I couldn’t believe how creamy and tasty this was with no dairy. The first and only risotto recipe I’m going to use. Thank you!
yay!!
Delicious and so easy! Will definitely be making again.
Hey Richa! I know this is a long shot but I have a quick question for you. I was gifted tonight a very large Tupperware full of fresh morel mushrooms. I was thinking about using this recipe tomorrow night for dinner using the morels. Any recommendations for the recipe, or just keep the same?
Is this recipe suitable to make the day before, and then heat up next day?
it will get too mushy. you can cook it to about 75% and store and then cook the last few mins while reheating
delicious! I doubled the mushrooms just because I had that much to use up and it was delightful! I didn’t have spinach, so I threw in edamame after releasing. Thanks so much!
yum!
Made this last night and the only word I can think to describe it is SUPERB! After going vegan we’ve been looking for ways to recreate all our favorite (usually high-dairy) comfort foods. Making this in the IP is genius! It was easy, fast and the results were absolutely amazing! We try to eat a pretty clean diet, so we skipped the vegan butter and the nutritional yeast, but there was nothing lacking from the final dish. We used fresh thyme, rosemary, a little salt and some garlic powder for our spice base, and took the tip to add some wine for deglazing and a little more before the rice. The flavor was sensational! Then cook it for only 6 mins (it took much less time than normal to come to heat since it was already warm from saute mode)… when the beeper went off I was apprehensive it could be enough time, but lifting the lid, I had a beautiful meal to share with my family! All we added was some cut up parsley leaves and a little pepper. Nothing else needed! It was so rich and creamy, my husband even asked if there was coconut milk in it, but of course I had to share there was none! We used a combination of white button and crimini mushrooms, homemade veggie broth, and a little dried mushroom to help create more flavor since we didn’t have quite enough broth without adding water. I’m so impressed by this dish, I can’t wait to make it again! A great hit with those on a more traditional diet too!
awesome
Can I add chicken to this! If so, how much longer on the time? I have made this numerous times and it is awesome. My wife wants some chicken in it. Thank you
Fantastic! My first risotto – will be in the regular rotation now. Thank you!
This was delicious and so easy!!! It was the second recipe I made in my new InstantPot and was so surprized at how simple and yummy this was. Definitely putting it on the make again list. Thank you!
awesome!
I really enjoyed both your mushroom risotto recipe and your vegan parmesan cheese recipe. Thank you!
awesome