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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.
Is it possible to use canned mushrooms?
sure – just omit the cooking step in step 2.
Thank you! I have made this countless times (it’s one of our favorites) and I have many cans of mushrooms which I’ll be trying next time!
This was incredible!!!! I have been making risotto the difficult old fashioned way for years. And swore it was worth the effort- well my husband and I agreed this was top 3 best risottos I’ve ever made- and it was so easy!!!!
I stirred in a little coconut milk (the cream off the top- I did not shake the can) and it was super creamy and delicious. Tasted decadent. Company worthy!
Everything I’ve ever made from vegan Richa has been awesome. Thank you!!
awwww – you’re too sweet, thank you so much! no need to slave over the stove, right?. so happy to hear. nice finishing coconut touch 🥥🥥🥥
Hi Richa ,
Made this last night and loved it.
What kind of rice can you use if using brown varieties? Short-grain brown rice? If so, how long would the cooking time be extended?
Short or long brown both work & a cook time of 20 minutes. Thank you for stopping by & the fabulous rating!!
Made this tonight, it was so delicious!!!
Ooh so glad you enjoyed it! 🙂
Can I add italian seasoning instead of rosemary and thyme?
Yes
Can you add white wine to the recipe? If so how much do you recommend?
how do i print
see the print recipe button right abovee the ratings in the recipe widget
Excellent!!!! I added a cup of peas and cups of asparagus after cooking as I didn’t have any spinach. I used the white wine to deglaze and added a little more to the broth. Excellent flavor! Was totally creamy enough that I didn’t need to add creamer at the end. I’ll probably double the recipe next time to have leftovers.
awesome
Hi Richa! I was wondering if I can replace the Arborio rice with orzo instead? Thinking of making this today! Thank you!
yes that should work
This recipe is AMAZING! I subbed all of the oil for water and it still turned out perfectly. I also cooked some vegan sausage on the side and added it in after! So yummy. Will definitely be a fall staple of ours.
yay!