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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.
Absolutely delicious! Best risotto I’ve ever made, thank you! Even my 2 picky omni teens loved it. Made just as written, except doubled, thankfully 😊
haha – well, if teens loved it then we know it’s a hit!
Thank you so much for this great Risotto recipe. I made it tonight for dinner and it was an absolute winner. Quick, easy and so tasty. Definitely 5 stars!
Greetings for Cape Town, South Africa
Melanie
Awesome !
Yum, this was so tasty. After spending so much time and effort making risotto in the past, I am amazed by how quickly and easily this came together without sacrificing any of the flavor. Will be making this again and again. Thank you!
excellent, thank you julia
Love this recipe! I make it all the time 🙂
great to hear! thanks Debbie
I make this recipe A LOT! My picky kids think it’s the best food in the world, and sometimes I even sneak in some kale or a sprinkle of heart to heart vegan parmesan. The dish is amazing. Thank you so much for sharing.
Awesome!! Do leave a rating too!
I’m completely stunned by how good this recipe is! I’m not a big fan of risotto but this is better than any risotto i’ve ever had. So creamy and rich in flavor it’s hard to believe that it’s also incredibly easy and fast to put together. Everyone in the family loved it so we made it for two days in a row. We did not use vegan parmesan and didn’t miss it at all!
wow thank you so much
I have made this recipe in my 6 qt. Instant pot and we loved it. Can I safely double it in my size pot?
if it looked like there was double the amount of space remaining when you made it, then , yes
Can I substitute basmati rice for the arborio rice? How much water and how long should I cook ?
basmati rice will cook much faster and needs just 2 mins.
I have both your books and am waiting for an instant pot book for quick easy recipient pleeeeease!!! Tried this and it has saved me loads of time and arm ache!
I am working on one and just finishing testing this month
I made this and it came out superb. The spinach really added to the complexity and deliciousness, I’m happy I threw it in even though I was initially on the fence. I used sushi rice and it was initially too watery, so I cooked for another 6 minutes to make it more firm. I’ll definitely be making this again!
nutrients & flavor = Leveled up!