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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 is the First risotto I have Ever made, and this recipe enabled me to cook a Winner!!
I did add in cannellini beans (canned) and I subbed kale for the spinach and put the beans & kale in at the start of pressure cooking.
Spinach has way too many oxalates for my kidney stone making hubby, but kale is a great substitute.
Kale works great with this.
Hi! I have made this and love it. I have a bunch of kale on hand – can I use this instead of the spinach?
Yes
Thanks Vegan Richa. In spite of the Instant Pot not performing as expected, this was delicious. I added silver beet and and a small can of sweet corn with the rice. After the cooking I stirred in defrosted peas and fresh red capsicum (pepper). It was SO good. I’m on my own, so I had two servings to put aside for later. I didn’t add butter but I did have some black pepper, hemp parmesan and fresh green scallions for garnish and I have to say, that although I’m not the biggest mushroom fan, this was absolutely delicious! Thank you!
yum! thank YOU for making it! 🙂
Just made this! Was absolutely delicious , hubby really enjoyed it. Definitely recommend to my family and friends.
Thrilled to hear! Thank you.
This was an easy and delicious recipe! I used half rehydrated shiitake and half regular cremini mushrooms and then mixed the rehydrating liquid with the veggie broth for the liquid. I was making dinner for three and realized too late that the recipe (was using the cookbook) said it was for 2 servings, but it was plenty for all three of us hungry adults (with a side salad). I see the online recipe says it serves 3, which is more accurate. Will definitely make this again!
I’m so glad everyone enjoyed!
Ok, I have to admit I had my doubts if a risotto will work in the instant pot. Boy, was I wrong. I didn‘t use any oil, vegan butter or parm and it still tasted so rich and creamy! The texture was perfect – „schlotzig“ as we say in germany. I will definitely make this again soon!
Cool.
What an easy and delicious recipe… I might add a minute tho since the rice wasn’t quite all the way cooked… and it was fantastic with asparagus! This is a new favorite, so easy and will be a crowd pleaser, I’m sure!
Thank you Leana.
Wow, this was great! I tripled the recipe in my 8 qt Instapot for 20 people at a party. Omnivores and vegans alike loved it. This recipe is a keeper, thanks for sharing it.
Celebration 🎉 🎊 ! yay
Tried this tonight, everyone loved it. Can’t wait to make it again, I love spinach, but I think asparagus might be nice too. I doubled the recipe- no problems.
good idea!!
Amazing 🍄. I’m a newbie vegan who used to make my mushroom risotto with dairy. I skipped the vegan parm and butter suggested here…didn’t miss it at all. Tastes rich and decadent…but is rather wholesome and healthy. Thank you!
thank you 🍄. 🍄. 🍄.