Instant Pot Mushroom Risotto

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Cut your cook time and effort in half with this Instant Pot Mushroom Risotto. It takes just 15 minutes and you don’t have to keep stirring. 

Yes, it’s true! You can make perfectly rich & creamy risotto right in your Instant Pot! A traditional risotto is quite easy to make, but it takes time and you have to keep a constant eye on it. This Instant Pot Mushroom Risotto reduces all that so it’s perfect for busy weeknight meals.

* If you’re not ready to dive into the Instant Pot world, you can make my stovetop Vegan Mushroom Risotto instead. It’s delicious!

I actually love making stovetop risotto and I find it very therapeutic, so I won’t be giving it up. However, I usually reserve it for the weekends when I have more time.

Things are hectic here during the week, but I still like to have comforting and wholesome meals on the table. The Instant Pot has been a lifesaver and I use it at least 4 times a week.

It doesn’t actually cook in an instant, but it’s easier and you can walk away while it goes to work.

If you’re interested in buying an IP, there are a bunch of models to choose from. After doing my research, I decided to go with the Instant Pot Duo Plus 6-Quart 9-in-1 Function.

Instant Pot Mushroom Risotto

The ingredients are the same as a traditional risotto and the only difference is you’ll need less broth. Here’s what you’ll need: (*full amounts in the recipe card below)

Olive oil
Vegan butter
Onion
Garlic
Dried thyme
Mushrooms
Frozen peas
Vegetable broth
Arborio rice
White wine
Salt & pepper

Some optional ingredients are red pepper flakes, fresh-cut parsley, and vegan parmesan cheese.

Check out how easy it is…

Turn on the Sauté feature of your Instant Pot and add the oil & butter. When melted, add the onions and sauté for 2-3 minutes until slightly translucent.

Now add the minced garlic and dried thyme. Sauté for 1 minute to lightly brown the garlic. Add the diced mushrooms and sauté for another 3-4 minutes until tender.

Add the arborio rice and stir to coat it well. Now pour in the wine and cook for 2 minutes until the liquid mostly cooks down.

Stir in the broth, salt, and pepper then close and secure the lid. Turn the steam release handle to the sealing position.

Cancel the Sauté function and push the Pressure Cooker (Manual Setting) button to high pressure. Set the time to 6 minutes by using the + or – button.

The screen will then display ON while the preheating is in progress (this could take 7-10 minutes). When the Instant Pot has come to pressure, you’ll see the 6 minutes displayed on the screen again.

The cooker will beep when the time is up. Carefully turn the steam release handle to the Venting position for a quick release (It will loudly spurt out lots of steam and some water). Once the Float Valve goes down you can carefully open the lid.

The risotto will look soupy when you first remove the lid but don’t worry this is normal. Just give it a few good stirs and It will thicken up nicely.

Now stir in the thawed peas, remaining vegan butter, and vegan parmesan. Taste for seasoning and add more if needed. I usually add a pinch or two of salt.

Serve immediately and sprinkle with your favorite toppings like fresh-cut parsley, crushed red pepper flakes, vegan parmesan, squeeze of lemon, or fresh cracked pepper.

It goes great with a nice glass of white wine too!

Enjoy!

I’d love to hear from you

If you make this Instant Pot Mushroom Risotto, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

Instant Pot Mushroom Risotto

Cut your cook time and effort in half with this Instant Pot Mushroom Risotto. It takes just 15 minutes and you don't have to keep stirring. 

5 from 5 votes

Print Pin Rate

Course: Entree, Main Course

Cuisine: Gluten-Free, Italian, Vegan

Keyword: Instant Pot, Instant Pot Risotto, Risotto

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 5

Calories: 379kcal

Author: Melissa Huggins

Ingredients

• 1 tablespoon olive oil (or preferred oil)
• 2 tablespoons vegan butter , divided
• 1 medium onion , diced
• 3 cloves garlic , minced
• 8 oz cremini mushrooms dry brushed & diced
• 3/4 teaspoon dried thyme
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine (*see note)
• 4 cups vegetable broth , low sodium (*see note)
• 1 1/4 teaspoons sea salt , more to taste
• Fresh ground pepper to taste
• 1 cup frozen peas , thawed
• 3-4 tablespoons Vegan Parmesan Cheese (optional) *see note

Instructions

• Turn on the Sauté feature of your Instant Pot and add the oil one tablespoon of butter. When heated, add the onions and sauté until slightly translucent, about 2-3 minutes.
• Add the garlic and thyme. Sauté for 1 minute.
• Now add the mushrooms and sauté for 3-4 minutes until tender. 
• Add the rice and stir to coat well. 
• Pour in the wine and cook until the liquid mostly cooks down. About 2 minutes. 
• Stir in the broth, salt, and pepper then close and secure the lid. Turn the steam release handle to the Sealing position.
• Cancel the Sauté function and push the Pressure Cooker (Manual Setting) button to high pressure. Set the time to 6 minutes by using the + or - button. The screen will then display ON while the preheating is in progress (this could take 7-10 minutes). When the Instant Pot has come to pressure, you'll see the 6 minutes displayed on the screen again.
• The cooker will beep when the time is up. Carefully turn the steam release handle to the Venting position for a quick release (It will loudly spurt out lots of steam and some water). Once the Float Valve goes down you can carefully open the lid.
• The risotto will look soupy when you first remove the lid. Just give it a few good stirs and It will thicken up. Stir in the peas, remaining butter, and vegan parmesan. Taste for seasoning and add if needed. 
• Serve immediately with fresh-cut parsley, crushed red pepper flakes, and fresh cracked pepper. Enjoy! 

Notes

* If you’re not ready to dive into the Instant Pot world, you can make my stovetop Vegan Mushroom Risotto instead. It’s delicious!

* Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. 

* If you don't have homemade or store-bought vegan parmesan, you can add 1-2 tablespoons of nutritional yeast at the end or you can leave out the 'cheese' flavor altogether. It will still be delicious! 

* The cook time doesn't include the Instant Pot preheating time. This can take 7-10 minutes.

*Consistency of Risotto: The risotto should be able to move on the plate and It will slowly spread on its own. 

 

 

Nutrition

Calories: 379kcal | Carbohydrates: 59g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 646mg | Potassium: 538mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8.7% | Vitamin C: 16.7% | Calcium: 3.6% | Iron: 21.3%

Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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