This post contains affiliate links. Read my disclosure policy here.
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! 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 owning your own Instant Pot, 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.
INGREDIENTS FOR INSTANT POT MUSHROOM RISOTTO:
(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.
How To Make Instant Pot Mushroom Risotto
STEP 1: 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.
STEP 2: Now add the minced garlic and dried thyme. Sauté for 1 minute to lightly brown the garlic.
STEP 3: Add the diced mushrooms and sauté until tender. About 3-4 minutes.
STEP 4: Add the arborio rice and stir to coat it well.
STEP 5: Now pour in the wine and cook until the liquid mostly cooks down. About 2 minutes.
STEP 6: 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.
*NOTE: The screen will 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 for cook time displayed on the screen again.
STEP 7: The cooker will beep when the time is up. Carefully turn the steam release handle to the Venting position for a quick release. 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.
STEP 8: 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.
CAN I REHEAT MUSHROOM RISOTTO?
Risotto tastes the best when it’s freshly cooked, but you can definitely reheat leftovers. Cook it over medium-low heat with a small amount of vegetable broth. You can add a small pat of vegan butter too. Stir often to prevent burning or sticking.
WHAT CAN I SERVE WITH RISOTTO?
It’s very satisfying on its own, but it also pairs nicely with a salad or a side of steamed veggies. Of course with a glass of white wine, too!
INTERESTED IN MORE INSTANT POT RECIPES? HERE ARE SOME YOU MIGHT LIKE:
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
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!
Useful Tools To make This Recipe
Notes
Nutrition
Melissa Huggins
Latest posts by Melissa Huggins (see all)
- Grilled Polenta with Balsamic Roasted Tomatoes - August 15, 2019
- Vegan Eggplant Rollatini - August 5, 2019
- Vegan Orange Creamsicle Pops - July 28, 2019
Luciano Diane
This risotto recipe is EXCELLENT! Even my non-vegan partner said it was the best risotto he has ever eaten. It was so easy to make in the instant pot and it came out perfect! I’m looking forward to more instant pot recipes. I’m a new vegan so constantly experimenting with vegan recipes. I’m so happy I came across your webpage and looking forward to trying many more of your recipes.
Melissa Huggins
Hi Luciano, this is such a nice compliment – thank you so much! Congratulations on your new vegan journey. Feel free to reach out with any questions. I’d love to help out 🙂
Eileen Burns
This was amazing! Very flavorful and easy! Wouldn’t change a thing! Thanks for posting 🙂
Melissa Huggins
Such a nice compliment! Thank you for giving it a try 🙂
Lauren
I can’t believe how easy this recipe is, and it tastes fantastic. Big hit at my house (even with the meat-eaters). 10/10 will make again.
Melissa Huggins
Thank you, Lauren! So glad everyone loved it! 🙂
Michelle
Would you need to change the cook time if using short grain brown rice?
Melissa Huggins
Hi Michelle, I haven’t tried it with short-grain brown rice, so I’m not sure how the time will need to be adjusted. I’m sorry I can’t be more help.
Sara
Made this tonight- it was absolutely PERFECT! Having a boyfriend with Italian background is hard to please … he was blown away! Thanks for this amazing recipe 🙂
Melissa Huggins
Hi Sara, this is wonderful to hear! Thank you for making it! 🙂
Alan
I. too, was skeptical about an Instant Pot risotto but I’m a convert! I enjoy making risotto the slow way but sometimes there just isn’t time. Thanks for the great recipe.
Melissa Huggins
Hi Alan, I’m so glad you gave it a try! Thank you so much!
Nina
Loved it! And so did our one and a half year old daughter. Way easier than making risotto the original way.
Melissa Huggins
So happy to hear! Yeah, it’s so much easier in the IP. Thank you for making it and sharing your feedback 🙂
Kristine
Hi – Is there a non alcoholic substitute for the white wine? Thanks!
Melissa Huggins
Hi Kristine, You can omit the wine step altogether. Thanks for stopping by 🙂
Kristine
Thanks! Can’t wait to try this tonight!
Jessica Smith
Thank you for this recipe. It was really great in the instant pot. Instead of mushrooms I used wild leeks and fiddleheads. Amazing recipe. Well done.
Erik
Tried this a couple of weeks ago and immediately put it into my weekly rotation. It’s perfect for gym night, because I can prep everything ahead of time, and then just dump everything into the Instant Pot and turn it on when I get home. Dinner is ready before I’m showered and changed, and it’s a satisfying post-workout meal.
Melissa Huggins
Hi Erik, thank you for making it! The Instant Pot really makes life easier. Especially, on busy weeknights. So glad you loved it 🙂
Mandy
Would this work as leftovers? I’m wondering if I can prepare it a few hours in advance without compromising the texture too much.
Melissa Huggins
Hi Mandy, I’m sorry for the late reply. This comment landed in my spam 🙁 Yes, you can reheat it, but you’ll need to add a little broth to think it out. Thank you for stopping by.
Janetta
Would it be possible to make this with reconstituted/dehydrated mushrooms? If so, would that change the recipe at all? Thank you.
Melissa Huggins
Hi Janetta, I haven’t tried it, but I think it should work fine. I’d love to hear how it turns out for you. Thanks for stopping by 🙂
Amber
I had tried a slow cooker risotto before that was awful, so I was skeptical about how this would turn out. But I made it tonight and it’s delicious! Very creamy consistency. Thanks!
Melissa Huggins
Hi Amber, Thank you for giving it a try! It’s one of our favorite weeknight meals. Have a great week! 🙂
DOMINIC
I have to admit that I didnt think a risotto could be done this way. Now after trying it I am very impressed. Fadtedt risotto I have ever made and its so delicious.
Melissa Huggins
Yay! So happy to hear this! Thank you for making it and sharing your feedback 🙂