Ingredients Needed

Ingredients to make risotto on a stone table top.

Vegan Butter - This adds extra creaminess and richness to the dish. I like Miyoko's butter but any brand will work.
Onion - Shallots are a great alternative.
Garlic - Fresh is best, but jarred or frozen will work in a pinch.
Dried Thyme - If you don't have it, this works well with Italian seasoning.
Mushrooms - I used cremini but white mushrooms will work.
Frozen Peas - Thaw them first in a small bowl of water for 5 minutes.
Vegetable Broth - I like Better Than Bouillon low sodium broth. It adds so much flavor!
Arborio Rice - This is essential to making a thick and creamy risotto!
White Wine - Any dry-ish white wine will work. I love Bogle Chardonnay. If you don't have it, you can skip it altogether.
Olive Oil

Some optional topping ingredients are red chili flakes, fresh-cut parsley, and vegan parmesan cheese. Lemon wedges are nice too!

How To Make Instant Pot Mushroom Risotto

Four process photos displaying how to sauté onions, garlic, spices, mushrooms and rice in an Instant Pot.

Turn on the sauté feature of your Instant Pot and add the oil and 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 30-60 seconds until fragrant.
Add the mushrooms and sauté until they have reduced in size and are lightly golden. Make sure any moisture they release is evaporated. About 6-7 minutes.
Add the arborio rice and stir to coat it well.

Four process photos displaying how to add wine, broth, and peas.

Pour in the wine and cook until the liquid reduces.
Stir in the broth, salt, and pepper then close the lid and cancel the sauté function. Turn the steam release handle to the sealing position and set the pressure cooker button to high pressure. Set the time to 6 minutes.
When the time is up, turn the steam release handle to the venting position for a quick release. Once the float valve goes down you can open the lid. Stir in the thawed peas, remaining vegan butter, and vegan parmesan.
The risotto will look soupy when you remove the lid but this is normal. Just give it a few good stirs and It will thicken up nicely.

Can I reheat risotto?

Risotto tastes the best when freshly cooked, but you can 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 my vegan Caesar salad or roasted veggies. Of course with a glass of white wine, too!

Two bowls of Instant Pot Mushroom Risotto with cheese and parsley on the side.

Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would make my day!

⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes.

Recipe