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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! 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)
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
- 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
- ¾ teaspoon dried thyme
- 1 ½ cups arborio rice
- ½ cup dry white wine (*see note)
- 4 cups vegetable broth , low sodium (*see note)
- 1 ¼ 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
- 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 cheese. Taste for seasoning and add if needed.
- Serve immediately with fresh-cut parsley, crushed red pepper flakes, lemon wedges, and fresh cracked pepper. Enjoy!
Absolutely delicious! Everyone loved it on a cold and dreary fall day, vegans and meat eaters alike! Dare I say almost too rich and creamy to be true! Was delicious as a main course with a piece of buttery toasted French bread! Will be using as our new side dish for thanksgiving as well! Followed recipe exactly and loved it but I’ll probably try variations in the future just because why not lol
I am glad you all enjoyed it! This is one of our favorites too! And yes, make it your own, experiment and let us know how it goes. 🙂
Delicious and easy. The result was creamy and succulent. This technique will be my go-to method for making risotto.
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Hi Steve! We are so glad that you loved the recipe - thanks for trying it out!
I made this vegan mushroom risotto tonight for the first time. It was a hit and everyone in my family loved it! Will definitely make it again....And it is So easy!
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Hi Teresa! We're so happy that it was a hit and that you found it easy to make! Thanks so much for trying it out 🙂
This is so easy and delicious!!! I used shiitake mushrooms that I had on hand and added a couple of handfuls baby spinach along with the peas. So good! I will definitely be making this again.
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Hi Kristen! That sounds delicious! We are so happy to hear that you loved the recipe 🙂
Girlfriend, this is the best thing since “Better than Sex” Cake I first ate 50 years ago. It has all the components it needs. Easy ingredients, quick to put together, minimal fuss with cooking and most importantly, pure deliciousness!!!!!!! If I could give 10 stars I would!!! Love that Insta-Pot.
I did add a couple tablespoons of nooch at the end.
BTW, don’t worry if it looks soupy. A couple of stirs and wait 15 min and it is perfect!!!!!!
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Hi Jude! We are so happy you loved the recipe, thank you so much for sharing! 🙂
What can I use in place of wine?
Hi Laurie, you can omit that step altogether. It'll still taste delicious! 🙂
This was wonderful!!! Thanks so much.
You're most welcome! So glad you liked it. 🙂
I have my risotto cooking as I type this( followed your recipe). I’m confused about when to add the peas. You listed them in the ingredients but I didn’t see them in the recipe instructions.
Hi Maggie, Once the risotto is finished cooking, open the lid and stir in the peas, remaining butter, and vegan parmesan cheese.:)
This is soooooo delicious! I omit oil, use minimal vegan butter (add broth if it sticks) and add about 1/4+ cup of nutritional yeast at the end. Love love love it so much!
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Hi Yolisa! We are so happy to hear that you loved the recipe and that the substitutions worked well! Thanks for giving it a try 🙂
This was delicious! I will make it again. Very creamy.. My son LOVED it.
Thank you, Alexus! So glad it worked out for you and your son. Have a great weekend! 🙂
This is so simple to make and turns out beautifully every single time. It quickly became a household favorite. I like to double the mushrooms and peas and treat this as a WFPB entree. It reheats really well without any additional fuss.
Hi Meghan, I'm so glad it's a favorite in your home. We make it a lot over here, too. Thank you for giving it a try and sharing your feedback. 🙂
OMG! So good! I only used coconut oil and skipped the butter. I added broccoli and spinach to boost the nutritional profile. Nutritional yeast works perfectly good in this recipe.
This is going into my regular rotation.
I'm happy that you liked it! It sounds delicious with the broccoli and spinach. Thank you for giving it a try. 🙂
I enjoyed it very much. I used regular mushrooms and I used the smaller of the packaged mushroom sizes (not sure how ounces it was ) but I think next time I’ll use the bigger package of mushrooms which is twice the size. Didn’t have any thyme and I unknowingly added the peas prior to cooking but I think it made no matter. I also think I’ll add bits of broccoli flowerettes and stems for more filling. Thanks for the recipe. I’m always looking for easy IP recipes with varying flavors.
Hi Chris, I'm so glad it worked out for you. Thank you for giving it a try 🙂
I made this exactly by the book and it was great! So great, in fact, that I want to do it for an upcoming dinner party (12 people). Do you think I could do this in a full-sized insta-pot and just double the recipe - and any tips if so (I'm not sure how a larger insta-pot works when it comes to sautéing, timing, etc.)?, or should I go ahead and just run 2 small insta-pots (not a big deal). Thanks!
Hi Linda, I'm so glad you liked it! Thank you for giving it a try! I haven't tried doubling the recipe, so I'm not 100% sure. However, I think it will work, but you may need to sauté the mushrooms longer to reduce their moisture. So many in the pot will create lots of steam. I wouldn't double the salt just in case. You can always add more after. I wish I had a more solid answer. I'd love to hear if you give it a try. 🙂
Thanks and I’ll let you know!