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    Home » Entrées

    Instant Pot Mushroom Risotto

    April 15, 2024 By Melissa Huggins / 77 Comments

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    risotto in bowl with mushrooms on top.

    Cut your cooking time and effort in half with this Instant Pot Mushroom Risotto. It takes just 30 minutes and you don't have to keep stirring. 

    close up view of mushroom risotto in a bowl with sauteed mushrooms on top.

    Yes, it's true! You can make rich and 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 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.

    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.
    1. 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.
    2. Now add the minced garlic and dried thyme. Sauté for 30-60 seconds until fragrant.
    3. 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.
    4. Add the arborio rice and stir to coat it well.
    Four process photos displaying how to add wine, broth, and peas.
    1. Pour in the wine and cook until the liquid reduces.
    2. 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.
    3. 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.
    4. 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.

    More Instant Pot Recipes to try:

    • Instant Pot Potato Leek Soup
    • Vegan Carrot Ginger Soup
    • Yellow Split Pea Soup

    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

    instant pot mushroom risotto in a white bowl with a spoon on the side.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 40 votes

    Instant Pot Mushroom Risotto

    Cut your cook time and effort in half with this Instant Pot Mushroom Risotto. It takes just 30 minutes and you don't have to keep stirring. 
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Course: Entree
    Cuisine: Gluten-Free, Italian, Vegan
    Servings: 5 people
    Calories: 379kcal
    Author: Melissa Huggins

    Ingredients

    • 1 tablespoon olive oil (or preferred oil)
    • 2 tablespoons vegan butter , divided
    • 1 medium onion , diced
    • 3-4 cloves garlic , minced
    • 8 oz cremini mushrooms dry brushed then sliced or chopped
    • ¾ teaspoon dried thyme
    • 1 ½ cups arborio rice
    • ½ cup dry white wine (optional)
    • 4 cups vegetable broth , low sodium
    • 1 teaspoon sea salt , more to taste
    • Fresh ground pepper to taste
    • ¾ cup frozen peas , thawed
    • 4 tablespoons Vegan Parmesan Cheese (homemade or store-bought)

    Topping Ideas (optional)

    • Fresh parsley, crushed chili flakes, vegan parmesan, lemon wedges, and fresh cracked pepper.

    Recommended Equipment

    • Instant Pot
    Prevent your screen from going dark

    Instructions

    • Turn on the sauté feature of your Instant Pot and add oil and 1 tablespoon of butter. When melted, add the onions and sauté until slightly translucent, about 2-3 minutes.
    • Add the minced garlic and 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 5-7 minutes.
    • Add the arborio rice and stir to coat it well.
    • Pour in the wine and cook until the liquid reduces. About 1-2 minutes.
    • 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 (It will loudly spurt out lots of steam). Once the float valve goes down, open the lid and 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 let it sit for a minute. It will thicken up nicely.
    • Serve immediately with fresh-cut parsley, crushed red pepper flakes, vegan parmesan, lemon wedges, and fresh cracked pepper. Enjoy! 

    Video

    Notes

    • The cook time doesn't include the Instant Pot preheating time. This can take 5-8 minutes after you close the lid. The screen will display 'ON' while preheating is in progress and once it comes to pressure, the timer will start.
    • If using store-bought vegan parm, I recommend Violife or Follow Your Heart. If you can't find vegan parm, use 2 tablespoons of nutritional yeast (more if preferred)

    Nutrition

    Calories: 379kcal | Carbohydrates: 59g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 389mg | Fiber: 3g | Sugar: 3g
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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      5 from 40 votes (13 ratings without comment)

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      Recipe Rating




    1. Sharon

      January 26, 2025 at 6:46 pm

      5 stars
      This was delicious! Will definitely be making this on repeat!

      Reply
      • Melissa Huggins

        February 03, 2025 at 1:02 pm

        Hi Sharin, I'm so happy you loved it. It's a family favorite! Thank you for sharing feedback. 🙂

        Reply
    2. Laura H McGraw

      December 10, 2024 at 3:59 pm

      Can I double this recipe for a larger crowd?

      Reply
      • Melissa Huggins

        December 11, 2024 at 1:03 pm

        Hi Laura, I haven't tried doubling the recipe yet. It should work, but I don't know if the time will need to be adjusted.

        Reply
    3. Aussie-Mum

      August 11, 2024 at 12:30 am

      5 stars
      Have made twice with Instant pot works well use any veggies I have on hand.
      make enough for left over lunches @ work.
      Added home grown Spinach.

      Reply
      • Melissa Huggins

        December 19, 2024 at 11:04 am

        I'm so glad you loved the risotto and adapted it with various veggies! Thank you for sharing feedback. 🙂

        Reply
    4. Tracy

      August 08, 2024 at 12:21 pm

      5 stars
      Perfect. Will definitely be making this very often. Thank you

      Reply
      • Melissa Huggins

        December 19, 2024 at 11:11 am

        You're most welcome, Tracy! So happy you loved it. 🙂

        Reply
    5. Susan G

      April 21, 2024 at 4:26 pm

      5 stars
      Delicious!!! Made it exactly according to the recipe. It was perfect. Will be adding this dish to our rotation! Thank you. ☺️

      Reply
      • Melissa Huggins

        April 23, 2024 at 11:50 am

        Hi Susan, I'm so happy you loved the risotto! Thank you for sharing feedback. 🙂

        Reply
      • Becky

        August 22, 2024 at 1:30 pm

        Has anyone tried this as a dump and start recipe. My almost 6 year old grandson wants me to make him a cookbook. I’m trying to find easy recipes for him. I want to include some dinner recipes that with little help he could make for the family. That would make him feel so accomplished! 🙂I think this recipe would work if he just had to put everything in the pot and start it.

        Reply
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