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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.
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
- 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
- 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.
- 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!
More Instant Pot Recipes to try:
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!
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Recipe
Instant Pot Mushroom Risotto
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
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)
coukie
Haven't made it yet... I was wondering if there's something I can replace peas with as my daughter is not a great fan of those 😉
Melissa Huggins
You can omit them altogether, or maybe replace them with frozen asparagus tips. You may need to heat them up first on the stove before adding to the cooked risotto. Hope this helps. Thank you for stopping by 🙂
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!
Lesley
When wine is cooked it is no longer alcoholic.
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 🙂