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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)
lisab
Turned out great. Skipped the oil and butter to cut the fat and it was still superb. Thanks for posting and I'll check out more of your recipes.
Melissa Huggins
HI Lisa, Yay! I'm so glad you loved the risotto! Thank you for trying it and sharing feedback. 🙂
Ari
Delicious and easy.
Such a fabulous recipe.
I had no wine, so substituted with a mix of apple cider vinegar and water. I also mixed spring onions and sesame seeds to the parsley garnish.
Yum
Melissa Huggins
Hi Ari, thank you so much. Great subs too, I am glad you made it work. 🙂
ZiggyStardust
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
Melissa Huggins
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. 🙂
Tracy
This was delicious. Followed the recipe except for parmesan. I added 3 tbsp nutritional yeast instead. Thank you
Melissa Huggins
Hi Tracy, I'm so happy you loved it! Thank you for sharing feedback. 🙂
steve crothers
Delicious and easy. The result was creamy and succulent. This technique will be my go-to method for making risotto.
Support @ Vegan Huggs
Hi Steve! We are so glad that you loved the recipe - thanks for trying it out!
Teresa Theriault
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!
Support @ Vegan Huggs
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 🙂
Kristen
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.
Support @ Vegan Huggs
Hi Kristen! That sounds delicious! We are so happy to hear that you loved the recipe 🙂
Jude Stensland
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!!!!!!
Support @ Vegan Huggs
Hi Jude! We are so happy you loved the recipe, thank you so much for sharing! 🙂
Laurie
What can I use in place of wine?
Melissa Huggins
Hi Laurie, you can omit that step altogether. It'll still taste delicious! 🙂
Josie
This was wonderful!!! Thanks so much.
Melissa Huggins
You're most welcome! So glad you liked it. 🙂
Maggie
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.
Melissa Huggins
Hi Maggie, Once the risotto is finished cooking, open the lid and stir in the peas, remaining butter, and vegan parmesan cheese.:)
Yolisa
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!
Support @ Vegan Huggs
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 🙂
Alexus
This was delicious! I will make it again. Very creamy.. My son LOVED it.
Melissa Huggins
Thank you, Alexus! So glad it worked out for you and your son. Have a great weekend! 🙂
Meghan
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.
Melissa Huggins
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. 🙂
Renae
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.
Melissa Huggins
I'm happy that you liked it! It sounds delicious with the broccoli and spinach. Thank you for giving it a try. 🙂
Chris Woehrer
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.
Melissa Huggins
Hi Chris, I'm so glad it worked out for you. Thank you for giving it a try 🙂
Linda
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!
Melissa Huggins
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. 🙂
Linda
Thanks and I’ll let you know!