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instant pot mushroom risotto in a white bowl with a spoon on the side.
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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. 
Course Entree
Cuisine Gluten-Free, Italian, Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 people
Calories 379kcal
Author Melissa Huggins

Equipment

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.
US Customary - Metric

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