Instant Pot Vegan Mushroom Risotto

Love risotto but short on time? Instant Pot Vegan Mushroom Risotto is a fast, easy, vegan risotto recipe thanks to your pressure cooker!

Traditional risotto requires lots of hands-on cooking time. Cooked low and slow, with constant stirring, over a stovetop. Like this Risotto with Prawns. Absolutely delicious (I love that dish!!), but sometimes you want restaurant quality risotto without a longer cooking time.

Thanks to modern day pressure cookers - i.e. the Instant Pot - you can make vegan mushroom risotto in less time. And, it still turns out as creamy and flavorful as the traditional stovetop preparation!

🍚 Ingredient notes

You don't need a lot of fancy ingredients to make this Instant Pot Mushroom Risotto. You just need:

• Arborio rice (found in the rice section at most grocery stores)
• Cremini mushrooms
• garlic
• shallots (or a yellow onion will work instead)
• peas
• white wine
• vegetable broth
• lemon
• thyme
• dairy-free parmesan alternative or nutritional yeast; or parmesan if you don't need it to be dairy-free or vegan

✅ Step-by-step instructions

To make this instant pot mushroom risotto, start by heating the broth in a microwave for about 5 minutes. I heat the broth in a large glass bowl in two 2:30 (2 min. 30 second) increments, for a total of 5 minutes. 

While it heats up, chop the shallots, mince the garlic, and slice the mushrooms.

1. Press SAUTE button on the Instant Pot, and add the butter. Once the butter is melted, add shallots and garlic. Cook the aromatics until they're soft, about 2-3 minutes.
2. Next, add mushrooms, garlic, and thyme and cook until fragrant, 1-3 minutes more.
3. Add rice and stir until toasted.
4. Pour in the wine and deglaze pot with a wooden spoon. Cook until most of wine is absorbed, just a minute or two, then hit Cancel to turn the Sauté function off. Add warm broth and lemon zest, place lid on Instant Pot, and seal. Set to Manual, High and set time for 5 minutes. The Instant Pot should take about 3-5 minutes to come to pressure.
5. When the 5 minutes is done, immediately turn valve to to Quick Release. When all pressure is released and the valve is down, carefully remove lid and immediately stir in your dairy-free parmesan alternative or parmesan cheese, and add peas. Stir until combined.
6. Season with salt and pepper, and serve immediately.

👩🏻‍🍳 Recipe FAQs

🥂 Wine pairings

The earthiness of the mushrooms and the fullness of this vegan mushroom risotto dish calls for a fuller-bodied white or earthier red wine. White wines such as an oaky Chardonnay pair beautifully. Or, an Oregon Pinot Noir is an ideal wine pairing for mushroom risotto, as the wine already has an earthy, mushroom quality.

🥘 More Instant Pot recipes

If you'd like to make a delicious risotto recipe in a traditional cooking method, try my Risotto with Prawns. It's a restaurant quality dish that is still easy to make at home!

For more pressure cooker recipes, try one of these recipes in your Instant Pot, Ninja Foodi, or other electric pressure cooker:

Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

Instant Pot Mushroom Risotto

5 from 7 votes

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Recipe by Marlynn Schotland

Risotto is faster, easier, and just as delicious when made in your pressure cooker!

Servings: 4

Calories: 490kcal

PRINT PIN RATE

Ingredients

• ▢ 4 cups two 14.5 ounce cans low-sodium vegetable broth
• ▢ 2 tablespoons butter
• ▢ 3 tablespoons shallot finely chopped
• ▢ 1 cup cremini mushrooms sliced
• ▢ 3 cloves garlic minced (about 2 tablespoons)
• ▢ 1 tablespoon fresh thyme leaves
• ▢ 2 cups arborio rice
• ▢ ¼ cup dry white wine
• ▢ 1 teaspoon lemon zest
• ▢ ¾ cup your fave dairy-free parmesan alternative or freshly grated parmesan cheese
• ▢ ½ cup peas thaw if frozen
• ▢ ¼ teaspoon kosher salt
• ▢ ¼ teaspoon ground black pepper

Instructions

• Heat broth in the microwave for about 5 minutes* while you chop the shallots, mince the garlic, and slice the mushrooms.
• Press SAUTE button on the Instant Pot, add butter. Once the butter is melted, add shallots and garlic, cook until soft, about 2-3 minutes, then add mushrooms, garlic, and thyme and cook until fragrant, 1-3 minutes more. Add rice and stir until toasted, 2 minutes.
• Pour in the wine and deglaze pot. Cook until most of wine is absorbed, then hit Cancel to turn the Sauté function off.
• Add warm broth and lemon zest, place lid on Instant Pot, and seal. Set to Manual, High and set time for 5 minutes. The Instant Pot should take about 3-5 minutes to come to pressure.
• When the 5 minutes is done, immediately turn valve to to Quick Release. When all pressure is released and the valve is down, carefully remove lid and immediately stir in dairy-free parmesan alternative (or parmesan cheese) and add peas. Stir until combined. Season with salt and pepper, and serve immediately.
• Storage: Risotto will keep well in the fridge in an airtight container for up to 5 days.

Notes

I heat the broth in a large glass bowl in 2:30 (2 min. 30 second) increments, for a total of 5 minutes. 

Which Instant Pot size works for this recipe? I make this in my 8-quart Instant Pot Duo, but you could also make this in a 6-quart pressure cooker. Do not attempt to make this in a 3-quart pressure cooker.

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Nutrition

Calories: 490kcal | Carbohydrates: 89g | Protein: 15g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 1399mg | Potassium: 286mg | Fiber: 5g | Sugar: 5g | Vitamin A: 883IU | Vitamin C: 12mg | Calcium: 258mg | Iron: 5mg

Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.