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    Urban Bliss Life » All Recipes » Instant Pot Recipes » Instant Pot Vegan Mushroom Risotto

    Published: February 17, 2020 / Updated: December 11, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Instant Pot Vegan Mushroom Risotto

    51 shares
    Jump to Recipe Print Recipe
    Instant Pot 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!

    closeup centered bowl of Instant Pot Mushroom Risotto

    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!

    two bowls of Instant Pot Mushroom Risotto
    Jump to:
    • 🍚 Ingredient notes
    • ✅ Step-by-step instructions
    • 👩🏻‍🍳 Recipe FAQs
    • 🥂 Wine pairings
    • 🥘 More Instant Pot recipes
    • Instant Pot Mushroom Risotto

    🍚 Ingredient notes

    ingredients for Instant Pot Mushroom Risotto

    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

    close up half bowl of Instant Pot Mushroom Risotto

    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.

    sauteeing onions in instant pot
    1
    mushrooms in instant pot
    2
    making risotto in instant pot
    3
    mushrooms and stock in instant pot
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    rice and mushrooms in instant pot
    5
    closeup centered bowl of Instant Pot Mushroom Risotto
    6
    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

    Instant Pot Mushroom Risotto
    Does risotto need cheese?

    Most people think all risotto is cheesy, but it can be made completely without cheese. Vegan risotto can be just as creamy as risotto with cheese. The kind of rice used in risotto, Arborio rice, contains higher starch levels. Thus, the result is a creamier texture once cooked.

    In the traditional method of making risotto, the creamy texture is also achieved from slow, constant stirring. In the instant pot, the intense pressure helps release the starches in the Arborio rice, making it extra creamy.

    Can this be made into a vegan risotto?

    You can make this without cheese and without a dairy-free parmesan alternative. However, if you do want that creamy, velvety, cheesy texture, add a little parmesan or dairy-free parmesan alternative at the end. After you open the lid, sprinkle it in, stir, and enjoy the magic that is instant pot mushroom risotto!

    🥂 Wine pairings

    Instant Pot Mushroom Risotto with wine

    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:

    • close up of green beans with garlic in a white bowl.
      Instant Pot Green Beans
    • bowl of cooked instant pot cabbage with thyme sprigs and forks.
      Instant Pot Cabbage
    • four photos of Instant Pot Vegan Recipes including soups, risotto, burrito bowl, and stew, with title text overlay.
      Instant Pot Vegan Recipes
    • Instant Pot black eyes peas with scoop of white rice in a white bowl.
      Instant Pot Black Eyed Peas (No Soaking!)

    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!

    closeup centered bowl of Instant Pot Mushroom Risotto

    Instant Pot Mushroom Risotto

    5 from 7 votes
    Prep Time: 5 mins
    Cook Time: 25 mins
    Total Time: 30 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.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    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.

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      Reader Interactions

      Comments

      1. Jessica says

        April 20, 2022 at 9:26 pm

        5 stars
        This was so easy! I only have a 3 quart, so I made 3/4 recipe. Worked like a charm!

        Reply
      2. Sandhya hariharan says

        February 17, 2020 at 4:31 pm

        5 stars
        Your Instant Risotto Rice recipes sounds wonderful. Instant Pot cooks everything in a jiffy.

        Reply
        • Marlynn | UrbanBlissLife says

          February 24, 2020 at 6:50 pm

          Thanks so much, Sandhya! :)

      3. Renee | The Good Hearted Woman says

        February 17, 2020 at 4:27 pm

        5 stars
        Isn't science a wonderful thing‽ I love the idea of letting the InstaPot do the work for me, and a good, earthy mushroom risotto can't be beat!

        Reply
        • Marlynn | UrbanBlissLife says

          February 24, 2020 at 6:49 pm

          It is! Having an IP sure helps when things get busy! Thanks, Renee!

      4. Neli Howard says

        February 17, 2020 at 4:07 pm

        5 stars
        Mushrooms have totally grown on me in recent years. As a kid, I couldn’t stand them. But now I love ’em. And pairing those mushrooms with a good risotto sounds amazing! Pinning this one to make soon.

        Reply
        • Marlynn | UrbanBlissLife says

          February 24, 2020 at 6:47 pm

          I can't get enough! Thanks so much, Neli! Let me know how you like it!

      5. Pam Greer says

        February 17, 2020 at 2:24 pm

        5 stars
        This is the only way I make risotto now!! It comes out perfect and is so crazy easy with the Instant pot!

        Reply
        • Marlynn | UrbanBlissLife says

          February 24, 2020 at 6:45 pm

          Instant pots are life changing! Thanks so much, Pam!

      6. Irina says

        February 17, 2020 at 1:49 pm

        5 stars
        OMG! Your recipe of risotto is just amazing! I am used to make it regularly, but have not tried to add lemon zest:) Will follow your recipe next time.

        Reply
        • Marlynn | UrbanBlissLife says

          February 24, 2020 at 6:38 pm

          Thanks so much, Irina! I'm so glad you enjoy it! :)

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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