Instant Pot Mushroom Risotto. Easy Vegan Mushroom Risotto made in Instant Pot Pressure cooker. Saucepan option. Soy-free Nut-free Gluten-free Vegan Recipe. Jump to Recipe
It is supposed to be hot and time for fresh rolls and salads. But after a few days of heat we are back at a cold front again. Which means, it is still warm comfort food time. Risotto reminds me of khichdi/kitchari. Creamy, comfort food in a bowl that is simple, delicious and a canvas to build more flavor over. This Mushroom risotto is super quick, simple. Delicious, made in an Instant Pot Pressure Cooker. It takes just a few mins to get the same creamy bowl that works for all seasons.
Saute the onion, brown the mushrooms, add the rice and roast for a minute, add the broth, mix, pressure cook and done. No standing near the stove top needed. Just 20 Minutes of Active time. Add herbs and flavors of choice. Stove top option in the Recipe notes. Serve with roasted seasonal veggies or a side salad! This is a very buildable recipe. Add veggies, more mushrooms and what not.
Easy,
1 POT
Creamy comfort food without standing in the kitchen stirring!
More Instant Pot Recipes
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Japanese Veggie Curry. GF
- Potato Chickpea Spinach Soup. GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- Sweet Potato Chard/Kale Curry – IP aloo Saag. GF
- More Instant Pot Recipes!
Tips to make a fabulous Instant Pot Mushroom Risotto:
- Toast the rice before adding broth. The pan is hot enough and this takes just a minute or 2.
- Caramelized onion and browned mushrooms add a deep flavor. Cook them long enough.
- The risotto can easily be made without oil by roasting in a bit of broth.
- Don’t like mushrooms?, use more onion, zucchini, cauliflower, broccolini etc and add more poultry seasoning.
Vegan Instant Pot Mushroom Risotto
Ingredients
- 3 tsp oil , divided
- 1/2 (0.5 ) white onion chopped
- 4 cloves of garlic chopped
- 8 oz sliced mushrooms , white, cremini, portabella or mixed, 8 to 10 oz
- 1/2 tsp (0.5 tsp) salt , divided (use less if using salted broth)
- 1/2 tsp (0.5 tsp) dried thyme
- 1/2 tsp (0.5 tsp) tarragon or rosemary
- 1/2 tsp (0.5 tsp) poultry seasoning or add some thyme, sage, rosemary and onion powder
- a generous dash of black pepper
- 1 cup (200 g) arborio rice
- 2 1/4 cup (528.75 ml) water or veggie broth or mushroom broth (add some dried mushroom mix powder for additional flavor)
- 1-2 cups (30 g) baby spinach
- vegan butter , vegan parm, a handful of chopped parsley for garnish
Instructions
- Put the Instant Pot on saute. Once hot, add 2 tsp oil. Add onion, garlic and a good pinch of salt and mix and cook for 1-2 mins.
- Add the mushrooms and mix in. Continue to cook for 3 to 4 mins. Add 2 tbsp water or white wine to deglaze in between.
- Add the herbs and black pepper and mix in. Add arborio rice and 1 tsp oil and mix in well to coat the rice. You can continue to roast the rice for 1-2 mins here.
- Add water or broth and salt. Mix well. Cancel saute, close the lid, and Pressure cook for 6 mins (Manual hi).
- Once the pot has finished the cooking time, press cancel so it does not stay on Keep warm. Carefully quick release the pressure from the pot in short bursts until the pressure indicator falls.
- Open the lid, give it a good mix. Taste and adjust salt and flavor if needed. Add in the spinach and mix in. Let sit for a minute. (If using hearty greens, add them earlier with the rice).
- Add some vegan butter/extra virgin oliveoil or vegan parm (about a tbsp each). (For a creamier risotto, add 1/4 cup non dairy cream and mix in and bring to a gentle boil on saute.)
- Serve garnished with parsley or scallions and a good dash of black pepper. Serve with a side salad, garlic bread, crispy breaded tofu or roasted vegetables. Stove top option below in the notes.
Video
Notes
Nutrition
Melanie Wolfart
Thank you so much for this great Risotto recipe. I made it tonight for dinner and it was an absolute winner. Quick, easy and so tasty. Definitely 5 stars!
Greetings for Cape Town, South Africa
Melanie
Richa
Awesome !
Julia
Yum, this was so tasty. After spending so much time and effort making risotto in the past, I am amazed by how quickly and easily this came together without sacrificing any of the flavor. Will be making this again and again. Thank you!
Vegan Richa Support
excellent, thank you julia
Debbie Baillie
Love this recipe! I make it all the time 🙂
Vegan Richa Support
great to hear! thanks Debbie
Tracy Mattox
I make this recipe A LOT! My picky kids think it’s the best food in the world, and sometimes I even sneak in some kale or a sprinkle of heart to heart vegan parmesan. The dish is amazing. Thank you so much for sharing.
Vegan Richa Support
Awesome!! Do leave a rating too!
Ana
I’m completely stunned by how good this recipe is! I’m not a big fan of risotto but this is better than any risotto i’ve ever had. So creamy and rich in flavor it’s hard to believe that it’s also incredibly easy and fast to put together. Everyone in the family loved it so we made it for two days in a row. We did not use vegan parmesan and didn’t miss it at all!
Vegan Richa Support
wow thank you so much
Nancy Peltz
I have made this recipe in my 6 qt. Instant pot and we loved it. Can I safely double it in my size pot?
Vegan Richa Support
if it looked like there was double the amount of space remaining when you made it, then , yes
Anita
Can I substitute basmati rice for the arborio rice? How much water and how long should I cook ?
Vegan Richa Support
basmati rice will cook much faster and needs just 2 mins.
Sk
I have both your books and am waiting for an instant pot book for quick easy recipient pleeeeease!!! Tried this and it has saved me loads of time and arm ache!
Richa
I am working on one and just finishing testing this month
Vasudha Doijode
I made this and it came out superb. The spinach really added to the complexity and deliciousness, I’m happy I threw it in even though I was initially on the fence. I used sushi rice and it was initially too watery, so I cooked for another 6 minutes to make it more firm. I’ll definitely be making this again!
Vegan Richa Support
nutrients & flavor = Leveled up!
Emily
Is it possible to use canned mushrooms?
Vegan Richa Support
sure – just omit the cooking step in step 2.
Emily
Thank you! I have made this countless times (it’s one of our favorites) and I have many cans of mushrooms which I’ll be trying next time!
Anna Louise Hicklin
This was incredible!!!! I have been making risotto the difficult old fashioned way for years. And swore it was worth the effort- well my husband and I agreed this was top 3 best risottos I’ve ever made- and it was so easy!!!!
I stirred in a little coconut milk (the cream off the top- I did not shake the can) and it was super creamy and delicious. Tasted decadent. Company worthy!
Everything I’ve ever made from vegan Richa has been awesome. Thank you!!
Vegan Richa Support
awwww – you’re too sweet, thank you so much! no need to slave over the stove, right?. so happy to hear. nice finishing coconut touch 🥥🥥🥥
Maria
Hi Richa ,
Made this last night and loved it.
What kind of rice can you use if using brown varieties? Short-grain brown rice? If so, how long would the cooking time be extended?
Vegan Richa Support
Short or long brown both work & a cook time of 20 minutes. Thank you for stopping by & the fabulous rating!!
Lyss
Made this tonight, it was so delicious!!!
Vegan Richa Support
Ooh so glad you enjoyed it! 🙂
Lokesh
Can I add italian seasoning instead of rosemary and thyme?
Richa
Yes
Ralph
Can you add white wine to the recipe? If so how much do you recommend?
mark
how do i print
Richa
see the print recipe button right abovee the ratings in the recipe widget
Jo Lynn Smith
Excellent!!!! I added a cup of peas and cups of asparagus after cooking as I didn’t have any spinach. I used the white wine to deglaze and added a little more to the broth. Excellent flavor! Was totally creamy enough that I didn’t need to add creamer at the end. I’ll probably double the recipe next time to have leftovers.
Richa
awesome
Pooja
Hi Richa! I was wondering if I can replace the Arborio rice with orzo instead? Thinking of making this today! Thank you!
Richa
yes that should work
Kat
This recipe is AMAZING! I subbed all of the oil for water and it still turned out perfectly. I also cooked some vegan sausage on the side and added it in after! So yummy. Will definitely be a fall staple of ours.
Richa
yay!
Angie
This was absolute magic. I couldn’t believe how creamy and tasty this was with no dairy. The first and only risotto recipe I’m going to use. Thank you!
Richa
yay!!
Bee Jackson
Delicious and so easy! Will definitely be making again.
Kody
Hey Richa! I know this is a long shot but I have a quick question for you. I was gifted tonight a very large Tupperware full of fresh morel mushrooms. I was thinking about using this recipe tomorrow night for dinner using the morels. Any recommendations for the recipe, or just keep the same?
Amma
Is this recipe suitable to make the day before, and then heat up next day?
Richa
it will get too mushy. you can cook it to about 75% and store and then cook the last few mins while reheating
gale
delicious! I doubled the mushrooms just because I had that much to use up and it was delightful! I didn’t have spinach, so I threw in edamame after releasing. Thanks so much!
Richa
yum!
Rose
Made this last night and the only word I can think to describe it is SUPERB! After going vegan we’ve been looking for ways to recreate all our favorite (usually high-dairy) comfort foods. Making this in the IP is genius! It was easy, fast and the results were absolutely amazing! We try to eat a pretty clean diet, so we skipped the vegan butter and the nutritional yeast, but there was nothing lacking from the final dish. We used fresh thyme, rosemary, a little salt and some garlic powder for our spice base, and took the tip to add some wine for deglazing and a little more before the rice. The flavor was sensational! Then cook it for only 6 mins (it took much less time than normal to come to heat since it was already warm from saute mode)… when the beeper went off I was apprehensive it could be enough time, but lifting the lid, I had a beautiful meal to share with my family! All we added was some cut up parsley leaves and a little pepper. Nothing else needed! It was so rich and creamy, my husband even asked if there was coconut milk in it, but of course I had to share there was none! We used a combination of white button and crimini mushrooms, homemade veggie broth, and a little dried mushroom to help create more flavor since we didn’t have quite enough broth without adding water. I’m so impressed by this dish, I can’t wait to make it again! A great hit with those on a more traditional diet too!
Richa
awesome
Chris
Can I add chicken to this! If so, how much longer on the time? I have made this numerous times and it is awesome. My wife wants some chicken in it. Thank you
Barb
Fantastic! My first risotto – will be in the regular rotation now. Thank you!
Diane
This was delicious and so easy!!! It was the second recipe I made in my new InstantPot and was so surprized at how simple and yummy this was. Definitely putting it on the make again list. Thank you!
Richa
awesome!
Alexandria
I really enjoyed both your mushroom risotto recipe and your vegan parmesan cheese recipe. Thank you!
Richa
awesome
Melissa
Hi, can I sub jasmine rice? I just bought my ip and am clueless.
Thank you!
Richa
jasmine rice will cook much faster and needs just 2 mins. If you are just starting off with the instant pot, you should try make the recipes as written to get a better idea of times, amount of liquids etc
Eloise
Looks delish! Excited to make this for our holiday potluck this weekend. Any tips for adding dried porcinis for a richer flavor? When in the process should I add? (I’m still new at this instant pot thing…) Thanks!
Richa
in the beginning. Soak them in the water or broth(heat it until hot) that you plan to add to thepot for 5 mins. Then remove, chop and add once the fresh mushrooms are golden.
Eloise
Thanks!!
Eloise
I’ve now made this dish 3 times. It’s incredibly easy and results in a super special dinner that is both delightfully nourishing and packed with flavor. The first two times I doubled the recipe but reduced the water from slightly double to about 1.75 times the original (as suggested in previous comments) and got a burn message both times. So if you are hoping to double the recipe I would go ahead and fully double the liquid. Also, instead of vegan parm or butter, I add about a tbsp of truffle oil before serving which really takes the flavor of the dish over the top. Such a great recipe and I just got your Indian cook book for my birthday and can’t wait to dive in!
Richa
awesome!
Jordan
Made this on thanksgiving and even though I cooked it way too long because I had never used the instant pot before 🙈 if was still AMAZING! I doubled the mushrooms and used fresh sage and rosemary but every else exact 👌
Making it again for a potluck tomorrow! Thanks!!
Richa
glad it turned out well
Ada
Opening my pressure cooker when making one of your recipes always feels like opening a gift. This may be my favorite gift so far. Thank you for sharing this absolutely delectable and easy recipe.
Gail
Fantastic recipe. We’ll definitely be using it again. Is your final word on doubling the recipe: 1 more minute and a little (1/4 c. ?) less liquid?
Richa
awesome! yes that is right. You an adjust those based on how it works out for you. The different rice brands etc might need less or more liquid.
Sam
Amazing recipe! Followed it exactly, and was totally blown away by how perfect the texture of the rice turned out, and how rich and complex the flavours were! The spinach gave the perfect balance of texture! Will definitely make again!
Richa
awesome!
Lalita
I am bringing this to Thanksgiving dinner! Could you advise on how I can make double? Would a straight doubling of the recipe come out okay?
Richa
yes double everything, for cook time add just 1 more min, not double.
Rebecca
This sounds great! What adjustments for brown rice and addition of cauliflower please?
Richa
cook time will be 20 mins. in that much time cauliflower will become overcooked mush
Justin
if I don’t have arborio rice what would be the best rice to use? we have alot of a Jasmine and Basmati rice at the house and maybe some sushi rice.
Richa
Sushi rice can work.
Bev
Thanks for the recipe. My family just got our Instant Pot (late to the craze, I know) so I’ve been googling for easy vegan IP recipes and found this.
I tried it tonight and subbed pearled barley for the arborio rice because we had it on hand and I know it’s a common sub in alternative “risotto” recipes and it turned out just fine. It seemed a little liquidy to me, once I did the pressure release, so I thought I’d messed up with the switch but it thickened while I was preparing other stuff. I know I’ll make this again because even my kids liked it, but if I do barley another time then I think I’ll try slow release and see if the extra time sitting there makes a difference in its consistency.
The portion was perfect for two slightly larger portions for adults and two picky girls. When I do it next I think I’ll add half the recipe more to have some for lunch the next day.
Thanks again!
Richa
thats awesome! maybe reduce the water just a bit for less liquidy. Barley might need less.
B
We loved it! I didn’t have an onion so I used onion powder instead. Also threw some celery and carrots in there. Will definitely be making it again
Richa
awesome!
Heather C
I see that the recipe makes 3 servings, but can you tell me what the portion size of those servings is, please? Trying to plug this recipe into a weight watchers calculator. 😉 Thanks!
Richa
It will make 3/4 cup per serving.
Crystal
If I double the recipe will it be the same Cook time in the IP?
Richa
yes. you will need a bit less water/liquid
Crystal
Thanks! It was delicious!!
Becca
Could I double this recipe? Would I need to set the instant pot for longer time? And would I double the water/broth?
Richa
Yes you can double the recipe. Liquid will double. Cooking Time usually stays the same on doubling. The pot automatically takes longer to come to pressure and adds some extra time
Becca
Thanks! I’m excited to make this!
Bibliofil
Delicious
Lalita Shastry
This was absolutely delicious! Thank you again for another amazing recipe.
Richa
Awesome!
Crissie
Made this with dinner tonight, OMG! Skipped the vegan butter and parm (was out), but it’s still so delicious. Had to fight my daughter for it 🙂
Richa
yay!!
Stefanie
Mushroom risotto is one of my favorite dishes! Your vegan version looks super creamy and delicious!
Kate
Thank you for your delicious recipe! Do you think this would work with brown rice? Thanks!
Richa
Yes. Reserve half the mushrooms to mix in later. Depending on the type and brand of brown rice, you would need about 15 minutes.
Jamillah
I love this recipe, but where I live I have no access to vegan parm or vegan butter. Is there anything I can use to replace these two ingredients?
Richa
You can use extra virgin olive oil for the butter and some nutritional yeast for parm, or just omit it. There is a ton of flavor already in the risotto with the caramelized mushrooms and onion and herbs
Jamillah
Thank you Richa. I have both of those items in my home. Cant wait to make this week for my family!
Karen
For Parmesan cheeze mix 1/4 cup of almond meal with 1/4 teaspoon of garlic powder.
Richa
This above or see my vegan parm recipe here https://www.veganricha.com/2016/10/vegan-parmesan-recipe.html