Instant Pot Mushroom Risotto. Easy Vegan Mushroom Risotto made in Instant Pot Pressure cooker. Saucepan option. #Recipe #soyfree #nutfree #vegan #glutenfree #veganricha #instantpot |
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5 from 26 votes

Vegan Instant Pot Mushroom Risotto

Instant Pot Mushroom Risotto. Easy Vegan Mushroom Risotto made in Instant Pot Pressure cooker. Saucepan option. Soy-free Nut-free Gluten-free Vegan Recipe. 20 Mins
Prep Time10 mins
Cook Time20 mins
Pressure cook6 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Gluten-free, Vegan
Keyword: 20 minute mushroom risotto, comfort risotto, instant pot risotto, weekday dinner risotto
Servings: 3
Calories: 311kcal
Author: Vegan Richa


  • 3 tsp oil , divided
  • 1/2 white onion chopped
  • 4 cloves of garlic chopped
  • 8 oz sliced mushrooms , white, cremini, portabella or mixed, 8 to 10 oz
  • 1/2 tsp salt , divided (use less if using salted broth)
  • 1/2 tsp dried thyme
  • 1/2 tsp tarragon or rosemary
  • 1/2 tsp poultry seasoning or add some thyme, sage, rosemary and onion powder
  • a generous dash of black pepper
  • 1 cup arborio rice
  • 2 1/4 cup water or veggie broth or mushroom broth (add some dried mushroom mix powder for additional flavor)
  • 1-2 cups baby spinach
  • vegan butter , vegan parm, a handful of chopped parsley for garnish


  • 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. 



For variation: Add 1/4 cup dry white wine after adding the herbs.
Add a bay leaf or 1-2 tsp miso paste for flavor variations.
Stove top: Heat 3.5 cups of water or veggie broth in a saucepan over medium heat until it starts to boil. Meanwhile, follow steps 1,2,3 in a large saucepan over medium heat. Reserve half of the mushrooms to mix in later. Add salt and broth 1/2 cup at a time and stir for a minute. Bring to a simmer, then add more stock, stir and repeat until the rice is cooked through. About 20 mins. Taste and adjust, Take off heat. Stir in vegan parm, vegan butter. Garnish with the reserved mushrooms.
Oil-free: Saute the onion and mushroom in a bit of broth to lightly brown and proceed. 
Nutrition is 1 of 3 serves


Calories: 311kcal | Carbohydrates: 58g | Protein: 7g | Fat: 5g | Sodium: 410mg | Potassium: 389mg | Fiber: 3g | Sugar: 2g | Vitamin A: 940IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 3.8mg