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4.9 from 96 votes

Instant Pot Mushroom Risotto

A tried and true Instant Pot mushroom risotto that will have you ditch the stove top way forever! It's immensely flavourful and so incredibly simple to make.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 Servings
Calories: 234 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 tablespoon avocado oil or cooking oil of choice (omit and use broth or water for no oil)
  • 1 pound cremini, baby bella, or portobello mushrooms sliced
  • 4 shallots chopped
  • 1.5 cups arborio rice
  • ½ cup dry white wine
  • 4 cups low sodium vegetable broth
  • ½ teaspoon sea salt or to taste
  • ⅛ teaspoon dried thyme optional, but recommended
  • ⅛ teaspoon black pepper optional, but recommended
  • 1 tablespoon vegan butter or margarine optional, but recommended
Optional Garnishes
  • Chives, green onion or parsley
  • Vegan Parmesan Cheese

Instructions

    Cup of Yum
  1. Set your pot to sauté and the cooking oil, if using. Once hot, add the mushrooms and shallots and sauté until softened, approx. 5 minutes.
  2. Then add the rice and stir constantly for 30 seconds and pour in the wine. Stir often, until the wine is mostly absorbed, about 2 minutes.
  3. Add the broth and seasoning and give everything a mix, pushing down any loose bits of rice stuck to the sides of your pot. Close the lid and place the valve in the sealing position. Set the pot to high pressure for 6 minutes. (It will take about 10-15 minutes to build pressure before the timer begins to countdown.) Once the timer completes, quick release the pressure and open the lid once safe to do so.
  4. Optional: Stir in the butter, if using and let rest for another minute or two, if needed to absorb any excess liquid.
  5. Garnish and serve hot.

Notes

  • Use wine that tastes good, and you enjoy! If you won't drink it, don't cook with it either.
  • Before pressure cooking, push down any loose rice sticking to the sides of your pot. You want everything covered with broth, before cooking, so you don't end up with crunchy bits of rice.
  • If your risotto appears watery after pressure cooking, don't worry! That will quickly absorb as it sits. Just give it an extra minute to rest.
  • Fancy it up (if you'd like) with some truffle oil. A little goes a long way!
  • Add more veggies like peas, spinach, or chopped carrots.
  • Leftovers keep refrigerated in a sealed container for up to 4 days. To reheat, add some water, broth or butter to a pan and heat through. You'll need some liquid to loosen, since the Arborio rice will continue to absorb the liquids, as it cools.

Nutrition Information

Calories 234cal (12%) Carbohydrates 47g (16%) Protein 6g (12%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 357mg (15%) Potassium 461mg (13%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 1IU (0%) Vitamin C 1mg (1%) Calcium 24mg (2%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 234

% Daily Value*

Calories 234cal 12%
Carbohydrates 47g 16%
Protein 6g 12%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 357mg 15%
Potassium 461mg 10%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 1IU 0%
Vitamin C 1mg 1%
Calcium 24mg 2%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.