Vegan Instant Pot Mushroom Risotto
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Pressure cook
6 mins
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Total Time
30 mins
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Servings
3
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Calories
311 kcal
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Course
Main Course
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Cuisine
American, Vegan, gluten-free
Vegan Instant Pot Mushroom Risotto
Description
The Vegan Instant Pot Mushroom Risotto starts with sautéing onion and garlic in oil, followed by mushrooms that infuse their earthy flavor into the dish. Arborio rice is coated in oil and lightly roasted with herbs like thyme, tarragon, and poultry seasoning which contribute a layered herbal aroma. Pressure cooking the rice with broth or water softens it quickly and releases starch, yielding a creamy risotto consistency without manual stirring. The quick release of pressure preserves the texture of the rice and mushrooms. Stirring in baby spinach at the end adds a subtle freshness and mild flavor contrast. Finishing with vegan butter or vegan parm enriches the dish and gives a silky mouthfeel.
This risotto can be served on its own or alongside other vegan or vegetarian dishes. The mushrooms provide umami richness that complements the creamy rice base. The recipe offers flexibility in broth choice and herbs, allowing customization of flavor. Using the Instant Pot reduces active cooking time while maintaining a classic risotto texture.
The recipe notes suggest variations such as adding dry white wine after the herbs for extra depth, or including bay leaf or miso paste to enhance umami. The stovetop method described allows cooking the rice gradually with broth additions, mimicking traditional risotto steps if the Instant Pot is unavailable. For an oil-free version, frying the onion and mushrooms lightly in broth lessens fat content. Overall, this recipe balances convenience with flavors typical of a mushroom risotto.
Ingredients
- 3 tsp neutral cooking oil divided, generic cooking oil
- 1/2 white onion chopped
- 4 cloves garlic chopped
- 8 oz mushroom white, cremini, portabella or mixed, 8 to 10 oz, sliced
- 1/2 tsp salt , divided (use less if using salted broth)
- 1/2 tsp thyme dried
- 1/2 tsp tarragon or rosemary
- 1/2 tsp poultry seasoning or add some thyme, sage, rosemary and onion powder
- black pepper a generous dash
- 1 cup arborio rice
- 2 1/4 cup water or mushroom broth (add some dried mushroom mix powder for additional flavor, or veggie broth
- 1-2 cups 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.
Notes
- You can add dry white wine after the herbs for a different flavor profile.
- Bay leaf or 1-2 teaspoons of miso paste can be included to deepen the umami taste.
- For stovetop cooking, add broth gradually and stir frequently for about 20 minutes until rice is tender.
- An oil-free option involves sautéeing onion and mushrooms in broth instead of oil.
- This recipe makes about three servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 58g | 19% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Sodium | 410mg | 17% |
| Potassium | 389mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 940IU | 19% |
| Vitamin C | 7mg | 8% |
| Calcium | 27mg | 3% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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