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Instant Pot Mushroom Risotto [V+GF]

Instant Pot Mushroom Risotto with two forks and two wine glasses

Instant Pot mushroom risotto is super flavourful and so simple to make. I’ve been making mushroom risotto for years, the traditional (long) Italian way. 😉 I’ve been interested to try it in my Instant Pot for a while now but honestly was quite skeptical. There’s no cheating when making risotto if you want it to come out right. And well, I thought I’d be cheating by making in my trusty Instant Pot . I don’t think I’ll ever do it the stove top way again! I am truly amazed that it tastes EXACTLY the same with the added bonus of being HANDS OFF! Yep, it’s a good day.

Instant Pot Mushroom Risotto with two forks and blue checkered dishtowel

How do you make Instant Pot mushroom risotto?

1. Turn on your Instant Pot to the sauté function and add your cooking oil. If you’re oil free, you may use water or broth instead. Once HOT, add the mushrooms and shallots and sauté until softened. If using water or broth over oil, you may need to add a little more every couple of minutes to avoiding sticking.

2. Add your rice and stir into the mushroom, shallot and oil (or water/broth) mixture. Stir continuously for 30 seconds to a minute.

3. Then pour in the wine and stir often until the wine is mostly absorbed by the rice. Traditional risotto calls for white wine, and although highly recommended, if you cannot have wine, you may use more vegetable broth for this step instead. You will still get amazing results.

4. Finally pour in all your broth and push down any loose rice that may have gotten stuck to the sides of your pot so that it is all covered by the liquids. Close the lid and seal the valve. Set to manual pressure for 6 minutes and step aside while your Instant Pot works its magic.

mushroom risotto cooking in instant pot

5. When the timer is up, quick release the pressure and open the lid once safe. You may have a little extra broth that hasn’t fully absorbed yet. Don’t worry.

6. Add the butter or margarine (if using), give it a quick stir and close the lid again for about 1-2 minutes. Then open the lid again and give your risotto another stir. Instant Pot mushroom risotto complete! Now serve and enjoy!

Mushroom Risotto cooking in instant pot

Garnish your plates with chives or green onion if desired. You may also sprinkle some Vegan Parmesan Cheese over top. Then, that bottle of wine, for which you only used half a cup for this recipe? Yup, pour yourself a glass (or two), and enjoy.

Instant Pot Mushroom Risotto plated on cutting board Instant Pot Mushroom Risotto in plate with two forks

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instant pot mushroom risotto pin

Instant Pot Mushroom Risotto with two forks and two wine glasses

Instant Pot Mushroom Risotto [V+GF]

Course: Main Course
Cuisine: Italian
Keyword: gluten free, Instant Pot, nut free, vegan
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 Servings
Instant Pot mushroom risotto is dairy free and just as amazing as the traditional slow cooking method, but completely hands off!
Pin Recipe Print Recipe


  • 1 tsp avocado oil or your choice
  • 10-12 cremini mushrooms sliced
  • 4 shallots chopped
  • 1.5 cups arborio rice
  • 1/2 cup dry white wine
  • 4 cups low sodium vegetable broth
  • 1/2 tsp salt
  • 1 tbsp vegan margarine optional
  • Optional garnish: chives


  • Add the oil (or use water if avoiding oil) to your Instant Pot and set to the sauté function. Add your mushrooms and shallots and sauté until softened, approx 5 minutes.
  • Then add the rice and sauté for one minute, then add the white wine. Let the wine mostly absorb, stirring often. This will take about 2-3 minutes.
  • Then turn off the Instant Pot and dump in the broth and salt. Close the lid and set the valve to seal. Set it 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. Stir in the margarine if using and close the lid for about 1-2 minutes to let it melt and allow any excess moisture to absorb.
  • Serve garnished with chives and vegan parmesan cheese if desired.
Calories: 244kcal | Carbohydrates: 46g | Protein: 4g | Fat: 2g | Sodium: 301mg | Potassium: 257mg | Fiber: 2g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 1.3mg | Calcium: 27mg | Iron: 3mg
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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  1. Linda

    Question – Can I substitute asparagus for the mushrooms? Also, does it need the white wine or can that be left out? Thanks.

    • rosa

      Hi Linda, yes you may sub for asparagus instead. In fact, I’ll have a lemon asparagus IP risotto recipe coming soon. 🙂
      You can skip the wine and replace with additional broth instead. Just let that half cup absorb as you would with the wine. Then proceed to the next step. I’ve done that several times when I don’t have white wine on hand. Hope you enjoy!

      • Linda

        5 stars
        Just made this. OMG! So delicious. I added steamed asparagus and peas along with the vegan butter and let it sit for about 6 minutes after release. It was perfect! Will be making this a lot, especially for company. Thanks so much!

  2. Dana

    5 stars
    Mmm I love risotto especially mushroom risotto 😋 The fact that I can now make it in my Instant Pot 🙌🏼 I think I’ll ditch the long, annoying, old-fashioned way of making risotto too 😂

  3. Bintu | Recipes From A Pantry

    5 stars
    Mushroom risotto is one of my favourite things so I am definitely going to try making it in the Instant Pot! Looks delicious.

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