I’ve been making mushroom risotto for years, the traditional (long) Italian way. 😉
Although I wanted to try it in my Instant Pot for a while I was honestly was quite skeptical. I’m of the mindset that 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 Instant Pot. I’m happy to say, I couldn’t be more wrong!
I don’t think I’ll ever do it the stove top way again! I am truly amazed that it tastes EXACTLY the same without all the stirring and with the added bonus of being completely HANDS OFF!
Yep, it’s a good day.
How to 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.
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!
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.
Are you mushroom risotto obsessed like I am? I also highly recommend these Vegan Stuffed Mushrooms with Italian Style Risotto!
OR how about a Mushroom Risotto Burger?! It’s glorious!
Or for a different take on risotto, give my WFPB Veggie Brown Rice Risotto or my Asparagus Lemon Risotto a try.
More favourite Instant Pot recipes!
- Instant Pot Mexican Casserole
- Vegan Pumpkin Risotto
- Vegan Sloppy Joes Instant Pot (Soup or Sandwich!)
- Instant Pot Vegetable Soup with Quinoa
- Instant Pot Spicy Thai Peanut Noodles
- Easy Mushroom Barley Soup
- Instant Pot Unstuffed Peppers
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
Equipment
Ingredients
- 1 tsp avocado oil or cooking oil of choice (omit and use broth or water for oil free)
- 1 lb 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 sea salt
- 1 tbsp vegan margarine optional
- Optional garnish: chives
Instructions
- 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.
Hello I was wondering if you could use dried mushrooms after you soak them? Thank you
Hi Marcia, I haven’t tried this one with dried mushrooms, so I’m not sure. Let me know if you give it a try.
We have very large, large, medium & small cremini mushrooms. Could you be a little more specific about how much I should us — in ounces or grams or cups? Thank you!
Hi Janet – one pound of cremini mushrooms is great. A little more or less is also fine. 🙂
Can I sub Cremona for other mushrooms?
Sure, button/white mushroom will also work. Enjoy!
Hi! I just made this and it was soup when it was done 🙁 Is it possible that 4 cups of broth is way to much? I questioned it but had never cooked with arboria before so went ahead.
Hi Chloe, I’ve never had that happen, and arborio absorbs much more liquid compared to other rice. Did you reduce the amount of rice or make any other substitutions?
Nevermind! I just panicked ….the extra moisture soaked in 🙂
Ok great! Glad it worked out. 🙂
Looks amazing! I can not wait to try it! Do you have a particular white wine you normally use? We drink mostly sweet white wines like moscato, do you use chardonnay?
Hi there, thanks so much for stopping by. Usually a dry white wine is recommended with risotto. So Sauvignon Blanc or Chardonnay would be great options. Hope you love this recipe, be sure to report back once you try it. 🙂
Question – Can I substitute asparagus for the mushrooms? Also, does it need the white wine or can that be left out? Thanks.
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!
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!
You’re so welcome Linda! I’m glad you enjoyed. 🙂
Can’t beat mushroom risotto. And this is why I need an instant pot!!
It’s my favourite appliance for sure! 🙂
Mmmm I love instant pot recipes and I’ve been looking for a good risotto! This sounds amazing!
Thanks so much Kate!
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 😂
Haha it’s a whole new world! Enjoy Dana!
I cook a lot in my instant pot and this recipe is so apt for me. Thanks 🙂
You’re so welcome Meghna, enjoy!
This is one of my favorite dishes! So rich and creamy.
Thank you Demeter!
Mushroom risotto is one of my favourite things so I am definitely going to try making it in the Instant Pot! Looks delicious.
Thanks so much Bintu, hope you enjoy!