A tried and true Instant Pot mushroom risotto that will have you ditch the stove top way forever! It’s immensely flavourful, restaurant worthy, yet so incredibly simple to make.
This recipe was originally published in April 2019. It has been updated for content and photos.
Say goodbye to the long (traditional) method of making mushroom risotto with this EASY Instant Pot recipe.
I promise it’s JUST as great, with a fraction of the time and work required. If you’ve had a pressure cooker for a while now and been skeptical (I was too at first) to try risotto in there, I urge you to try this immediately!
This isn’t cheating! The end result is nothing short of amazing.
I’m Italian and don’t always believe in short cuts, but I’ll never make this on stove top again! No constant pouring and stirring, just a hands off, amazing ‘Italian approved’ Instant Pot mushroom risotto.
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Turn on your Instant Pot to the sauté function and add the oil, if using. Once hot, add the mushrooms and shallots and sauté until softened. (photo 1)
NOTE: For no oil, use water or broth to saute.
Add the Arborio rice and stir continuously for 30 seconds. Then pour in the wine, stirring often until the wine is mostly absorbed. (photos 2-3)
NOTE: You may sub the wine for more broth, if needed.
Add the vegetable broth and push down any loose rice sticking to the sides of your pot so everything is covered by the liquid. Close the lid and seal the valve. Then pressure cook for 6 minutes and quick release once complete. (photos 4-5)
NOTE: Don’t worry if there’s a little extra broth when removing the lid, it will quickly absorb.
OPTIONAL: Stir in the butter or margarine and let rest for another minute or two to absorb. (photo 6)
Serve garnished with chives, parsley or green onion and a sprinkle of Parmesan if desired.
And remember that bottle of wine, for which you only used half a cup for this dish? Pour yourself a glass (or two), and enjoy.
Arborio rice is best, for the creamiest Italian risotto, and that’s what I recommend. IF you must avoid white rice, you may try this brown rice risotto instead.
Always choose a white wine that’s dry and crisp for the best depth of flavour. I like Pinot Grigio or Sauvignon Blanc.
You want to use flavourful mushrooms for risotto. I like cremini, baby bella or portobello mushrooms, best. You may also use a mix of your favourites.
It’s simple really. Since rice and mushrooms are already vegan, I use vegetable broth instead of chicken broth, and dairy free butter and Parm. Voila!
While this dish tastes best when freshly made, you may refrigerate leftovers for up to 4 days. You’ll need to add more broth, water or butter when reheating to loosen and add moisture back, since the Arborio rice will continue to absorb the liquid as it cools.
What substitutions can I make?
For no oil, you may sauté the mushrooms and shallots in water or broth. Just add more as needed, to prevent sticking, and skip the optional butter.
For wine free, you may use additional broth, instead. However, if you can have wine, it’s highly recommended for the best depth of flavour.
- 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.
More amazing Instant Pot recipes!
- Instant Pot Mexican Casserole
- Vegan Sloppy Joes (Soup or Sandwich!)
- Vegetable Soup with Quinoa
- Spicy Thai Peanut Noodles
- Easy Mushroom Barley Soup
- Instant Pot Unstuffed Peppers
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- 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
- Chives, green onion or parsley
- Vegan Parmesan Cheese
- 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.
- 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.
- 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.
- Optional: Stir in the butter, if using and let rest for another minute or two, if needed to absorb any excess liquid.
- Garnish and serve hot.